Best carrot and coriander soup

    35 min

    Very easy and delicious soup that infuses earthy carrots, fresh coriander and crushed coriander seeds. Potato is added to balance the flavour and consistency. Great served with cheese toasties.

    County Carlow, Ireland
    21 people made this

    Serves: 4 

    • 1 tablespoon oil for frying
    • 1 small onion, chopped
    • 4 medium carrots, roughly chopped
    • 5 baby potatoes, peeled and cubed
    • 2 bay leaves
    • 10 coriander seeds, crushed
    • 2 teaspoons vegan bouillon powder
    • 1 teaspoon mixed herbs
    • salt and pepper, to taste
    • 1 handful fresh coriander

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Lightly fry the chopped onion in a saucepan on a medium heat until soft.
    2. Add carrots, potatoes, bay leaves, coriander seeds to the onion and add about 1 litre of boiling water.
    3. Simmer partially covered for about 20 minutes or until carrots are tender. Add bouillon dissolved in a cupful of boiling water, then add mixed herbs, salt and pepper to taste.
    4. When the soup has cooled slightly, blend in food processor with freshly chopped coriander.
    5. Reheat and enjoy.


    Soup can be garnished with cream cheese and paprika. Toasties made with brown bread, tomato puree, cheese and black olives seasoned with mixed herbs.

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    Reviews in English (1)


    As with most soups, this tasted even better the next day.  -  16 Apr 2015