Carrot and coriander summer soup

    20 mins

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

    111 people made this

    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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    Reviews in English (123)


    I made this for lunch and my kids ate it fine. I enjoyed it as well but next time I would either add more carrots or use less water to make it a bit thicker. Maybe add some squash. As well maybe play with some spices, I do like the fact that it doesn't call for salt. Overall it was fast and easy and I will probably make it again.  -  05 Jan 2005  (Review from Allrecipes US | Canada)


    I used chicken stock in this recipe as I didn't have any vegatable stock. It was absolutely delicious! :D  -  22 Jan 2012  (Review from Allrecipes UK | Ireland)


    Made this yesterday, it's a very delicious soup! I added a few more carrots, a full onion and some celery. It was lovely and thick and very very filling!  -  10 Nov 2012  (Review from Allrecipes UK | Ireland)