Carrot Soup

Carrot Soups (6 servings)

Ingredients For Gluten Free Carrot Soups

15ml/1 tbsp olive oil
1 large onion, chopped
675g/1 1/2 lb carrots, sliced
5ml / 1 tsp each ground coriander, ground cumin and hot chilli powder
900 ml / 3 3/4 cups vegetable or chicken stock
Salt and ground black pepper
fresh coriander sprigs, to garnish

Ingredients for garlic croutons

olive oil for frying
2 garlic cloves, crushed
4 slices of gluten free bread, crust removed, cut into 1 cum cubes

Carrot Soups Nutritional Information (Per Portion)

Energy          - 127 kcals/ 529 Kj
Fat, Total      - 6.1 g
saturated fat   - 0.92g
Protein           - 2.65g
Carbohydrate - 17.2g
Fiber              - 2.94
Sodium           - 626 mg

Preparation Method for Carrot Soup

1. To make carrot soup, heat the oil in a large saucepan, add the onion and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minutes continuing to stir.

2. Stir in the stock, bring to boil, then cover and cook gently for about 45 minutes until the carrots are tender, stirring occasionally.

3. Meanwhile, make the garlic croutons. Heat the oil in a frying, add the garlic and cook gently for 30 seconds, stirring. Add the bread cubes turn them over in the oil and fry over a medium heat for a few minutes until crisp and golden brown all over. Drain on kitchen paper and keep warm.

4. Puree the soup in a blender until smooth, then add salt and pepper for seasoning. Serve the carrot soups hot with sprinkles of croutons and garnish with coriander sprigs.

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