Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 large onion , diced
- 500 g (1.1 lb) carrots , diced
- 1 teaspoon ground coriander
- 1.2 L (41 oz) vegetable stock
- 1 large bunch fresh coriander (cilantro), roughly chopped
- Salt
- Black pepper
Directions
Heat the olive oil in a non-stick pan, to a medium heat.
Add the onions and carrots. Cook for approximately 5 minutes until they start to soften.
Add the ground coriander, salt, and pepper. Cook for another minute.
Add the vegetable stock, and bring the mixture to the boil . Simmer for 10–15 minutes until the carrots are very soft.
Purée until smooth.
Add the fresh coriander, and serve.