Carrot and Coriander Soup
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Carrot and Coriander Soup
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Simple, soulful, and slightly sweet with a touch of spice — you’ll forgive our alliterations when you’ve had a sip. (Too much? Sorry.) This is your dish for chilly fall nights or fancy-casual couch meals, or lunches that’ll make all your coworkers jealous.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
Ingredients
- 1½ cups (185g) carrots, peeled and cut into ½-inch slices
- ½ cup (60g) medium diced apple
- ¼ cup (30g) medium diced onion
- 1 tablespoon olive oil
- ½ teaspoon ground coriander
- ½ 13.5 fl oz can (200ml) coconut milk
- 1 cup (240ml) vegetable stock
- salt, to taste
Preparation
- Add all ingredients except coconut milk and stock into the Anyday dish and mix to combine. Cover with the lid (knob lifted).
- Cook in the microwave for 8-9 minutes, or until the carrots and apple are fork-tender.
- Add coconut milk and stock, mixing to combine.
- Cover and cook for 3 minutes, or until bubbly and hot.
- Using an immersion or regular blender, puree the soup in batches until smooth. Serve while hot.
Serving suggestions & tips
- Try it with pear or Yukon gold potatoes instead of apples.
- For a less rich but still decadent version, use light coconut milk.
- In the mood for a little heat? Add chili flakes for a spicy kick.
Recipe notes
- Freeze in our 1/2 Cup Anytime Freezer Trays, then reheat as needed.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
