Carrot and coriander summer soup

Carrot and coriander summer soup

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About this recipe: This soup is incredibly simple to make and you only need a few ingredients. It's light and fresh, plus it freezes well too.


Serves: 6 

  • 1 tablespoon (15ml) of olive oil
  • 4 large carrots, peeled and roughly chopped
  • 1 large onion, roughly chopped
  • 3 2/3 cups (900ml) vegetable stock
  • 1 large bunch fresh coriander, roughly chopped
  • salt and pepper to taste

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Heat the oil in a large saucepan over medium heat.
  2. Saute the carrots and onion for a few minutes until the onion has softened a little.
  3. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
  4. Remove from heat and allow to cool slightly.
  5. Puree the soup until smooth, using a hand blender or food processor. Adjust seasoning. Reheat before serving if necessary. Serve with crusty bread.

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