Carrot and coriander spicy soup

    50 min

    Simple and easy, tasty cheap to make soup that's perfect for a winter or spring lunch or light supper.


    London, England, UK
    164 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 large onions, diced
    • 500g carrots, peeled and chopped
    • 2 cloves garlic, minced
    • 1 big red chilli, finely chopped
    • 1 teaspoon chilli flakes
    • 1 (400g) tin plum tomatoes
    • 500ml vegetable stock
    • 1 bunch chopped fresh coriander (or 1 teaspoon dried)
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon sugar or sweetener, such as Splenda®
    • 1 tablespoon HP sauce
    • 1 tablespoon Worcestershire sauce
    • salt and black pepper

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat olive oil in large pan and cook the onions, carrots, garlic and chilli until tender about 5 minutes
    2. Mix in the tin of tomatoes, vegetable stock, 1/2 the coriander, balsamic vinegar, sugar, HP and Worcestershire sauce. Season with salt and pepper.
    3. Bring to a boil then reduce heat to low, and simmer 30 minutes.
    4. Then take off heat and cool then blend until smooth. Reheat continue cooking until heated through.
    5. Remove soup from heat, and try and drizzle or place a dollop natural yoghurt. Chop the remaining coriander, and mix into the soup before serving.


    'Appy daze simple easy

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (8)


    so easy and so good  -  21 Jan 2013


    This soup was an absolute hit! Quick, very easy & absolutely delish! Loved the spicy touch. I didn't add the fresh chilli though. The chilli flakes were sufficient. It looked really pretty with the dollop of creme fraiche and a few fresh coriander leaves. I will certainly make this soup again.  -  14 Jan 2015


    This recipe is incredible! I made a double batch and am glad I did - the soup was delicious and very easy to make. Will be doing this again very soon!  -  24 Oct 2014