Carrot and coriander soup
This dairy-free winter warmer is the perfect excuse to dust off your soup maker or Instant Pot for a hearty, inexpensive lunch. Carrots are a goldmine for nutrients, especially beta-carotene which is crucial for skin and eye health.
Ingredients
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400g
carrots, peeled and chopped
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1
leek, roughly chopped
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1
small potato, peeled and roughly chopped
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750ml
stock, made with 1 vegetable or Kallo yeast-free stock cube
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1/2 tsp
ground coriander
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1/2 tsp
garlic granules
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150ml
warm oat milk
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1 tbsp
dairy-free butter
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Handful of fresh coriander, finely chopped
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Smoked paprika, for dusting
Directions
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Place the vegetables in the soup maker with the vegetable stock, ground coriander and garlic granules and cook on low for 30 minutes.
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Stir in the oat milk, butter and coriander leaves and blitz until smooth, adding extra stock to loosen if necessary.
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Season to taste and divide between two bowls. Sprinkle over the smoked paprika and serve with a hot sausage roll or toasted sourdough.
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