Carrot and courgette soup

    50 min

    This is my recipe for this yummy vegetable soup with carrots and courgettes. The soup is not meant to be completely smooth.


    Buckinghamshire, England, UK
    355 people made this

    Serves: 4 

    • 50g (2 oz) butter
    • 225g (1/2 lb) carrots, peeled and sliced
    • 225g (1/2 lb) courgettes, trimmed and sliced
    • 600ml (1 pt) stock
    • 1 bay leaf
    • 1 tablespoon tomato puree
    • 1 1/2 tablespoons sugar
    • 1 teaspoon fresh coriander
    • salt and pepper to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Melt the butter in a saucepan. Add the carrots and courgettes, cover and cook on low heat for 10 minutes until the vegetables begin to soften.
    2. Add the stock, bay leaf, tomato puree, sugar and coriander to the saucepan. Simmer for 30 minutes.
    3. Remove the bay leaf, and puree the soup in a blender or with a handheld mixer. Season as needed with salt and pepper.

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    Reviews in English (12)


    this is really tasty I didnt add coriander or the sugar but I did add an onion and some garlic salt - delicious!  -  02 Aug 2013


    Followed recipe but only had dried coriander - did not seem to upset the flavour. It froze very well and will become a family favourite.  -  17 Mar 2014


    The only problem with this soup is you really should make double as it is delicious ,especially with freshly baked bread. I added less sugar other wise followed the recipe to the t. Certainly will have to make more and some for the freezer too. Thank you.  -  14 Sep 2013