Recipe: Carrot and Coriander Soup

Rating: 4.7 stars based on 984 reviews


1 tbsp vegetable oil

1 onion, sliced

1 smallish potato, peeled and diced

450g/1lb carrots, sliced

1 tsp ground coriander

1.2 litresl/2 pints vegetable or chicken stock

large bunch fresh coriander, roughly chopped

salt and freshly ground black pepper


Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.

Add the potato and stir in the ground coriander and season well. Cook for 1 minute.

Add the stock and bring to the boil. Simmer until the vegetables are tender.

Add half of the fresh coriander and whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the rest of the fresh coriander and serve.


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