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This recipe was uploaded by British Carrots
Per serving: 102 calories, 4.0g fat, 0.4g saturates, 12.6g sugars, 0.8g salt
2. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.