Carrot and coriander soup
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Serves:     people
Notes from Anna

Quick, healthy and satisfying soup and a fantastic source of antioxidants micronutrients, vitamins A, C, K, B1, B6 and potassium.

This soup can be frozen for up to 3 months. Defrost fully and then re-heat over a gentle heat to serve.



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  1. Boil a kettle and make up the stock according to the packet instructions.
  2. Peel and chop the carrots. Peel and chop the onion. Peel and chop the potato. Wash and chop the fresh coriander.
  3. Heat the oil in a saucepan. Add the onion and a pinch of salt. Cook on a gentle heat for 5 minutes, stirring frequently to avoid the onion burning.
  4. Add the potato and ground coriander and cook for 1 minute.
  5. Add the carrots and stock. Bring to the boil.
  6. Turn down the heat, cover the pan with a lid and simmer for 20 minutes.
  7. Add the fresh coriander and blend the soup for a couple of minutes until smooth.

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