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Carrot soup with chilli coriander pesto served in bowls with crusty bread

Carrot soup with chilli coriander pesto

A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A dollop of chilli coriander pesto gives the soup an added kick

  • Freezable (Soup only)
  • Healthy
  • Vegetarian
Nutrition: Per serving (6)
low inkcal258


  • 5 tbsp olive oil
  • 2 onions , finely chopped
  • 3 large garlic cloves , crushed
  • thumb-sized piece ginger , grated
  • 4 tbsp mild curry powder
  • 900g carrots , sliced
  • 1.7l hot vegetable stock
  • large bunch coriander , chopped
  • 30g pine nuts , toasted
  • 1 small red chilli , deseeded and finely chopped
  • 40g parmesan or vegetarian alternative, finely grated
  • 1 lemon , zested
  • crème fraîche and crusty bread, to serve (optional)


  • STEP 1

    Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.

  • STEP 2

    Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.

  • STEP 3

    Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it’s too thick, loosen with 1 tbsp water.

  • STEP 4

    Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.

Recipe from Good Food magazine, April 2019

Goes well with


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A star rating of 4.7 out of 5.6 ratings

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