Low Calorie Carrot and Celeriac Soup with Coriander January 12, 2017 by Low Calorie Carrot and Celeriac Soup with Coriander Print recipe Print with main photo Print text only Serves 6 Prep time 10 minutes Cook time 30 minutes Total time 40 minutes Allergy Milk Dietary Vegan, Vegetarian asdasdasdasd Lunch, Soup Misc Freezable, Pre-preparable, Serve Hot Ingredients 500g Carrots (trimmed, peeled if necessary and chopped) 500g Celeriac (Peeled and chopped) 3/4l Stock (Either fresh chicken or vegetable stock or a good quality stock cube. Vegetarians/Vegans will obviously use vegetable stock.) 1 handful Fresh Coriander (Roughly chopped) 1 Large Onion (Peeled and roughly chopped) Salt and Pepper 1 teaspoon coconut oil Optional Creme Fraiche (to serve - 1 tsp per person) Directions Step 1 In a large stock pan, soften the onion in the coconut oil over a gentle heat for about 5 minutes Step 2 Add in the chopped carrot and celeriac and cook for a further 5 minutes, stirring constantly Step 3 Cook for 20 minutes then check to see if the celeriac and carrot chunks are soft. Continue cooking if they are not soft enough to cut with a teaspoon. Step 4 Add in the chopped coriander and season well with salt and pepper. Step 5 Blitz the mixture. I use a wand mixer but if you prefer you could use a liquidiser. I prefer a slightly chunky soup. Step 6 Taste and adjust seasoning as necessary, adding more salt and pepper Step 7 Serve with a teaspoon of creme fraiche per bowl.