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Creamy carrot and coriander soup with parmesan toasts recipe

Lifestyle — Posted 05/08/15

Soothe the soul with a creamy, vitamin-rich soup.

Serves: 2


1 tablespoons olive oil

1 teaspoon ground cumin

1 small onion, chopped

500g carrots, chopped

1 cup vegetable stock

1 cup milk

2 tablespoons finely chopped coriander

1/2 cup natural yoghurt

Parmesan toasts

2 slices sourdough bread

1 tablespoon grated parmesan cheese

1 tablespoon grated cheddar cheese


1. Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. Remove from heat and process with a stick blender until smooth. Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt.

2. For parmesan toasts: Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown. Serve warm with soup.

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