Carrot & coriander soup

Carrot & coriander soup

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(330 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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lisabutcher35
10th Mar, 2012
5.05
I love this recipe. So simple and goes down well with all the family. I double the recipe and then freeze it for myself for lunch during the week. It's very healthy.
debbie260774
7th Mar, 2012
I make this every week we love it :)
everton68
6th Mar, 2012
cheap and easy to make. Changed poato to sweet potato delicious.
airbedane
29th Feb, 2012
5.05
Brilliant soup, have now made it several times. Some dried leaf coriander added early in the cooking instead of the fresh coriander at the end also works if you haven't got the latter to hand, but it is better with the fresh leaves. Another 'Tick VG with Gold Star' for the BBC Good Food Team for this one.
laura_mac18
26th Feb, 2012
5.05
Stuck to the recipe this time instead of just bunging as much in as I wanted and it turned out great. Really nice consistency.
joshstokes1
21st Feb, 2012
5.05
Really easy, tastes brilliant - super cheap to make (especially on a student budget!) I'm a bit of a fan of mixing some double cream in after it's been pureed.
alexm060887
18th Feb, 2012
4.05
Lovely soup, very easy to make!
Aleo
31st Jan, 2012
5.05
This was lovely though I did add double the amount of coriander. Quick, easy, cheap and tasty. What more could you want?
emilyjones33
29th Jan, 2012
Easy to make, low cal and v tasty. Make is for lunch a lot.
wolf52's picture
wolf52
29th Jan, 2012
5.05
Made this last night for today's lunch - its wonderful! Didn't use the whole 1.2 litres of stock, but added a litre and added a touch more when soup was blended and I could check its consistency. Very very tasty - quick and easy to make too!

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