Total Time
45mins
Prep 15 mins
Cook 30 mins

In England my mother makes this every winter. This soup is healthy and delicious. I like to serve this for lunch with fresh bread.

Ingredients Nutrition

  • 1 lb carrot, peeled and chopped
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon coriander seed, crushed
  • 1 teaspoon ground cilantro
  • 3 cups vegetable stock
  • salt and pepper

Directions

  1. Heat oil in large pan, add onion, garlic and carrots.
  2. Cook gently for 10 minutes.
  3. Stir in crushed and ground cilantro and cook for 1 minute.
  4. Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
  5. Puree the soup in a blender or food processor, then return to the pan.
  6. Add salt and pepper and reheat gently before serving.
Most Helpful

4 5

This is a really simple to make and tasty soup. Ever since I first tasted carrot and corriander soup it has been one of my favourites. For ease I coarsly grated the carrots rather than chopping them, which menat that they also didn't need quite as long to be cooked. I also added some fresh corriander (cilantro) once the soup was done for some extra flavour. I'll probably increase the amount of garlic and ground corriander/corriander seeds a little next time as I felt it needed a little bit of something extra.