Serves: 4

Carrot, Coriander & Sweet Potato Soup

FG 0 | GC 1 | CC 4

Calories: 102 kcal
Classic Carrot and Coriander Soup

Method

  • 1. Chop up all your vegetables into chunks.
  • 2. Slip the leeks and the carrots in a large pan.
  • 3. Add the coriander and the chopped tomatoes.
  • 4. Heat up the chicken stock (but do not boil) and then add it to the pan to to cover the vegetables by 1 - 2 inches.
  • 5. Simmer until vegetables are soft
  • 6. Leave to cool. Once cooled blend until smooth or leave if you prefer chunky vegetables