Carrot & coriander soup

Carrot & coriander soup

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(343 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 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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10th Mar, 2017
Super simple to make but really lacking in flavour even when I added Garlic, black pepper and a little cream. I would use less stock next time and maybe add some Cumin. However a great recipe to use up the veggies that you may already have in the cupboard!
22nd Feb, 2017
I Love coriander! Great combination and very easy to make . Took me 3 min to chop all veges using kitchen combine . Also used a bit of yogurt to serve with
Saize's picture
5th Jan, 2017
Great soup. Loved by all. So easy to make.
25th Oct, 2016
Really enjoyed this!
lkrc87's picture
26th Jun, 2016
I used some leftover roasted sweet potato instead of potato and added some diced celery with the onion for a bit of extra flavour, I cooked it in a pressure cooker and like other people used less coriander and less liquid. It turned out lovely.
aliciapearce23's picture
10th May, 2016
Like many other reviews state, I would recommend with going with around 0.8l of stock. I used 1l and found it too much. Other than that, a nice, cheap and simple soup
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?
11th Mar, 2016
Carrot flavoured water . Horrible and bland . I added a whole butternut squash , ginger , double cream and black pepper . That's better!
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
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 .


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