Carrot and fresh coriander soup

    25 min

    This carrot and coriander soup is incredibly simple to make and you only need a few ingredients. It's light and fresh, plus it freezes really well too.

    1606 people made this

    Serves: 6 

    • 1 tablespoon of olive oil
    • 4 large carrots, peeled and roughly chopped
    • 1/2 large onion, roughly chopped
    • 900ml (1 1/2 pints) vegetable stock
    • large bunch fresh coriander, roughly chopped

    Prep:5min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:25min 

    1. Heat the oil in a large saucepan over medium heat.
    2. Saute the carrots and onion for a few minutes until the onion has softened a little.
    3. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
    4. Remove from heat and allow to cool slightly.
    5. Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary. Serve with crusty bread.


    Carrot and fresh coriander soup
    Carrot and fresh coriander soup

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    Reviews in English (123)


    I used chicken stock in this recipe as I didn't have any vegatable stock. It was absolutely delicious! :D  -  22 Jan 2012


    Made this yesterday, it's a very delicious soup! I added a few more carrots, a full onion and some celery. It was lovely and thick and very very filling!  -  10 Nov 2012


    Used different ingredients. I didn't have any fresh coriander so I used dried coriander leaves instead. Still tasted very good. I also cooked the soup for another 5 mins. before pureeing because the carrots weren't soft enough  -  05 Nov 2010