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Carrot and corriander soup


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There’s nothing more warming and hearty than a bowl of soup. This Carrot and Corriander soup takes little time to prepare and tastes delicious, perfect for a family meal with a warm crusty roll.


  • 700g carrots
  • 1 onion
  • Oil
  • 1 chopped Maris Piper potato
  • 2 tsp ground coriander
  • 1 cube Vegetable stock
  • Fresh chopped coriander


  1. Chop carrots into even-sized thick slices discarding the tips and stalk ends.
  2. Fry a chopped onion in a little oil until soft.
  3. Add a peeled and chopped Maris Piper potato and 2 tsp ground coriander. Cook for a further 2 minutes.
  4. Add the carrots and 1450ml of vegetable stock. Cover and cook on a gentle simmer for 15-20 minutes.
  5. Add a handful of fresh chopped coriander and blitz in a blender, leaving texture in the soup. Season with cracked black pepper and serve with crusty bread.




About Zena Grantham

About Zena Grantham

Zena is a baking fanatic spending most of her free time dreaming up her next tasty recipe. She has been known to accidentally make people fall off their diet or healthy eating wagon with chocolate cakes!

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