Roasted Carrot and Coriander Soup
There are many reasons why I like cold weather, and although the fact that I can wear tights again (bye bye thigh chafing!) and that I can comfortably wear black all of the time are up there, my number one thing about winter is soup! Specifically homemade soup, because there are very few things that warm you up on a cold, raining day in the UK more than a hearty bowl of home cooked soup. This Roasted Carrot and Coriander Soup is the perfect autumn/winter recipe, which is packed full of flavour and takes just 3o minutes to make!
Syn Free Carrot and Coriander Soup
Not only is this Carrot and Coriander Soup deliciously filling and packed with rich flavours from the roast carrots and fresh coriander, it is also mega healthy! This recipe is 100% syn free on the Slimming World Extra Easy plan which makes it a recipe to keep hold of if you’re planning to stay on plan as the weather gets colder!
One of the other things I love about soup during winter is that it makes meal prep SO much more simple! I don’t know about you but literally the last thing I want to be doing on a cold winter morning is making myself a packed lunch for work, and long cooking sessions drastically cut into my sofa snuggling time in the evenings! That’s why meal prep can be such a lifesaver, and this carrot and coriander soup is the ideal meal prep recipe. Simply prepare the soup on a Sunday night, before you start your week, and divide it into zip lock bags before freezing. You could even divide it into disposable soup containers for easy use during the week! Simply defrost, reheat and you’re good to go…
Why You Should ALWAYS Roast Your Carrots!
So, you may be sat there wondering what the point of roasting the carrots for this recipe might be. After all, they’re just going to be blitzed up afterwards to make the soup right? Before you reach for a saucepan to boil them instead, remember it’s all about flavour! Roasting the carrots, along with half of the coriander, helps to develop rich flavours in your soup! If you boil the carrots you lose so much of the flavour and by spending just a little bit of extra time waiting for them to roast you add a whole new taste level to your soup!
Before I tell you how to make this gorgeous carrot and coriander soup, let me just remind you to scroll right down to the end of this post and subscribe! By subscribing you’ll stay up to date with new recipes, so you’ll never be short of something to cook!
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How To Make Roasted Carrot and Coriander Soup
With just enough coriander and the rich flavour of roasted carrots, this soup is a simple, yet delicious meal, which is ready in 30 minutes or less! Remember it’s totally syn free on Slimming World and makes a super healthy lunch or dinner option whether you’re at home, work or on the go! Soup makes an excellent option if you’re away from your desk without time or facilities to cook, simply pick yourself up a soup flask and heat your soup in the morning! It’ll stay warm all day and you can enjoy a nutritious lunch where ever you are!
A thick, rich and flavourful carrot and coriander soup!
5 minPrep Time
20 minCook Time
25 minTotal Time
- 750g Carrots
- 30g Fresh Coriander
- 3x Cloves Garlic (minced)
- Fry Light
- Salt & Pepper (to taste)
- 1tsp Paprika
- 1.5L Vegetable Stock
- Preheat your oven to 180 degrees.
- Peel and slice your carrots into chunks and add to a microwave safe bowl with the minced garlic and a few sprays of Fry Light. Stir to coat the carrots.
- Microwave the carrots for 2.5 minutes and then tip out onto a large baking tray. Season with the paprika, salt and pepper.
- Sprinkle over half of the coriander and roast in the oven for 20 minutes or until the carrots begin to catch on the tops and are cooked all the way through.
- Transfer your roast carrots into a blender or food processor, along with the rest of the coriander and the vegetable stock.
- Serve hot with some fresh crusty bread and a sprinkle of extra coriander! A crack of pepper will really help bring out the flavour too...
Syn free on Slimming World. Syn values correct at time of writing. Please do not screenshot this recipe, share links instead!