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Creamy Carrot Soup with Coriander

Nutritional Table

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“A tasty way to fill up on winter vegies.”
“A tasty way to fill up on winter vegies.”


Serves 4

  • 2 tsp canola oil or cooking spray
  • 750 g carrots, peeled and sliced
  • 1 clove garlic, crushed
  • 4 cups water
  • 4 tsp MAGGI Chicken Stock Powder
  • 1 tsp tomato paste
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ cup NESTLÉ Reduced Cream
  • freshly ground black pepper
  • fresh coriander


Prep time       Cook time 

  1. Heat oil in a large saucepan. Add carrots and garlic, and cook over low heat, stirring occasionally, for 5 minutes.
  2. Add water,Chicken Stock Powder, tomato paste, chilli, cumin and coriander. Bring to the boil, stirring. Cover the pan and simmer over a low heat for 20-25 minutes or until the carrots are tender. Stir occasionally.
  3. Place mixture in a food processor and process until smooth; alternatively mash or push the mixture through a sieve. Return to the pan.
  4. Add the Reduced Cream and reheat, stirring occasionally. Season with black pepper and stir in the fresh coriander before serving. Garnish with extra Reduced Cream and coriander if desired.

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