Carrot Coriander Soup

This soup is great served any time of the year, served hot or cold. I like to serve this with our Seeded bread, toasted, rubbed with a clove of fresh garlic and a drizzle of really good olive oil.
Makes 8 servings
  • ¼ cup butter, melted
  • 3 lbs carrots chopped
  • 2 cups onions
  • 1 large sweet potato chopped
  • 2 tablespoons cracked coriander seeds
  • 6 cups vegetable broth
  • 1 cup orange juice
  • ½ cup Grand Marnier
  • 1 cup heavy cream
  • Salt and pepper to taste


  1. Add carrots, onion, and sweet potato to medium stock pot and sauté in melted butter until vegetables begin to soften (about 5 minutes).
  2. Add coriander seeds, veggie broth, and Grand Marnier and cook until veggies are tender (about 5-7 minutes). Remove from stove.
  3. Puree with a stick blender or in a stand-up blender in batches. Add heavy cream and season with salt and pepper.

Nutrition Facts

Serving Size: 8 oz (266mL)  Servings Per Recipe: 8
Calories: 230  Calories from Fat: 110

 Amount Per Serving

% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 490mg 20%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 20%
Sugars 9g
Protein 3g
Vitamin A 390%
Vitamin C 25%
Calcium 6%
Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Contains:  Milk

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