Carrot and Coriander Soup

Carrot and Coriander Soup is a vibrant, flavorful vegan dish that combines the sweetness of carrots with the refreshing taste of coriander. This comforting soup is perfect for a light meal or as a starter, showcasing the rich culinary traditions of Lebanon.

Ingredients

• Carrots - 300 grams, chopped
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Coriander leaves - 30 grams, chopped
• Olive oil - 1 tablespoon
• Cumin powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cumin powder, cooking for another 1-2 minutes until fragrant.
4. Add the chopped carrots and vegetable broth to the pot, bringing it to a boil.
5. Reduce the heat and let it simmer for about 15-20 minutes, or until the carrots are tender.
6. Remove the pot from heat and stir in the chopped coriander leaves and lemon juice.
7. Blend the soup until smooth using an immersion blender or a regular blender.
8. Season with salt and black pepper to taste before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 34 g
• Fiber: 9 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in beta-carotene, supporting eye health.
• High in fiber, promoting digestive health.

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