Carrot, Chilli and Coriander Soup

    1 hour

    A delicious soup. This fragrant soup combines carrots and potatoes with garlic, coriander and chilli.

    192 people made this

    Serves: 5 

    • 1 tablespoon olive oil
    • 1 clove garlic, crushed
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon chilli paste (such as Gourmet Garden)
    • 1 onion, chopped
    • 3 large carrots, peeled and sliced
    • 1 large potato, peeled and chopped
    • 2 (500g) containers vegetable stock

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat oil in a large stockpot over medium heat. Heat garlic, coriander and chilli paste. Sauté onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable stock.
    2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth. Top with more freshly chopped coriander leaves or a drizzle of cream.


    When puréeing soups, always do so when they are hot. This prevents the puréed soup from getting lumpy and guarantees an even consistency.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (113)


    Took shortcuts. I used a bag of fresh diced carrot and swede from Asda instead of all the carrots and potato (I keep these bags in the freezer until I need them). I also used a curry powder blend instead of the chili. You can speed up the process by microwaving the bag of veg before adding to the softened onion. I have trouble growing coriander so I always buy those small sealed bags of fresh coriander and keep them frozen until needed.  -  05 Aug 2008


    Very nice soup, DonoghueJ - Thanks for posting it. I'm not a big fan of strong cilantro (that's what we call "leaf coriander" over here), so I made this specifically for a guest that does. I was pleased, however, that the flavor was quite mild and blended quite well with the carrots and potato. I didn't have the chile paste you mentioned, so, to add a little Southwestern U.S. flair, I diced up a chipotle chile with a touch of adobo and it added just the right zing. I served it with a dollop of sour cream and a sprig of cilantro. My guest loved it, too!  -  26 Mar 2010


    Wow. I wasn't expecting this to be terribly exciting but I think it might even be my favourite soup ever! It was a hit among the people I cooked for too - highly recommended. I added a little extra chilli for a little extra bite though =D  -  02 Aug 2012

    Write a review

    Click on stars to rate
    See all 12 collections