Carrot and coriander soup
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Carrot and coriander is one of the classic soups and for good reason; it's hearty, healthy and very cheap to make. Our quick and easy recipe makes a perfect midweek meal to feed the family and is completely vegan too.
First published in 2020
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Ingredients
Metric
Imperial
- vegetable oil, for frying
- 1 onion, diced
- 2 sprigs of fresh thyme
- 2 garlic cloves, sliced
- 500g of carrots, peeled and sliced
- 1/2 tsp coriander seeds
- 1/2 bunch of coriander
- 600g of vegetable stock, or water
- 1 dash of white wine vinegar
- extra virgin olive oil
- salt
- pepper
SAVE RECIPE
Equipment
- Blender
Method
1
Add a dash of oil to a large pan and once hot, add the diced onion and garlic with a pinch of salt and the coriander seeds. Sweat down until soft but not coloured
2
Add the carrots with the thyme and sweat over a low heat for 10 minutes until the carrots are just starting to caramelise
3
Pour in the vegetable stock or water and add the coriander stalks (reserve the leaves for garnish). The liquid should be about 3cm above the vegetables. Leave to simmer for 45 minutes
4
Carefully pour the soup into a blender and blitz to a smooth soup. Taste and season with salt, pepper and a splash of vinegar
5
Garnish with a drizzle of extra virgin olive oil and chopped fresh coriander
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