Carrot and Coriander Soup: Quick & Nutritious!

This soup is so simple and easy to make- a great winter warmer for a light supper, or when you simply want something quick, nutritious and healthy.

Carrots are packed with beta-carotene, which is a powerful antioxidant; and fresh coriander leaves are rich in iron, and help relieve digestive problems.


  • 1 tbsp oil/ghee
  • 1 onion, diced
  • 1 garlic clove, peeled and finely chopped
  • 1 tsp ground coriander
  • 1 potato, chopped
  • 450g carrots (3 large of 4 medium-sized carrots) peeled and chopped
  • 1.2litre vegetable or chicken stock
  • handful coriander (about ½ a supermarket packet)



  • Heat the oil in a large pan. Add the onion and garlic and fry them for 5 minutes or until softened.
  • Stir in the ground coriander and potato, then cook for 1 minute.
  • Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 minutes until the carrots are tender.
  • Tip into food processor with the coriander and blitz until smooth (you may need to do this in two batches). Alternatively, use a hand held blender.
  • Return the soup to the pan, season with salt and pepper, and reheat to serve.


Share this article with family and friends!EmailFacebookTwitterGoogle+PinterestLinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *