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Carrot And Corriander Soup

What You Need (serves 4)

  • 2 teaspoons sunflower or olive oil
  • 2 medium carrots (grated or cut into small pieces)
  • 1 medium onion (chopped)
  • 1 clove of garlic (crushed)
  • 2 tomatoes (chopped)
  • 2 celery sticks (chopped)
  • 600ml (1 pint) vegetable stock
  • 300ml (½ pint) orange juice
  • 3 tablespoons fresh coriander (chopped)
  • Seasoning

How To Make It

  1. Heat the oil, add the onion, garlic, carrot, tomatoes and celery.
  2. Cook until soft.
  3. Add the stock and seasoning.
  4. Simmer for 20-25 minutes.
  5. Add the coriander and orange juice.
  6. Puree the soup in a blender, and reheat.
  7. Check the seasoning. Garnish with additional coriander and serve with crusty bread.

Recipe kindly provided by Grampian Dietitians.

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