Skip to content
Ben's mum's 'warming' carrot and coriander soup recipe

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

457 ratings

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. See method

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 317 calories / serving
  • Healthy
  • Vegetarian


  • 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

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    4g 21%
  • Sugars

    18g 20%
  • Salt

    1.8g 29%

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


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.


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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.