Carrot Coriander Soup

Preparation:  15 min. Cooking: 45 min. Total: 60 min.
Recipe photo
  • 1 Oz butter
  • 1 onions , finely chopped
  • 1 clove garlics , finely chopped
  • 1 Oz flour
  • 1 1/4 Quart vegetable broth , or chicken stock
  • 1 Lb carrots , grated
  • 2 tsp coriander seed , ground
  • 6 3/4 Fl Oz plain low fat yogurt
  • salt and pepper
  • fresh coriander leaves , to garnish
Melt the butter in a large pan, add the onion and garlic and fry until soft. Stir in the flour and gradually add the stock, stirring until thickened. Add the carrots to the pan with the ground coriander and simmer for 30 minutes. Cool slightly then pur'ee in a blender. Pour into a clean pan, add the yogurt, and salt and pepper to taste and bring to just below boiling point. Garnish with coriander to serve.
Calories
120 Cal
Fat
4.7 g
Carbs
17 g
Protein
3.2 g
Fiber
2.9 g
Sugar
7.5 g
Cholesterol
12 mg
Sodium
880 mg


Nutrients

Fiber     2.9 g
Fat     4.7 g
Sugar     7.5 g
Carbs     17 g
Protein     3.2 g
Calories     120 Cal

Fats

Fat, Poly     0.3 g
Fat, Mono     1.2 g
Fat, Sat     2.8 g
Fat, Trans     0 g
Fat, Percent     36 %

Vitamins

Vitamin, K     11 mcg     9 %
Vitamin, A     13000 IU     450 %
Vitamin, B12     0.2 mcg     8.4 %
Niacin     0.9 mg     5.3 %
Riboflavin     0.1 mg     11 %
Vitamin, C     4.1 mg     4.5 %
Vitamin, D     2.6 IU     0.4 %
Vitamin, B6     0.2 mg     10 %
Vitamin, E     0.9 mg     6 %
Panto, Acid     0.4 mg     8.5 %
Choline     14 mg     2.6 %
Thiamin     0.1 mg     9.3 %

Minerals

Calcium     96 mcg     9.6 %
Phosphorus     87 mg     12 %
Magnesium     18 mg     4.3 %
Copper     0 mcg     4.6 %
Fluoride     40 mcg     1000 %
Zinc     0.6 mg     5.1 %
Cholesterol     12 mg     0.2 %
Sodium     880 mg     59 %
Selenium     3.6 mcg     6.6 %
Manganese     0.2 mg     2.8 %
Potassium     300 mg     6.4 %
Iron     0.6 mg     8 %