Carrot and coriander soup

45 minutes


  • 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


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