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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

Ingredients

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
625kj
149kcal 7%
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

Method

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.
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.
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.
For a creamy soup stir in some cream and bring back to the boil (optional).

See more Soup recipes