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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Mannag
28th Apr, 2016
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
11th Mar, 2016
1.05
Carrot flavoured water . Horrible and bland . I added a whole butternut squash , ginger , double cream and black pepper . That's better!
Davethetoon
21st Feb, 2016
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
6th Feb, 2016
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
18th Jan, 2016
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
5th Jan, 2016
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
23rd Nov, 2015
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
9th Nov, 2015
5.05
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
23rd Oct, 2015
3.05
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
11th Sep, 2015
5.05
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.

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