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Carrot and Coriander Soup

Carrot and coriander soup is a sweet, buttery diversion from the usual vegetable soup.  Easy to make, it is an ideal soup to try with children who might not normally be huge fans of carrots.  By adding a couple of cloves of garlic, as we do in this recipe, your taste buds will enjoy the double sensation of sweet and sassy, with the mellow flavours of coriander trailing after.  For those of you who are not garlic-mad or trying to win over younger fussier eaters, you can ease up on the garlic and go heavier with the cream at the end!

Carrot and Coriander Soup.JPG


  • 500g carrots, peeled and cut into large chunks

  • 1 potato, peeled and chopped

  • 1 teaspoon of ground coriander

  • 2 cloves garlic, chopped (less if you prefer a milder taste)

  • 1 onion, chopped

  • 2 tablespoons chopped fresh coriander

  • 1100ml veggie stock

  • fresh single cream (optional)


  • Soften garlic, onion and potato in a sauce pan, adding ground coriander and a bit of salt and pepper.

  • Add stock and carrots, bring to the boil.

  • Simmer for approx 20 minutes until carrots and potato are cooked.

  • Add fresh coriander to the mixture and blend all with a food processor and place back onto the hob until hot.

  • Add a dollop of fresh cream and a sprig of coriander to garnish if desired.

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