Carrot and Coriander Soup

Serves approximately 6.

This bright and tasty soup is delicious served hot or cold.

Ingredients:

• 1 Tbsp extra virgin olive or canola oil
• 1 onion, sliced
• 1 lb carrots, sliced
• 1 tsp ground coriander
• 2 pints gluten-free vegetable or chicken stock
• 1 large bunch fresh cilantro, roughly chopped
• salt and freshly ground black pepper

Directions:

1. Heat the oil in a large pan and add the onions and carrots. Cook covered for 10-15 minutes until the vegetables start to soften.
2. Stir in the ground coriander and season well. Cook for 1 minute.
3. Add the stock and bring to the boil. Reduce heat and simmer until the vegetables are tender.
4. Using an immersion blender or pouring into a blender, blend until smooth. May need to do in batches. Reheat in a clean pan, stir in the fresh cilantro, and serve.

Nutrition Facts:

Cilantro is an herb rich in antioxidants and vitamin K.  Carrots are great sources of beta-carotene, which is a precursor to vitamin A and gives the vegetable its characteristic orange color. Thanks to the contributions of both the cilantro and carrots, this soup provides a wonderful variety of vitamins, minerals, and antioxidants. Cooking and pureeing vegetables is also a great way to enjoy your favorite veggies in soft-texture form (which some IBD patients may tolerate better).

 

Adapted from: BBC Food (http://www.bbc.co.uk/food/recipes/carrotandcorianderso_1919)