Carrot & coriander soup in a bowl with coriander garnish

Carrot & coriander soup

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(494 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 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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Cooking on peat
13th Jun, 2020
Is that a metric potato or an imperial one? Seriously though, I have a bag of potatoes in front of me. The smallest is 80g and the largest 360g - a huge difference. It would help enormously (especially for novices) if an approximate weight or size could be specified.
Matthew J Crockett's picture
Matthew J Crockett
6th Jun, 2020
Great tasting nice corrainder kick I added some garlic for extra yum!
Sarah Chatten's picture
Sarah Chatten
1st Jun, 2020
I found this quite bland. Next time I'd add garlic and chilli to try to make it a bit more flavoursome!
21st May, 2020
This is the best soup I've ever made. I read all the comments beforehand + used 650g carrots + a large sweet potato with only 1ltre of veg stock. Then my additions were 2 crushed garlic + thumbsized ginger, 1 TSP cumin, turmeric, chilli powder + 2 TSP ground coriander with a handful of fresh coriander added just b4 I blitzed. I also added a dairy lea triangle because I never had any cream, a bit random ha ha but the outcome was delicious.
chelshayz's picture
15th Jun, 2020
Ooh sounds interesting. I had a soup maker for my birthday Thursday and I’m going to give this recipe a go. Thanks for sharing your tweaks.
15th May, 2020
Delicious recipe but I like mine spicy so I added 1 tbsp grated ginger, 2 chopped garlic cloves and a hot chilli in with the onions. I blended mine with a stick blender and these proportions come out perfect texture for me, plenty of body but not too thick! Needs quite a lot of seasoning still.
Angela Davidson's picture
Angela Davidson
1st Apr, 2020
Very versatile recipe. Add a bit of fresh ginger for zing and can even at a bit of cream for richness
20th Mar, 2020
Made this so many times; ideal aga recipe! Like most folk, I reduce the stock to 1L (depends on the size of the potato) and have also substituted a sweet potato in the past. It all works - a fail safe recipe.
24th Feb, 2020
This is amazing and really good for you, we make for our lunches in the week.
Che Guevaraa's picture
Che Guevaraa
14th Feb, 2020
I only added half a litre of stock because I like it thick. In fairness it was too thick and ended up more like a puree. That aside the flavours were epic and I would definitely make this again only with about twice the stock!


Grace Adams's picture
Grace Adams
20th Jun, 2020
Why are there so many different carrot and coriander recipes.
Nicki Jade's picture
Nicki Jade
15th May, 2020
Is it ok to use a hand blender instead of food processor?
lulu_grimes's picture
18th May, 2020
Hello, Yes that's fine - less washing up if you blend in the pan. Lulu
cindy s
4th Mar, 2014
Could you please tell me how to make celery soup.
Dolby Campbell's picture
Dolby Campbell
18th May, 2020
First time I made it, consistency was a bit thin. Now use 650g of carrots (weighed before peeling and cutting off ends) and it is perfect.
Chris Watkins's picture
Chris Watkins
26th Mar, 2020
Outstanding, tasty and cheap recipe!!! Just a small thing I do is add 1 tsp of paprika just after it has boiled - adds a bit deeper colour.
MusaGran's picture
11th Mar, 2018
Only altered a couple of ingredients, because of dietary problems, coconut oil instead of veg oil, a sweet potato (better for you) and a small amount of onion(unfortunately)! a good chicken stock cube, and a handful of parsley stalks, works wonders! use them in all my soups.... always guess the amount of liquid, can always add more! if needed... Absolutely no need for anything else, especially cream, how healthy is that? all in all a healthy nourishing velvety soup....
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?
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.
26th Sep, 2014
I added 1/4 spoon of chilli powder and small amount of chilli flakes as my family like quite hot food, tasted delicious.
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