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Carrot and coriander soup recipe

Carrot and coriander soup recipe

178 ratings

A warming, autumnal classic, this vibrant soup combines sweet carrots with fragrant coriander. Learn how to make carrot and coriander soup in just four simple steps, with our easy soup recipe. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 149 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 25ml olive oil
  • 450g Redmere Farms carrots, peeled and chopped
  • 1 potato, peeled and chopped
  • 1.2ltr hot vegetable stock
  • 2½ tsp ground coriander
  • 1 onion, finely chopped
  • 2 tbsp fresh orange juice, to taste
  • sprigs of coriander, to garnish

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 7%
  • Sugars

    9g 9%
  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 18.6g Protein 2.1g Fibre 4.9g


  1. Heat the olive oil over a medium heat in a large saucepan. Add the onion and sweat with a little salt for 4-5 mins, stirring occasionally, until soft. Add the ground coriander and potato and stir well, cooking for a further min.
  2. Stir in the carrot at this point. Add the hot vegetable stock to the saucepan. Bring to the boil, and boil for 5 mins before reducing the heat and simmering for 20-25 mins until the carrot is soft and tender.
  3. Remove from the heat when soft, and blend using a stick blender until smooth, add season to taste with the orange juice, salt and pepper. Ladle into warm bowls and garnish with a sprig of coriander.
  4. For a creamy soup stir in some cream and bring back to the boil (optional).

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