Carrots

Carrots. They’re orange, they’re crunchy, and they’re delicious. Whether you’re roasting them, sautéing them, or just munching on them raw, carrots are a versatile and tasty addition to any meal. Plus, they’re good for you.

Good For you!

Carrots are good for you for several reasons. Firstly, they are a great source of fibre, which is important for maintaining a healthy digestive system. Fibre also helps to regulate blood sugar levels and can help lower cholesterol levels.

Carrots are also high in vitamin A, which is essential for maintaining healthy eyesight, skin, and immune function. In fact, just one medium-sized carrot provides more than 100% of your daily recommended intake of vitamin A.

In addition, carrots are rich in antioxidants, such as beta-carotene and lutein, which can help protect the body against damage from free radicals. Free radicals are unstable molecules that can cause cellular damage, which can lead to chronic diseases like cancer and heart disease.

Carrots also contain other important vitamins and minerals, including vitamin K, potassium, and vitamin C. These nutrients can help support bone health, blood pressure regulation, and immune function.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 bowls

Ingredients

• 900 g carrots
• 1.5 litre vegetable stock
• 1 large baking potato
• 20 g fresh coriander roughly chopped

Preparation

1. Prepare the Vegetables:
   • Give the carrots a thorough scrub, then chop off the ends. There’s no need to peel them. Cut into small chunks.
   • Peel the baking potato and chop into small pieces.
   • Arrange the carrots and potatoes on a large baking tray.
2. Make the Stock:
   • Prepare about 1.5 litres of vegetable stock using a high-quality stock powder, such as Marigold Bouillon, mixed with boiling water.
3. Prepare the Coriander:
   • Wash and roughly chop about 20 grams of fresh coriander, including the stalks.

Cooking Directions

1. Roast the Vegetables:
   • Preheat your oven to 180 degrees Celsius.
   • Roast the carrots and potatoes for about 30 minutes, or until they are soft and tender.
2. Blend the Soup:
   • Transfer the roasted carrots and potatoes into a large blender. Add the prepared stock and chopped coriander.
   • Blend until the mixture is smooth. For those who prefer, you can also use a hand blender directly in a large bowl.

Serving Suggestions

• Garnish the soup with a sprinkle of fresh coriander. Serve hot, accompanied by crusty bread or a side salad for a complete meal.

Directions

This Carrot and Coriander Soup recipe offers a simple, nutritious, and delicious option for a meal that’s both comforting and healthy. Made with just a few ingredients—carrots, a potato, fresh coriander, and vegetable stock—it’s vegan, low-calorie, and packed with essential nutrients. The recipe involves basic preparation like roasting and blending, making it accessible even for those new to cooking. With its rich content of vitamins and antioxidants, this soup is not only tasty but also beneficial for your health.

Ready to try this wholesome and hearty soup? Jump into the kitchen and start roasting those carrots! This soup is perfect for any season, offering a warm, flavorful bowl of health. Whether you’re a seasoned chef or a cooking novice, this recipe is straightforward and rewarding. Don’t forget to share your cooking experience and the final dish on social media, and tag us to get featured! Let’s bring more healthy and tasty meals to everyone’s tables.

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