Diabetes-Friendly Recipes

Chef Doreen's Creamy Carrot & Coriander Soup

For best flavor, prepare this recipe using organic carrots or carrots in season.
Servings: 4
Prep time:
Cook time:
Total: 30 minutes


  • 1 ½ Lb organic carrots, preferably in season
  • 1 small white onion, chopped
  • 2 cloves garlic, chopped
  • 4 Cups chicken broth
  • ¼ tsp ground coriander seeds
  • 1 Tbsp olive oil
  • salt and pepper to taste
  • fresh cilantro for garnish


  1. Peel and chop the carrots in one-inch pieces to cook them faster.
  2. In a medium saucepan, add the olive oil, garlic, onion and saute at medium-high temperature until the onion becomes translucent being careful not to let it burn.
  3. Add carrots, three cups of broth and let it boil for about 10 minutes or until the carrots are tender.
  4. Using an inversion blender (or hand blender) in the same pot or transferring everything into a counter blender, mix well until it gets to the consistency of a thick soup. If you like, add more broth.
  5. Return mixture to the pan, add coriander, salt, pepper and stir well.
  6. Serve in soup bowls and garnish with fresh cilantro.


Nutrition Information

Per serving: calories 122; total fat 4 grams; saturated fat .6 grams; cholesterol 0 mg; total carbs 21.3 grams; fiber 6.4 grams; sugar 9.5 grams; protein 2.2 grams



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