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Home-Made Carrot and Coriander Soup

February 3, 2008

Ingredients
Serves 4
50g/2oz/4tbsp butter
2 sliced leeks
450g/1lb sliced carrots
15ml/1 tbsp ground coriander
1.2 litres/2 pints/5 cups chicken stock (vegetarian option use vegetable stock)
150ml/1/4 pint/ 2/3 cup of low fat Greek-style yoghurt
salt and ground black pepper

To garnish
30-45ml/2-3 tbsp of chopped fresh coriander

Method

Melt the butter in a large saucepan. Add the sliced leeks and carrots and stir well, coating the vegetables with the butter. Cover with a tight-fitting lid and cook for about 10 minutes, until the vegetables are beginning to soften but not colour.

Stir in the ground coriander and cook for about 1 minute. Pour in the stock and season to taste with salt and pepper. Bring to the boil, cover and simmer for about 20 minutes, until the leeks and carrots are tender.

Leave to cool slightly, then puree the soup in a blender until smooth. Return the soup to the pan and add about 30ml/2 tbsp of the yoghurt, then taste the soup an adjust the seasoning again to taste. Reheat gently but do not boil.

Ladle the soup into bowls and put a spoonful of the remaining yoghurt in the centre of each. Scatter over the coriander to finish.

This dish comes in at approximately 140 calories per serving, 1g fat. To make this dish even lighter substitute olive oil for the butter.

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    Written by Ros1e · Filed Under Recipes 

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