Total Time
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


  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.