Carrot and Coriander Soup

December 22, 2009

This is a classic soup.  Again simplicity is key here.  Carrot and Coriander are two ingredients that work so well together.

This is also a great dish to use up the fresh coriander you may have left over from a curry.


450g of Carrots, peeled and chopped into rings.

I x large onion (2 x normal), diced.

2 litres of vegetable stock including 2 veg stock cubes

Fresh Coriander to garnish.

1 x tbsp of Olive Oil


Heat Olive oil in a pan.  Add onions and soften on a low light for 10 minutes.

Add ground coriander and carrotts, stir and coat the carrots.

Boil kettle and make 2 litres of stock, I use a guide of 1 cube per litre, so use 2 cubes for this.

Add stock to carrotts and onions.

Simmer for 40 minutes or longer, stirring occasionally.

You cand give the food blender a whirl or leave chunky.

Add a handfull of chopped fresh Coriander, stir in and serve with hot toasted granary bread.


You can add a bit of fire to this with fresh chilli, add to the onions after a 5 mins. 1 Green Chilli should be enough, depending how got you like to go.

You can also add a half teaspoon of cumin for a spicy kick.

Veggie Variations

For me this great recipe is completed with cream, allthough milk can be used.  A small carton of single cream, added at the blending stage will be fine.


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