Carrot & coriander soup in a bowl with coriander garnish

Carrot & coriander soup

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(421 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 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened. 

  2. Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.

  3. Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.

  4. Cover and cook for 20 mins until the carrots are tender.

  5. Tip into a food processor with a handful of 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, questions and tips

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daniellehodge100's picture
12th Sep, 2019
Absolutely delicious recipe (although I only used 500ml of stock)! Very tasty, thick and so easy! Definitely will do it regularly
4th Feb, 2019
Made this soup many times, never fails. As other users have commented, I only used 1L of stock as I like my soup a little thicker.
Malcolm Wood's picture
Malcolm Wood
23rd Jan, 2019
Made this soup 3/4 times and never have used anywhere near the 1/2l of stock.Just made it to the consistency with 300mg of stock.I find it hard to envisage what it would be like with the rec 1/2l.However it is a nice sound easy to make.
Kimberely Clark's picture
Kimberely Clark
15th Jan, 2019
Googled soup recipes and this one jumped out, read through the reviews and like most altered the recipe to taste. Used half a sweet potato and half a regular spud as well as 2 cloves of fresh garlic. I got dried coriander as well as fresh as I misread the ground coriander bit, can say it made no difference. I went with the 1200ml of stock although I may cut it down to a litre next time. My hand held blender did the job of a food processor and great tip from the video to cover with a tea towel to prevent splash back. Quick, cheap and very easy to make and alter. Love it.
Rachel Waugh's picture
Rachel Waugh
5th Jan, 2019
I'm not normally a soup lover but made this today and it was delicious! Followed the recipe except I only had 400g of carrots and not the 450g as stated. Also I only used ground coriander as had no fresh, so added about 1/2 a tsp more. It was perfect and I will be making again.
fkeates's picture
16th Dec, 2018
Quite bland andi struggled to eat it without adding loads of salt. There's and alternative Prue leith recipe for this that's better, that is very flavoursome.
22nd Nov, 2018
This soup is beautiful. Tasty, silky and perfect for a cold day. I made some changes. I added 1 tsp ground cumin, 1tsp turmeric and increased the ground coriander to 2 tsps. I used a large potato and reduced the stock to 1 litre. It was perfect. Even my husband who hates carrots and turned his nose up at the thought of eating it, loved it and had two bowls.
Christine Allen's picture
Christine Allen
2nd Oct, 2018
I’ve just made this recipe and have been reading the comments whilst making it. I followed the recipe almost to the letter but used 650g of carrots and slightly less liquid ( Knorr chicken stock cube) I did not cover the pan at all and this helped the liquid to reduce more than if I had used a lid. After reading other comments I added a tsp of cumin a tsp of turmeric and the same of garlic salt. I like pepper so used quite a lot. It looks and tastes as good as any shop bought carrot and coriander soups so 5 stars. It’s going in the freezer today but I think I will add some double cream before serving.
10th Mar, 2018
This is my go to soup to make for its ease and how tasty it is. Often double or triple it to make large quantities for freezing and then defrost for lunches.
6th Mar, 2018
Excellent easy to make soup. Made twice in a week we loved it so much.


cindy s
4th Mar, 2014
Could you please tell me how to make celery soup.
MusaGran's picture
11th Mar, 2018
Only altered a couple of ingredients, because of dietary problems, coconut oil instead of veg oil, a sweet potato (better for you) and a small amount of onion(unfortunately)! a good chicken stock cube, and a handful of parsley stalks, works wonders! use them in all my soups.... always guess the amount of liquid, can always add more! if needed... Absolutely no need for anything else, especially cream, how healthy is that? all in all a healthy nourishing velvety soup....
18th Aug, 2016
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?
23rd Jun, 2016
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
2nd Jan, 2016
Lovely simple recipe, next time I would add an extra small potato as a little thin for my liking, but lovely nonetheless.
26th Sep, 2014
I added 1/4 spoon of chilli powder and small amount of chilli flakes as my family like quite hot food, tasted delicious.
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