Carrot & Coriander Soup

Carrot & Coriander Soup Recipe

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Karla Coon


I first enjoyed this soup at The Plume of Feathers Pub in Old Harlow, England. It's amazing how so few ingredients result in a rich, very healthy soup!

★★★★★ 1 vote
30 Min
30 Min


1 Tbsp
canola oil
1/2 medium
onion, chopped
1 lb
carrots, sliced
1 tsp
ground coriander
2 c
vegetable stock ( i use 1 knorr vegetable bouillion cube dissolved in 2 cups boiling water)
1 bunch
fresh coriander (cilantro), roughly chopped
salt and pepper to taste
croutons for topping, if desired

How to Make Carrot & Coriander Soup


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

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About Carrot & Coriander Soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian