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Carrot and Coriander Soup

Course Lunch
Servings 3 people


  • 1 tbsp vegetable oil
  • 1 onion sliced
  • 450 g carrots sliced
  • 1 tsp ground coriander
  • 1 l vegetable stock
  • 1 bunch fresh coriander roughly chopped
  • 1 stick celery sliced


  1. Heat the oil in a large pan and add the onions, celery and the carrots. Cook for 3-4 minutes until starting to soften.
  2. Stir in the ground coriander and season well. Cook for 1 minute.
  3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
  4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.