Carrot and Coriander Soup

A classic soup that is easy to make. Fresh young carrots have the best flavour but it can be made and enjoyed all year round.
Course Soup
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 88kcal
Author Jacqueline Bellefontaine


  • 1 tbsp rapeseed or olive oil
  • 1 onion , chopped
  • 450 g carrots , cut into thick slices
  • 1 tsp ground coriander
  • 1.2 litres lvegetable or chicken stock
  • salt and freshly ground black pepper

To serve (optional)

  • cream or crème fraîche
  • chopped fresh coriander


  • Heat the oil in a large pan. Add the onion and cook for a few minutes until beginning to soften but not colour.
  • Add the carrots and continue to cook for about 5 minutes until starting to soften.
  • Stir in the ground coriander and season well. Cook stirring for 1 minute.
  • Add the vegetable stock and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the carrots are very tender.
  • Whizz with a hand blender or in a blender until smooth. Reheat if required then spoon into bowls. Add a swirl of cream or a dollop of crème fraîche if desired. Sprinkle with chopped fresh coriander and serve.


Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper and optional garnish.) 


Calories: 88kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Sodium: 79mg | Potassium: 400mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18795IU | Vitamin C: 9.5mg | Calcium: 43mg | Iron: 0.5mg