Creamy Carrot and Coriander Soup with Parmesan Toasts
Prep:  20 minutes
Cook:  20 minutes
Serves:  2
Give it 1/5
Give it 2/5
Give it 3/5
Give it 4/5
Give it 5/5
Average: 3.6 (53 votes)
Difficulty:
Cuisine:
Saved:
Australian
276
Recipe by: The Dairy Kitchen
Nothing says healthy like a creamy carrot soup. Served with deliciously crunchy parmesan toasts and a good dollop of natural yoghurt this warming winter soup recipe is perfect as a warm dinner on cold nights.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Creamy Carrot and Coriander Soup with Parmesan Toasts
Ingredients:
Creamy Carrot and Coriander Soup
Parmesan Toasts
Method:
Creamy Carrot and Coriander Soup
  1. Heat oil in a medium saucepan. Add onion and cumin, saute for 3-5 minutes or until softened
  2. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender
  3. Remove from heat and process with a stick blender until smooth
  4. Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt
Parmesan Toasts
  1. Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown
  2. Serve warm with soup
Nutrition Information
Per adult serving

Calories

-

Energy

1831.0kJ

Protein

18.0g

Fat, Total

21.0g

Saturated

8.0g

Carbs, Total

40.0g

Sugars

27.0g

Dietary Fibre

11.7g

Sodium

883.0mg
FacebookPintrestX (Twitter)Google ClassroomShare via Email