Carrot, Coriander and Roasted Red Pepper Soup | Recipe Binder

Name: Carrot, Coriander and Roasted Red Pepper Soup | Recipe Binder
Ingredients: 8 medium carrots; 2 red peppers; 1 Large onion, diced; ½ teaspoon cumin; ¼ teaspoon fenugreek; 2 tablespoons chopped Flat Leaf Parsley.; 1 tablespoon chopped Coriander leaves (can be adjusted to taste); 1½ pints (850ml) of vegetable stock (stock cube or fresh)*; Salt and Black pepper to taste; *I’ve made this recipe by using stock cubes as it saves time, but fresh can be used by all means.

www.recipebinder.co.uk

This particular recipe is a great winter warmer - the thickness of a good, British winter soup, but with a Moroccan twist to it along with the sweetness of the peppers. It’s very low in fat, too,...

View Original

Share this recipe:

Ingredients

8 medium carrots
2 red peppers
1 Large onion, diced
½ teaspoon cumin
¼ teaspoon fenugreek
2 tablespoons chopped Flat Leaf Parsley.
1 tablespoon chopped Coriander leaves (can be adjusted to taste)
1½ pints (850ml) of vegetable stock (stock cube or fresh)*
Salt and Black pepper to taste
*I’ve made this recipe by using stock cubes as it saves time, but fresh can be used by all means.