Creamy carrot and coriander soup with Ryvita croutons
This scrumptious soup recipe will make enough servings for four… bonus!
- 1 Cracked Black Pepper Crispbread
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp ground coriander
- 1 potato, chopped
- 450g carrots, peeled & chopped
- 1.2l vegetable or chicken stock
- A spoonful of Creme fraiche
This scrumptious soup recipe will make enough servings for four… bonus! Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender. Pour into a food processor with the coriander and blitz until smooth (you may need to do this in two batches). Return to the pan to warm through, and taste – Season to your taste. Then simply pour into bowls, add a swirl of crème fraiche & a sprinkling of fresh coriander, and the best bit! Crumble up your favourite Ryvita Crispbread as croutons – we’ve used Cracked Black Pepper, but Sweet Onion, Dark Rye or any seeded variety would work just as well. Enjoy!