Carrot Soup
Ingredients
- 1 cup white onion, chopped 250 mL
- 1 Tbsp canola oil 15 mL
- 5 cups carrot, peeled and cut in cubes 750 g
- 1 Tbsp fresh grated ginger 15 mL
- 2 tsp coriander seeds 10 mL
- 4 cups vegetable stock 1 L
- 1 tsp salt 5 mL
- 1/2 tsp ground black pepper 2 mL
Instructions
- 1. In a saucepan cook onions with canola oil until they are soft.
- 2. Add carrots, ginger and coriander seeds and cook for 2 minutes, stirring often. Add vegetable stock and simmer over low heat
- 3. Cover saucepan and cook for about 25 minutes or until the carrots are very soft.
- 4. Puree soup using an immersion blender. Season with salt and pepper.
Yield
4 servings
serving size
1 1/4 cup (310 mL)
nutritional analysis
| Calories | 130 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 23 g |
| Fiber | 7 g |
| Sugars | 11 g |
| Protein | 2 g |
| Sodium | 830 mg |
| Potassium | 588 mg |
