Carrot and Coriander soup
Member recipe

Carrot and Coriander soup

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

one of my own creations, it is traditional but has a cinamony tang!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 700g of carrots finely diced
  • 2 small onions finely diced
  • 50g of butter
  • 1/2 tsp of cinamon
  • 2 tsp of crushed coriander seeds
  • 1.1 litres of vegetable stock
  • Salt and Pepper


    1. Heat the butter in the pan until it is frothing, then add the finely diced carrot and onion. Fry until soft, however continue to stir so they do not burn.
    2. Add the cinamon and seasoning (to taste) then stir well. Leave for a minute without stiring then add the stock. (Be careful the stock may spit as you pore it in.)
    3. Let the soup simmer for around 20 minutes or until the vegetables are tender. Then add the coriander.
    4. Either using a food mixer or a hand blender purée the soup, then return to the heat for five minutes before serving

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.