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Spiced Carrot Soup with Dumplings

1 February 2017

On cold winter nights, nothing warms up the whole family like a bowl of soup. This one will fill up the kids and you can even sneak in a few veggies too!


1 tbsp oil
1 onion, chopped
500g carrots, sliced
300g King Edward potatoes, diced
1 tsp ground coriander
Seeds from 6 cardamom pods, crushed
2 very low salt vegetable stock cubes (for 1 litre)
¾ tsp LoSalt
28g pack fresh coriander, chopped
50g wholemeal self-raising flour
25g vegetable suet

1. Heat the oil in a large saucepan and fry the onion, carrot and potato for 4-5 minutes. Add the ground coriander and cardamom.
2. Dissolve the stock cube in 1 litre boiling water and add to the pan.  Bring to the boil, cover and simmer for 15 minutes until tender and blitz with a stick blender until smooth.  Stir in half the LoSalt and the fresh coriander, reserving some for garnish.
3. Meanwhile, mix the flour, suet and remaining LoSalt together in a bowl, add 2-3 tbsp water and mix to form a dough.  Roll into 8 small balls.
4. Gently place the dumplings on the surface of the soup, cover and simmer for 5-6 minutes until dumplings are cooked through. Sprinkle with reserved coriander.

Prep: 15 minutes
Cook: 25 minutes
Serves 4

Spiced Carrot Soup Nutrition Info