Carrot and coriander soup


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





  • Blender


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
Add the carrots with the thyme and sweat over a low heat for 10 minutes until the carrots are just starting to caramelise
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
Carefully pour the soup into a blender and blitz to a smooth soup. Taste and season with salt, pepper and a splash of vinegar
Garnish with a drizzle of extra virgin olive oil and chopped fresh coriander
First published in 2020

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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