Spicy carrot and coriander soup with toasted pumpkin seeds

Chop the carrots, onion and chilli into small chunks and add to a large saucepan

Add the bouillon to the saucepan.

Add enough boiling water to the pan to cover the ingredients and boil until the carrots are tender when prodded with a fork (5 to 10 mins depending on how small you chopped the carrots). Take off the heat.

Using a hand blender, blend the ingredients until it is as smooth as you like it.

If the soup is too thick for your liking, simply slowly add hot water and stir until it is the consistency you like. Keep warm until ready to serve.

Put the pumpkin seeds into a dry pan and toast until golden brown, remove them from the heat.

When ready to serve chop the fresh coriander and stir into the soup just before serving.

Put the soup into bowls and carefully sprinkle the pumpkin seeds to sit on top and serve.

Spicy carrot and coriander soup with toasted pumpkin seeds
Print Recipe
5 from 3 votes

Spicy carrot and coriander soup with toasted pumpkin seeds

the chilli gives a kick and the pumpkin seeds add some crunch
Prep Time5 mins
Cook Time10 mins
blend5 mins
Total Time20 mins
Course: Main Course, starter
Cuisine: Modern British
Servings: 2 people
Calories: 267kcal

Ingredients

  • 800 gm carrots
  • 1 onion
  • 1 tbsp bouillion powder
  • 2 tbsp pumpkin seeds
  • 2 tbsp fresh coriander
  • 1 red chilli

Method

  • Chop the carrots, onion and chilli into small chunks and add to a large saucepan
  • Add the bouillon to the saucepan.
  • Add enough boiling water to the pan to cover the ingredients and boil until the carrots are tender when prodded with a fork (5 to 10 mins depending on how small you chopped the carrots). Take off the heat.
  • Using a hand blender, blend the ingredients until it is as smooth as you like it.
  • If the soup is too thick for your liking, simply slowly add hot water and stir until it is the consistency you like. Keep warm until ready to serve.
  • Put the pumpkin seeds into a dry pan and toast until golden brown, remove them from the heat.
  • When ready to serve chop the fresh coriander and stir into the soup just before serving.
  • Put the soup into bowls and carefully sprinkle the pumpkin seeds to sit on top and serve.

Nutrition

Calories: 267kcal | Carbohydrates: 46g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 1536mg | Potassium: 1441mg | Fiber: 13g | Sugar: 22g | Vitamin A: 66851IU | Vitamin C: 28mg | Calcium: 145mg | Iron: 2mg
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