Low Fat Carrot and Coriander Soup
Warm, comforting, and packed with vibrant flavor, this Low Fat Carrot and Coriander Soup is a light yet satisfying meal perfect for any time of year. Made with sweet, earthy carrots, fragrant coriander, and a splash of fresh lemon juice, this wholesome soup is low in fat and loaded with nutrients. A creamy swirl of low-fat yogurt adds a luxurious touch without excess calories, while the fresh coriander leaves bring a bright herbal finish. Ready in just 45 minutes, this recipe is perfect for busy weeknights or meal prep, yielding a velvety-smooth soup that’s both healthy and delicious. Serve it piping hot with crusty whole-grain bread or enjoy it on its own for a guilt-free, flavor-packed dish! Perfect for anyone looking for easy, low-fat soup recipes that don't compromise on taste.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 teaspoon olive oil
- 1 medium onion
- 2 garlic cloves
- 1 bunch fresh coriander
- 4 large carrots
- 4 cups vegetable stock
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup plain low-fat yogurt
- 1 tablespoon lemon juice
Directions
Step 1
Begin by preparing the vegetables. Peel and dice the onion, chop the garlic finely, and chop the fresh coriander leaves and stalks separately. Peel and slice the carrots into thin rounds.
Step 2
In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until it becomes soft and translucent, stirring occasionally to prevent browning.
Step 3
Add the garlic and cook for an additional 1 minute until fragrant, stirring continuously.
Step 4
Stir in the sliced carrots and cook for another 2-3 minutes, mixing well so that the carrots are fully coated in the oils and flavors of the onion and garlic.
Step 5
Add the vegetable stock to the saucepan and bring to a boil. Once boiling, reduce the heat to low and cover the pan. Simmer for 20 minutes, or until the carrots are tender and easily pierced with a fork.
Step 6
Once the carrots are tender, remove from heat. Use an immersion blender to blend the soup until smooth. If using a stand blender, allow the soup to cool for a few minutes before transferring it in batches to the blender jug to purée.
Step 7
Return the soup to the saucepan if you used a stand blender. Stir in the ground coriander, salt, black pepper, and chopped coriander leaves, reserving a few leaves for garnish.
Step 8
Add the lemon juice and give the soup a taste; adjust seasoning if necessary.
Step 9
Serve the soup hot in bowls, with a swirl of low-fat yogurt on top and a sprinkle of reserved fresh coriander leaves as a garnish.
Nutrition Facts
| Serving size | (1587.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 774.0 |
| Total Fat 25.7g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 7mg | 0% |
| Sodium 3731.5mg | 0% |
| Total Carbohydrate 115.7g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 44.2g | |
| Protein 29.6g | 0% |
| Vitamin D 63.5IU | 0% |
| Calcium 544.1mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 3500.4mg | 0% |
Source of Calories