Total Time
40mins
Prep 10 mins
Cook 30 mins

The carrots and coriander really go well together in this recipe

Ingredients Nutrition

Directions

  1. Melt butter in large saucepan and saute carrots and celery for 2 minutes.
  2. Add coriander and cumin, fry for 3-4 minutes.
  3. Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes.
  4. Put through blender.
  5. Decorate with a little drop of cream (optional) and fresh coriander.

Reviews

(8)
Most Helpful

This was a really tasty soup. I added a big handful of fresh chopped coriander before blending the soup which gave it a delicious fresh taste.

dale! February 20, 2002

This soup has a wonderful Middle Eastern flavor to it. Instead of ground coriander I used a bunch of fresh coriander and sauteed it with the carrots and celery. Pureed the whole thing up with my immersion blender, and added a cup of cream at the end, heating just until ready.

Mirj January 21, 2002

I used celery leaves and thin celelery stalkes from the garden. I still had enought coriander green in the freezer!
I used this soup and added my leftovers (of new year eve) of Recipe #464692.
Come out really delicious!

awalde January 01, 2012

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