Carrot & coriander soup in a bowl with coriander garnish

Carrot & coriander soup

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(455 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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30th Jan, 2018
I don't understand the people criticising this soup. I made this exactly and it turned out perfect, admittedly I used quite a large potato baking potato sized. The second time I made this I add a ts of cumin, an extra ts of coriander, 2 Ts of cream, and lots of black pepper.
18th Jan, 2018
Very tasty. I also only used 1 litre of stock and slightly more potato. I also added some garlic, cumin and turmeric as has been suggested before. Clean bowls all round. Will definitely make again.
3rd Jan, 2018
I used only 1 litre of stock and this gave a lovely textured soup, I also added ground pepper and nutmeg as suggested and it was a lovely, easy to make soup.
17th Nov, 2017
As previously suggested, I used a sweet potato, dried cumin and nutmeg, and I didn't have cream so I used a large knob of garlic and herb Philadelphia. I also used about 800g of carrots. The soup was perfect! Will definitely make again.
13th Nov, 2017
Lovely recipe, just needs a little tweak to your own preference. I use a few more carrots, one more potato and a little more coriander, making it a little less watery. It is delicious and all my family and friends enjoy it. Very simple to make and costs very little. Well worth 5 stars!
10th Nov, 2017
Lovely soup I added more carrots, about 800g and my secret weapon, a couple of tsps of vecon vegetable stock from holland and Barrett. Delicious!
6th Nov, 2017
I followed Lynns advice. By doubling the amount of carrots, you get a better consistency. I also added a tablespoon of freshly grated ginger, turmeric, a teaspoon of nutmeg and some cream. You can also swap the normal potato out for a sweet potato. Really happy with this soup, best I've ever made.
Lynn F-R's picture
Lynn F-R
18th Oct, 2017
I made this soup without it being too watery or bland (as mentioned by other reviews) by upping the number of carrots and adding a tablespoon of freshly grated ginger, turmeric, a teaspoon of nutmeg and some cream. My husband thought it was a Covent Garden Soup - which he loves. He was seriously impressed when I told him it was home made and there was enough left over for another few bowls!
6th Nov, 2017
This is great advice. I swapped out the normal potato for a sweet potato. This is the best soup I've ever made.
11th Oct, 2017
Delicious. We usually use a sweet potato instead of a regular potato, it's really good!


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