Pic of Carrot and coriander soup

Carrot and coriander soup

Show ingredients

Soups & stews

Carrot and coriander soup

Serves 4 40 min
Sweet carrots combines beautifully with peppery coriander in this bright and easy-to-make soup. Add a generous pinch of nutmeg for a more warming spice. This is a good light lunch or supper with buttered toast, and a swirl of yoghurt or crème fraîche.

Ingredients

  • oil for frying, e.g. vegetable
  • 1 large onion, diced
  • 2 celery sticks, chopped into small pieces
  • 30g coriander (a large bunch)
  • 800g carrots, peeled and cut into chunks
  • 1 medium potato, peeled and diced
  • 1 litre veg stock
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 30 min

  • Step 1

    Heat 2 tablespoons of oil in a large, heavy-based pan. Add the onion and celery.

  • Step 2

    Fry for 10 minutes, stirring now and then to stop it catching. If it does start to catch, add a splash of water.

  • Step 3

    Meanwhile, roughly chop the coriander stalks off the leaves. Chop the stalks into small pieces and add to the onion and celery as soon as they're ready.

  • Step 4

    After 10 minutes, add the carrots, potato and stock. Season with salt and pepper. Bring up to a low boil, then simmer until the veg is tender, about 20 minutes.

  • Step 5

    Add the coriander leaves. Blitz in a processor or blender (in batches if needs be) until smooth. Reheat gently and check the seasoning to serve.

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