Carrot & coriander soup

Carrot & coriander soup

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(350 ratings)

Prep: 15 mins Cook: 25 mins

Easy

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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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 1 tsp ground coriander
  • 1 potato, chopped
    Potato

    Potato

    po-tate-oh

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

  • 450g carrots, peeled and chopped
    Carrot

    Carrot

    ka-rot

    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)

Method

  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, questions and tips

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Janine417
18th Feb, 2018
2.55
I made this exactly with the ingredients and measurements stated in the recipe, but having read previous comments I added ginger, garlic and a little turmeric and cumin. I thought the consistency was beautiful - really velvety smooth. Not watery at all. But still found it a little bland even with the extras added. So 10/10 for texture, 3/10 for flavour. Might try sweet potato next time as other people have suggested.
chaletgirl
13th Feb, 2018
5.05
I made this exactly as per the recipe and it was perfect! I guess it comes down to how thick you like your soup, but this, for me, was just right.
BGidman
30th Jan, 2018
5.05
I don't understand the people criticising this soup. I made this exactly and it turned out perfect, admittedly I used quite a large potato baking potato sized. The second time I made this I add a ts of cumin, an extra ts of coriander, 2 Ts of cream, and lots of black pepper.
ChickeyH83
18th Jan, 2018
3.8
Very tasty. I also only used 1 litre of stock and slightly more potato. I also added some garlic, cumin and turmeric as has been suggested before. Clean bowls all round. Will definitely make again.
aindom1
3rd Jan, 2018
3.8
I used only 1 litre of stock and this gave a lovely textured soup, I also added ground pepper and nutmeg as suggested and it was a lovely, easy to make soup.
jennyt20
17th Nov, 2017
As previously suggested, I used a sweet potato, dried cumin and nutmeg, and I didn't have cream so I used a large knob of garlic and herb Philadelphia. I also used about 800g of carrots. The soup was perfect! Will definitely make again.
lshannan
13th Nov, 2017
5.05
Lovely recipe, just needs a little tweak to your own preference. I use a few more carrots, one more potato and a little more coriander, making it a little less watery. It is delicious and all my family and friends enjoy it. Very simple to make and costs very little. Well worth 5 stars!
Sorrels
10th Nov, 2017
5.05
Lovely soup I added more carrots, about 800g and my secret weapon, a couple of tsps of vecon vegetable stock from holland and Barrett. Delicious!
MarkyBeardmore
6th Nov, 2017
5.05
I followed Lynns advice. By doubling the amount of carrots, you get a better consistency. I also added a tablespoon of freshly grated ginger, turmeric, a teaspoon of nutmeg and some cream. You can also swap the normal potato out for a sweet potato. Really happy with this soup, best I've ever made.
Lynn F-R
18th Oct, 2017
I made this soup without it being too watery or bland (as mentioned by other reviews) by upping the number of carrots and adding a tablespoon of freshly grated ginger, turmeric, a teaspoon of nutmeg and some cream. My husband thought it was a Covent Garden Soup - which he loves. He was seriously impressed when I told him it was home made and there was enough left over for another few bowls!

Pages

cindy s
4th Mar, 2014
Could you please tell me how to make celery soup.
whats4t
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?
oldbarber44
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.
heatherpotter
26th Sep, 2014
5.05
I added 1/4 spoon of chilli powder and small amount of chilli flakes as my family like quite hot food, tasted delicious.