Ben's mum's 'warming' carrot and coriander soup recipe

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 317 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Carrot and coriander soup is Tesco veg grower Ben’s favourite, especially after a hard day out in the fields. He still cooks his mum’s original recipe, made with delicious veg, fresh coriander, and a sprinkling of warming paprika to finish. It’s a delicious recipe with all the comforting tastes of home.

Ben 155x255
  1. Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 4-5 mins until soft. Add the carrots, potato, and ground coriander and some seasoning, and mix well.
  2. Pour the stock over the vegetables. Stir to coat and bring to the boil. Cover, reduce the heat to low and simmer for 30-35 mins until the vegetables are tender.
  3. Meanwhile, preheat the oven following the petit pains pack instructions. Bake for the last 8-10 mins of the soup’s cooking time, then remove the soup from the heat.
  4. Add two-thirds of the coriander leaves and stalks to the soup, then blend until smooth using a hand blender. Roughly chop the remaining coriander leaves.
  5. Divide the soup between 4 bowls and swirl 1 tbsp cream into each. Garnish with the chopped coriander leaves, a sprinkling of paprika and a twist of black pepper. Serve immediately with the warm petit pains alongside.

Little help

Add a bit of crunch to your soup by sprinkling toasted pumpkin seeds on top to serve.

Leftovers

Use up leftover cream and potatoes by making a tasty potato gratin. Fry chopped onions and garlic together over a medium heat with a sprinkling of fresh rosemary. Meanwhile, thinly slice the potatoes and mix in a large bowl with 150ml cream, 150ml milk, and 100g crème fraîche. Once the onions and garlic are cooked, add to the creamy potato mix and then layer, in a small ovenproof dish, with a sprinkling of grated cheese and black pepper between each layer. Cover the dish with foil and bake at gas 6, 200°C, fan 180°C for 1-1½ hrs, or until the potatoes feel tender and the top is golden.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • knob of butter
  • 1 onion, finely chopped
  • 650g carrots, peeled and roughly chopped
  • 1 potato, peeled and chopped
  • 1 tsp ground coriander
  • 1 vegetable stockpot, made with 1ltr hot water
  • 4 bake-at-home petit pains, to serve
  • 30g pack fresh coriander
  • 4 tbsp single cream
  • ½ tsp paprika
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1339kj 317kcal 16%
  • Fat 8.1g 12%
  • Saturates 4.1g 21%
  • Sugars 18.3g 20%
  • Salt 1.8g 29%

of the reference intake
Carbohydrate 54.8g Protein 7.4g Fibre 10.3g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.