THE DAIRY KITCHEN
Creamy Carrot and Coriander Soup with Parmesan Toasts
By THE DAIRY KITCHEN
Serves
2
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
Sweet, creamy and warmly spiced, this soup is incredibly comforting served alongside crunchy parmesan toasts.
Ingredients
1 tablespoons olive oil1 teaspoon ground cumin
1 small onion, chopped
500g carrots, chopped
1 cup vegetable stock
1 cup milk
2 tablespoons finely chopped coriander
1/2 cup natural yoghurt
Parmesan Toasts
2 slices sourdough bread1 tablespoon grated parmesan cheese
1 tablespoon grated cheddar Cheese
Nutrition (per serve)
| Energy (kj) | 1831 |
| Sugars (g) | 27 |
| Protein (g) | 18 |
| Dietry Fibre (g) | 11.7 |
| Fat Total (g) | 21 |
| Sodium (mg) | 883 |
| Saturated (g) | 8 |
| Calcium (mg) | 447 |
| Carbohydrates (g) | 40 |
| Iron (mg) | 2.1 |
Method
- Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender.
- Remove from heat and process with a stick blender until smooth. Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt.
Parmesan Toasts
- Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown. Serve warm with soup.
