One Pan Zesty Carrot & Coriander Soup


2 large carrots (about 260g) 

450ml water 

1 vegetable stock cube 

1 large garlic clove 

1 small brown onion 

1 cup non-dairy milk – I use coconut 

Black pepper to taste 

Handful fresh coriander

Zest from 1/2 orange 

2 heaped tbsp apple puree (I make my own by cooking apples and blending until smooth) 


In a pan, heat a little oil or spray and bring to a medium heat. Dice the onion and add this into the pan. 

Peel and chop the carrots into small chunks and throw these into the pan, then crush in the garlic. 

Cook until slightly softened, then pour in the boiling water and add in your stock cube. Bring to the boil, then cook over a medium heat until the carrots are cooked through. 

Allow this to cool a little, then in a blender, combine this with the milk, a good pinch of coriander, black pepper and apple puree. Blend until smooth and creamy. 

Pour this back into the saucepan and sprinkle in the orange zest. Heat until piping hot and serve. 


Charley's Health