Ingredients
Units
Scale
- 800 g carrots, peeled and sliced
- 1 medium onion (150 g), finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 litre low-salt chicken stock
- 400 g cooked chicken breast, shredded
- 20 g fresh coriander, finely chopped
- Salt and black pepper, to taste
- Optional: juice of 1/2 lemon (for brightness)
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until soft.
Add the garlic, ground coriander, and cumin. Stir for 30 seconds until fragrant.
Add the carrots and chicken stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the carrots are very tender.
Blend the soup until smooth using a hand blender (or carefully in a blender).
Return the soup to low heat, stir in the shredded chicken, and cook for 5 minutes until heated through.
Season with salt, black pepper, fresh coriander, and lemon juice if using. Serve hot.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1
- Calories: 243
- Fat: 7g
- Carbohydrates: 18g
- Protein: 27g
