Carrot & coriander soup in a bowl with coriander garnish

Carrot & coriander soup

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(462 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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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!
15th Jun, 2017
Just tried this recipe, like many people here I can confirm it comes out tasting bland and watery. We rescued it by adding another 450g of grated carrots, a teaspoon of cumin, 2 minced garlic cloves and about the same in ginger puree, a tablespoon of regular paprika and a good amount of salt and pepper. Simmered it until the grated carrots were soft and blended it up again and it tastes quite alot better. Not sure why the recipe is on this site with a 5 star rating. If you follow the recipe you will have carrot and coriander water. Try this recipe: 1 tbsp vegetable oil, 1 onion chopped, 1 tsp ground coriander, 1 potato chopped, 900g carrots chopped, 1.2l vegetable or chicken stock, handful coriander (about ½ a supermarket packet), 1 tsp cumin powder, 1 clove minced garlic (or 1 tsp of garlic puree), 1 tsp of ginger puree, 1 tablespoon of regualr paprika (also helps the soup not look too green), Salt and pepper to taste, blend it up, done. 1 tsp of garlic powder (optional), 1 tsp of onion powder (optional),
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.
alicia23p'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?


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