Carrot and coriander soup

Carrot and coriander soup

Category: Main meal | Serves: 6

Prep time: 10 minutes | Cooking time: 30 minutes


2 teaspoons olive oil

2 onions, chopped

1 teaspoon ground coriander

700g (1lb 9oz) carrots, sliced

850ml (1 1/2 pints) homemade vegetable stock

Freshly ground black pepper, to taste

2 tablespoons chopped fresh coriander

Fresh coriander sprigs, to garnish
  1. Heat oil in large saucepan. Add onions and sauté gently for 5 minutes or until softened. Add ground coriander and cook for 1 minute, stirring.
  2. Add carrots, stock and black pepper. Bring to boil, then reduce heat, cover and simmer for 25-30 minutes, or until carrots are tender.
  3. Remove pan from heat and cool slightly, then purée mixture in blender or food processor until smooth.
  4. Return soup to rinsed-out pan. Stir in chopped coriander and reheat gently until hot. Ladle into soup bowls and garnish with coriander sprigs. Serve with warm fresh bread rolls or crusty bread.

Cook’s tips

  • Stir in finely grated zest and juice of 1 orange, just before serving, if desired.

Nutritional information

Carrot and Coriander