Carrot and coriander soup
Cosy up with a bowl (or mug) of this creamy classic – it makes a soup-er lunch!
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Cooking tools:
- Immersion blender
- Food processor
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Wooden spoon
- Kettle
- Ladle
- Mixing bowl
Ingredients
- 200g dried yellow split peas
- 1 cal cooking spray*
- 5 large carrots, grated
- 2 large red peppers, deseeded and diced
- 1 large onion, diced
- 1 tbsp ground coriander
- 1 tsp ground ginger
- 2 garlic cloves, chopped
- 200g can sweetcorn
- 1 vegetable stock cube, crumbled
- Small pack fresh coriander, finely chopped
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient
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