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Spicy carrot and potato soup
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Spicy carrot and potato soup

A star rating of 4.6 out of 5.15 ratingsRate
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.


  • 1 tbsp oil
  • 1 onion, chopped
  • 2 large carrots, peeled and roughly chopped into chunks
  • 2 sticks celery, roughly chopped
  • 2 large baking size potatoes, peeled and chopped into chunks
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp hot chilli powder
  • 800ml veg stock (made up with 2 stock cubes)
  • pinch of salt and black pepper


  • STEP 1
    Heat the oil in a large saucepan or casserole pan.
  • STEP 2
    Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
  • STEP 3
    Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
  • STEP 4
    Pour in the vegetable stock.
  • STEP 5
    Bring up to the boil and then simmer for 20 minutes until the veg is tender.
  • STEP 6
    Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
  • STEP 7
    Taste and season as required with salt and pepper.
  • STEP 8
    Serve with crusty bread and a twist of black pepper.

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A star rating of 4.6 out of 5.15 ratings

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