Carrot Coriander Soup

Prep Time: 15 Min Servings: 4 servings Difficulty: very easy


  • 1 tbsp Non-hydrogenated margarine (or butter or vegan spread)
  • 3⁄4 cup Onion, finely chopped
  • 1 tbsp All purpose flour
  • 23⁄4 cup Reduced sodium vegetable or chicken stock
  • 3⁄4 lb. Carrots, grated
  • 11⁄4 tsp Ground coriander
  • 3⁄4 cup Non fat yogurt
  • Salt and pepper to taste
  • 1 clove Garlic, finely chopped
  • 1 bunch Fresh coriander



  1. Heat margarine in a dutch oven, add onion and garlic and sauté until soft.
  2. Stir in the flour and gradually add the stock, stirring until thickened.
  3. Add the carrots and the ground coriander and simmer for 30 minutes.
  4. Puree in a blender. Pour into a clean pot add the yogurt, salt and  pepper and warm through. Garnish with coriander, sesame seeds, and serve.


Nutritional information per serving: Protein 4.7g Total fat 6.5g Carbohydrates 4.7g Calories 50 Sodium 267mg Cholesterol 16mg


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