Carrot & coriander soup in a bowl with coriander garnish

Carrot & coriander soup

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(452 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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Kimberely Clark's picture
Kimberely Clark
15th Jan, 2019
5.05
Googled soup recipes and this one jumped out, read through the reviews and like most altered the recipe to taste. Used half a sweet potato and half a regular spud as well as 2 cloves of fresh garlic. I got dried coriander as well as fresh as I misread the ground coriander bit, can say it made no difference. I went with the 1200ml of stock although I may cut it down to a litre next time. My hand held blender did the job of a food processor and great tip from the video to cover with a tea towel to prevent splash back. Quick, cheap and very easy to make and alter. Love it.
Rachel Waugh's picture
Rachel Waugh
5th Jan, 2019
5.05
I'm not normally a soup lover but made this today and it was delicious! Followed the recipe except I only had 400g of carrots and not the 450g as stated. Also I only used ground coriander as had no fresh, so added about 1/2 a tsp more. It was perfect and I will be making again.
fkeates's picture
fkeates
16th Dec, 2018
1.05
Quite bland andi struggled to eat it without adding loads of salt. There's and alternative Prue leith recipe for this that's better, that is very flavoursome.
lrigby1
22nd Nov, 2018
5.05
This soup is beautiful. Tasty, silky and perfect for a cold day. I made some changes. I added 1 tsp ground cumin, 1tsp turmeric and increased the ground coriander to 2 tsps. I used a large potato and reduced the stock to 1 litre. It was perfect. Even my husband who hates carrots and turned his nose up at the thought of eating it, loved it and had two bowls.
Christine Allen's picture
Christine Allen
2nd Oct, 2018
5.05
I’ve just made this recipe and have been reading the comments whilst making it. I followed the recipe almost to the letter but used 650g of carrots and slightly less liquid ( Knorr chicken stock cube) I did not cover the pan at all and this helped the liquid to reduce more than if I had used a lid. After reading other comments I added a tsp of cumin a tsp of turmeric and the same of garlic salt. I like pepper so used quite a lot. It looks and tastes as good as any shop bought carrot and coriander soups so 5 stars. It’s going in the freezer today but I think I will add some double cream before serving.
BB06
10th Mar, 2018
5.05
This is my go to soup to make for its ease and how tasty it is. Often double or triple it to make large quantities for freezing and then defrost for lunches.
Jonnycw
6th Mar, 2018
5.05
Excellent easy to make soup. Made twice in a week we loved it so much.
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.

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