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Prep 15 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 8 Large carrots
  • 2 Large brown onions
  • 2 Medium Maris piper potatoes
  • 1 tbsp Ground coriander
  • 3 Cloves garlic
  • 1 Heaped tablespoon Olive oil
  • 1 Handful fresh coriander
  • 1 Vegetable stock cube or melt
Carrot & Coriander Soup Carrot & Coriander Soup
Carrot & Coriander Soup

Carrot and coriander soup is a childhood favourite of mine. We would always have this as a starter on Christmas Day as I have never been a fan of pate, but I didn’t realise just how easy it is (and so much tastier!) to make at home! This is my perfect winter warmer and a great low fat dish too. This is also veggie and vegan friendly!


  1. Add to a large pan your olive oil and diced onion. Put onto a low heat to sweat down whilst your chop and peel your potatoes, carrots and garlic. 
  2. Add the potatoes, carrots and whole cloves of garlic and stir in. 
  3. To the veggie mix, your ground coriander and mix - all your veggies should be coated. 
  4. Boil the kettle and add your stock cube or melt to the pan. Pour in your boiling water so it covers your veg and around 1cm above. You can add more water later to get your desired consistency, but I like my soup slightly thicker. 
  5. Boil your veggies until the carrots and potatoes are softened. This should take around 15-20 mins maximum. Once soft, take off the heat and using a hand blender, blend your soup mix. Add your handful fresh coriander and blend this in too. Add more water and salt and pepper to taste and serve with more fresh coriander. Enjoy!


Carrot & Coriander Soup Carrot & Coriander Soup
Carrot & Coriander Soup

Carrot and coriander soup is a childhood favourite of mine. We would always have this as a starter on Christmas Day as I have never been a fan of pate, but I didn’t realise just how easy it is (and so much tastier!) to make at home! This is my perfect winter warmer and a great low fat dish too. This is also veggie and vegan friendly!

favorite
print
like
Prep 15 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 8 Large carrots
  • 2 Large brown onions
  • 2 Medium Maris piper potatoes
  • 1 tbsp Ground coriander
  • 3 Cloves garlic
  • 1 Heaped tablespoon Olive oil
  • 1 Handful fresh coriander
  • 1 Vegetable stock cube or melt
  1. Add to a large pan your olive oil and diced onion. Put onto a low heat to sweat down whilst your chop and peel your potatoes, carrots and garlic. 
  2. Add the potatoes, carrots and whole cloves of garlic and stir in. 
  3. To the veggie mix, your ground coriander and mix - all your veggies should be coated. 
  4. Boil the kettle and add your stock cube or melt to the pan. Pour in your boiling water so it covers your veg and around 1cm above. You can add more water later to get your desired consistency, but I like my soup slightly thicker. 
  5. Boil your veggies until the carrots and potatoes are softened. This should take around 15-20 mins maximum. Once soft, take off the heat and using a hand blender, blend your soup mix. Add your handful fresh coriander and blend this in too. Add more water and salt and pepper to taste and serve with more fresh coriander. Enjoy!