Mains, Soup, Vegetarian

Carrot & Coriander Soup

Step 1 of 5

Remove the lid from the pot. Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.

Ingredients

2 tbsp olive oil
1 large onion, finely sliced
15g bunch fresh coriander, chopped, divided
2 tsp ground coriander
1 tsp ground cumin
1 garlic clove, peeled and crushed
250g potato, peeled and diced
750g carrots, sliced
1.4L vegetable stock
Salt and freshly ground black pepper, as desired
6 tbsp crème fraîche

Step 2 of 5

Add the oil and onion to the pot. Cook covered for 5 minutes, stirring occasionally.

Ingredients

2 tbsp olive oil
1 large onion, finely sliced
15g bunch fresh coriander, chopped, divided
2 tsp ground coriander
1 tsp ground cumin
1 garlic clove, peeled and crushed
250g potato, peeled and diced
750g carrots, sliced
1.4L vegetable stock
Salt and freshly ground black pepper, as desired
6 tbsp crème fraîche

Step 3 of 5

Remove lid. Add half of the fresh coriander and all remaining ingredients except crème fraiche to the pot. Stir to combine, then cover with the lid. Cook for 10-15 minutes, until the carrots and potato are tender.

Ingredients

2 tbsp olive oil
1 large onion, finely sliced
15g bunch fresh coriander, chopped, divided
2 tsp ground coriander
1 tsp ground cumin
1 garlic clove, peeled and crushed
250g potato, peeled and diced
750g carrots, sliced
1.4L vegetable stock
Salt and freshly ground black pepper, as desired
6 tbsp crème fraîche

Step 4 of 5

When cooking is complete, remove lid and allow soup to cool slightly. Transfer cooled soup to a blender and purée until smooth. Add puréed soup back to pot to warm.

Ingredients

2 tbsp olive oil
1 large onion, finely sliced
15g bunch fresh coriander, chopped, divided
2 tsp ground coriander
1 tsp ground cumin
1 garlic clove, peeled and crushed
250g potato, peeled and diced
750g carrots, sliced
1.4L vegetable stock
Salt and freshly ground black pepper, as desired
6 tbsp crème fraîche

Step 5 of 5

Stir in remaining coriander, reserving a few leaves for garnish. Serve in soup bowls garnished with crème fraîche and coriander.

Ingredients

2 tbsp olive oil
1 large onion, finely sliced
15g bunch fresh coriander, chopped, divided
2 tsp ground coriander
1 tsp ground cumin
1 garlic clove, peeled and crushed
250g potato, peeled and diced
750g carrots, sliced
1.4L vegetable stock
Salt and freshly ground black pepper, as desired
6 tbsp crème fraîche

Mains, Soup, Vegetarian

Carrot & Coriander Soup

Recipe by Ninja Kitchen

Tip: Cooking Mode