Creamy Carrot and Coriander Soup with Parmesan Toasts


Serves 2
Difficulty Easy
Preparation 15 MINS
Cooking 15 MINS
If you haven't tried carrot soup before, it will soon become a family favourite. Deliciously sweet and creamy, spiked with coriander and the parmesan toast are the perfect crunchy accompaniment.


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

Nutrition (per serve)

Energy (kj) 1831
Sugars (g) 27
Protein (g) 18
Dietry Fibre (g) 11.7
Fat Total (g) 21
Sodium (mg) 883
Saturated (g) 8
Calcium (mg) 447
Carbohydrates (g) 40
Iron (mg) 2.1
All nutrition values are per serving.


  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.

Parmesan Toasts

  1. 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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