Back

Carrot & Coriander Soup

Traditional soup

Serves

4

Prep time

20 minutes

Cook time

40 minutes

A lovely autumnal dish, carrot and coriander soup is perfect for a rainy day. 

Ingredients

700g

carrots, peeled and roughly chopped

1

brown onion, diced 

1

celery stick, roughly chopped

3

garlic cloves, crushed 

1 thumb sized piece

ginger, peeled and grated 

1.5 tsps 

coriander
seeds 

2 tsps 

dried mixed herbs

coriander stalks and
leaves, chopped, handful

800ml

vegetable stock

2 tbsps

vegetable oil

salt and pepper, to taste

Method

1. Heat the vegetable oil in a large pan over a medium heat, then fry the onions and carrots. Cook until the onions are soft and the carrots are beginning to brown.

2. Next, add the garlic, ginger and celery, and cook for 2 minutes stirring constantly.

3. Add the coriander seeds and mixed herbs, and cook for 2 further minutes.

4. Now, add the stock and fresh coriander, raises to a simmer and cook for 30 minutes.

5. Remove from the heat and blend to an even consistency. Season to taste, and serve.

Chef’s tips

Add a little creme fraîche and fresh coriander at the end to boost the flavour!

Back
Help Provide Meals & Cooking Classes this Winter

Help our Community Cookery School team provide 5,000 additional meals and cookery classes in warm hubs this winter!