Carrot and coriander soup recipe

Carrot and coriander soup with toast slicesCarrot and coriander soup makes for a great light meal throughout spring and summer, but with the option of bulking it out with a potato or two in our recipe it can easily work well as a winter warmer in the chillier months of the year. We’ve also built in a couple of other variables into the recipe to give you a few things to work with to play around with the recipe depending on your taste.

The two notable options to vary are the light orange flavours that we’ve added with the addition of peeled and chopped clementines and the amount of coriander that you add to the soup. If you’re a traditionalist you might be inclined to leave the clementines out and stick with a moderate amount of fresh coriander, but if you want a more left field recipe go with the full amount of orange and coriander that we’ve got below.


You can also vary the consistency of the soup by adding more vegetable stock or taking out the bulk of the potato. If you’re looking for a thinner carrot and coriander soup, just add a bit more stock until you reach the consistency you like.

Recipe ingredients (serves 2):

• 10 carrots, peeled and chopped roughly
• 31g fresh coriander, chopped finely
• 1 small onion chopped finely
• 1 medium sized potato, peeled and chopped
• 2 clementines, peeled and chopped (you can use an orange as an alternative)
• 1 1/2 pints vegetable stock
• Salt and pepper to season well

Carrot and coriander soup recipe instructions:

1. It doesn’t get much easier than this recipe. Start by adding the carrot, potato and onion to the stock and bring to the boil.

2. Add a good amount of salt and pepper for seasoning and reduce the heat to summer for fifteen minutes or until the veg has softened. You can check this by jabbing a chunk of carrot with a sharp knife. If the knife goes in easily it’s good to go.

3. Scatter in the chopped clementine segments and simmer for a further 5 minutes.


4. Now it’s time for the coriander element of the equation. If you’re a big fan of the taste of coriander then add in full 31g, but if you want more of the sweet notes of the carrot and clementine to come through then you might want to half this. Our advice is to try the recipe with both options to decide which you prefer.

5. After simmering for a further three minutes all you need to do is blitz your coriander soup with a blender and serve with some tasty bread. Perfect for a spring weekend lunch.