Creamy carrot and coriander soup with Ryvita croutons

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Creamy carrot and coriander soup with Ryvita croutons

  • Prep 30 mins

This scrumptious soup recipe will make enough servings for four… bonus!

Ingredients

  • 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

Method

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!