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


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  • 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


  1. Heat the oil in a large pan and add the onions 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 with salt and freshly ground pepper to taste.

Printable Recipe Card

About Carrot & Coriander Soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian

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