Ingredients:
1 tsp olive oil
1 packet of carrots (around 400g)
1 clove of garlic, roughly chopped
1 onion, roughly diced
Low sodium chicken broth / stock cube
Water
Coriander powder or fresh coriander (I don't have it)
Salt and pepper to taste
Method:
- Skin carrots and cut into small rounds
- Heat olive oil on low fire and saute onions and garlic for 5 min till soft
- Pour chicken broth till covering onions and garlic
- Pour cold water till 3/4 of the soup pot (depends on how thick you want the soup to be)
- Dump carrots into the pot
- Add 1tsp coriander powder or fresh coriander
- Wait for water to boil
- When it boils, place pot lid on, lower the fire and let it simmer for 20 min
- Once done, transfer to a blender (do not exceed half of the blender limit!!!)
- Cover with a damp cloth to prevent hot scalding soup from flying at your face and blend from low to high till pureed.
- Leave to cool then transfer into a container to freeze if used for meal prep. If not, add salt and pepper till its suitable for tastebuds. I skipped the salt because I love the subtle sweetness of the carrots but my friend said there was no taste till I added salt -.- So till your tastebuds change, feel free to adjust the salt levels according. :)
Enjoy! :)
