Carrot & coriander soup

Carrot & coriander soup

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(322 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4

Everyone loves this super healthy soup, perfect for an easy supper

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal115
  • fat4g
  • saturates1g
  • carbs19g
  • sugars12g
  • fibre5g
  • protein3g
  • salt0.46g
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  • 1 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground coriander
  • 1 potato, chopped



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 450g carrots, peeled and chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1.2l vegetable or chicken stock
  • handful coriander (about ½ a supermarket packet)


  1. Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.

  2. Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

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Comments (375)

fayemarissa's picture

Really enjoyed this!

lkrc87's picture

I used some leftover roasted sweet potato instead of potato and added some diced celery with the onion for a bit of extra flavour, I cooked it in a pressure cooker and like other people used less coriander and less liquid. It turned out lovely.

aliciapearce23's picture

Like many other reviews state, I would recommend with going with around 0.8l of stock. I used 1l and found it too much. Other than that, a nice, cheap and simple soup

Mannag's picture

I've just made a carrot and coriander soup using half the liquid specified here and in other similar recipes, ie 2 onions 1lb of carrots and just 1 pint of chicken stock, flavoured with salt, pepper, good shake of cumin, ditto of turmeric and 2 tsp of coriander spice (not leaf). it made a good thick but not overly so, soup. I often find soup recipes specify too much liquid for my taste, and have taken to adding half and seeing how it goes - maybe this is because they are serving it as a starter rather than a meal in its self and don't want it to be too filling. However this doesn't explain away the blandness that too much liquid results in.
PS sorry about the imperial measurements maybe 450 gr of carrots and just over 1/2 litre of liquid?

lollypop74's picture

Carrot flavoured water . Horrible and bland . I added a whole butternut squash , ginger , double cream and black pepper . That's better!

Davethetoon's picture

I made this soup a couple of weeks ago and made a lot more than I thought it would make so froze it in take away pots which is perfect I now take one out when needed going to make it again this week
As a twist you can add double cream if you want to change it slightly but put a little less stock in or it will be too watery

Jsa's picture

Made this soup tonight it was really easy to make and it tastes amazing and is really heathly and light will be differantely making it again saved the recipe so thank you to bbcgood food keep up the good work .

lulabell102's picture

First time making this soup... Definitely suggests to use too much coriander, however i noticed before adding it all that it was turning far to green so only added about half the recommended amount! perhaps a wee bit too watery, next time I would reduce the stock to only 1L... All in all though its a lovely soup and extremely easy to make so would recommend!!

Dutch Marco's picture

Based on all comments i used 2 medium potatoes and 900ml vegi stock which gives the right consistency when blended. I also chopped the onion with the stalks of the coriander, 2 cloves of garlic and a mild red chili without seeds and fried this lightly as a paste before adding the carrots, potatoes and stock. Used a small hand-full of the coriander leaves and a spoon of creme fraiche to finish. It was delish.

e11ieg's picture

WAYYYY too much stock in this! We blended it up and it was too watery. So we added two tins of tomatoes and a bit of salt and pepper. Even then it was still watery... But edible.
We also used garlic with the onion, and added creme fraiche, as well as a bit of worcester sauce.

Katie-R's picture

Just made this for my lunch and I absolutely loved it. Definitely one of the best soups I have ever eaten!
Will definitely be making more soon.
I only added a tsp of coriander herbs and also used a veg stock. I also was unsure of what amount of water to use so just used a mug full and it came out just the right texture. Hope I can repeat next time !

PaulineG11's picture

This was OK but if making it again would use much less stock. I used far more carrot than the recipe suggested but still ended up with a much too watery soup. Also significantly reduced the suggested amount of coriander, following advice from on here!

wizzbang82's picture

This recipe works perfectly just the way it is. I used half of one of the smaller bunches of coriander available in the supermarket. I can only imagine others have used a large bunch without realising. I found it a little more tricky to blend it with a hand blender, as I don't have a food processor. But I will be making this regularly.

lindyjm's picture

The soup was simple to make, using a hand held blender. However, the addition of fresh coriander was so overpowering and stank out the whole house. Disappointing result even after adding extra black pepper but will try again soon without fresh coriander and using freshly ground coriander seeds instead of powder. Have made carrot and coriander soup successfully in the past but, annoyingly, have misplaced recipes. Soup I made last night is still edible but "Coriander Soup" would be a better name for it!

ajmw2's picture

Quick and easy recipe. I used ½ a supermarket packet of fresh coriander but I found this was too much and did overpowered my soup...

louloup75's picture

Just made this really quick and easy soup. I used a veggie oxo for the stock and added 1/2 teaspoon of salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon of ground chilli powder.
A great,quick, low-cal soup that I will make again.

thejollyjojo's picture

First time making anything from scratch! I figured I would start with something easy and it was absolutely delightful! Added a tsp of Paprika to give it a little bit of a kick. Will be making this again.

womansworld's picture

Made this soup yesterday and was disappointed. It was extremely and I mean extremely bland. I ended up putting LOADS of salt and pepper and finally lemon juice in it to get some flavour into it. I won't making it again.

I have made this soup previously to a different recipe and it was delicous. Unfortunately I misplaced the recipe, hence me making this version.

Teab1scuit's picture

This is delicious! I used about 650g of carrots as they needed using and used 1.5l of stock, which resulted in a nice texture. I way over did the corriander (which also needed using up) but that suited me fine as I love the stuff. Yum yum yum.

Jsa's picture

Just made carrot and coriander soup with a slight change used one calorie spray to cut the calories .I have just had a bowl of it for my lunch and it was delicious will be making it again it was really easy to do .


Questions (1)

cindy s's picture

Could you please tell me how to make celery soup.

Tips (4)

whats4t's picture

please readers, if you find your soup too watery , simply add another chopped potato and boil hard to reduce and thicken, this way the flavour won`t be compromised. To the reader who added two tins of tomatoes! This was surely adding more liquid?

oldbarber44's picture

Always make sure what you put in your liquidiser or food processor has cooled down or you will not do the bearings or seals any good it will shorten the life of both.

Eat and be happy's picture

Lovely simple recipe, next time I would add an extra small potato as a little thin for my liking, but lovely nonetheless.

heatherpotter's picture

I added 1/4 spoon of chilli powder and small amount of chilli flakes as my family like quite hot food, tasted delicious.