Carrot & coriander soup in a bowl with coriander garnish

Carrot & coriander soup

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(415 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 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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mialani
21st Feb, 2018
5.05
I've made this soup several times, lovely consistency and taste, I normally add some chilli flakes to make it a little spicy.
Janine417
18th Feb, 2018
3.05
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
4.05
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
4.05
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.

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