Amazing recipe of carrot and coriander soup puree with some warm flatbread on the side… it is my new favorite lunch recipe.
So flavorful, yet so simple.
I totally love puree soups.
They are so easy to make; you can use the leftovers from the fridge or canned food that you haven’t use for a long time.
But this recipe is the next level, really.
Especially with the flatbread.
And don’t you dare to underestimate my words!
Now that we know that this carrot and coriander recipe is delicious, let’s go further.
Why do I love this carrot and coriander soup recipe so much?
- Easy to make;
- Only a few ingredients needed;
- Ingredients are easily accessible;
- Flavorful taste;
- Warming and comforting;
- Filling (if you eat the soup with flatbread, even too filling);
- Tons of vitamins (especially vitamin A) and nutrients;
- I can enjoy it either warm or cold.
In conclusion, whenever I have a busy day but want to eat something delicious and easy to prepare, I make this kind of soups.
Why with flatbread?
Of course, the soup is delicious by itself.
But with flatbread… when you can dip the bread into this creamy soup… it’s heavenly delicious.
Also, I like the idea of healthy soup with unhealthy bread.
It’s nice how you can eat something relatively unhealthy and don’t feel guilty, because you also eat soup.
Anyway, it is a nice combination. If you have time, please try making the bread.
How to store the carrot and coriander soup + the flatbread?
The best storage place for the meal is in the fridge.
You can store it in the fridge for up to 3 days.
Just warm it up in a microwave or in a pot when you are ready to eat.
But it is as well perfectly delicious when served cold.
As about the bread – the same storage conditions as the soup.
You can serve it cold or warm it up in a pan with no added oil (but probably you will eat it all in the first day… sad, but true story).
Carrot and coriander soup recipe
Ingredients for carrot and coriander soup recipe
- 2 tbsp coconut oil (or other vegetable oil);
- 1 big chopped onion;
- 1.5 tsp ground coriander; (best brand for spices, you can have a 5% of by adding the promo code CAB7801)
- 2 medium or big chopped potatoes;
- 4-5 big chopped carrots (around 500 g or 18 oz);
- 3 cups of water (more if needed, to cover the vegetables);
- A handful of fresh coriander (around 0.5 to 1 cup of chopped coriander, depends on your preferences);
- Salt to taste (I added 1 tsp);
- Freshly grounded pepper.
- Into a pot, on medium-high heat, add the vegetable oil, chopped onion, and the grounded coriander. Cook for about 5 minutes.
- Add the potatoes, carrots, and water. Increase the heat until it starts boiling and then reduce it again to medium-high. Let it cook for 20-25 minutes until the vegetables are soft.
- In a food processor (Vitamix is the best one, but a cheaper blender would work well too), add the vegetables (also the liquid from the vegetables), the coriander, salt, and pepper. Blend for about 2 minutes until everything is combined well.
Ingredients for the flatbread recipe
- 1.5 cup all-purpose flour;
- 0.5 tsp baking soda;
- 0.5 tsp salt;
- 2 tbsp vegetable oil (I used melted coconut oil);
- ½ cup water (room temperature).
- Vegetable oil for cooking.
- Sift through a sieve the flour, baking soda, and salt.
- Add the oil and the water and combine everything using your hands. Knead for 2-3 minutes. If the dough is very sticky, add a bit more flour.
- Let it cool in a bowl with a towel on the top for around 10 minutes.
- After 10 minutes, divide the dough into 4 equal pieces.
- Sprinkle some flour on the working table and then roll the dough with your hands until it’s around 1.5 cm or 0,6 inch thick.
- In a preheated pan, on medium-high heat, add some vegetable oil (1-2 tsp) and place the dough into the pan. Cook on each side for around 3 minutes.
- Try to use fresh, organic carrots for a better taste.
- The vegetables should not be cut too thin or in too small pieces, because anyways you will blend them. So, don’t spend too much time cutting them.
- If your blender is small, divide the vegetables into 2 parts (this is how I did it).
- How I do this recipe? How do I optimize time? First, I prepare the dough. While it’s resting, I cut vegetables and let them cook. In the meantime, I cook the flatbread. When I finish cooking the bread, the vegetables are ready for blending. So, I blend them. Voila!
Calories per serving (soup): 200 cal
Fiber: 30% of your daily dose
Iron: 15% of your daily dose
Calcium: 8% of your daily dose
Vitamin A: 950% of your daily dose
Vitamin C: 20% of your daily dose
Folate: 7% of your daily dose
Potassium: 30% of your daily dose
Calories per serving (flatbread): 230 cal
*please note that these numbers are estimated
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