Ingredients
Scale
- 4 medium carrots, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 cup fresh coriander leaves, roughly chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
- Add the chopped carrots and minced garlic. Sauté until the carrots soften (about 7 minutes).
- Pour in the vegetable broth and season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Stir in fresh coriander leaves and simmer for an additional 5 minutes.
- Blend the soup using an immersion blender or transfer it to a blender until smooth. Adjust seasoning if necessary.
- Serve warm, garnished with extra coriander or a drizzle of cream, alongside crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg