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4.7 from 21 votes

Carrot & Fresh Coriander Soup

Carrot & Fresh Coriander Soup is packed full of nutrients and is delicious served with crusty bread!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Course: Appetizer , Lunch
Cuisine: British

Ingredients

  • 1 tablespoon rapeseed oil
  • 20 g butter
  • 2 onions, brown preferably medium size, chopped
  • 2 celery stalks chopped
  • 3 - 5 garlic cloves (large) crushed
  • 600 g carrots peeled and sliced
  • 900 ml chicken or vegetable stock
  • 25 g fresh coriander roughly chopped, including stems leaving some for garnish
  • Freshly ground salt and pepper
Garnish (optional)
  • 6 tems fresh coriander (taken from the main bunch)
  • 6 teaspoons Mixed Seeds

Instructions

    Cup of Yum
  1. Heat the oil and butter over a medium heat in a large saucepan.
  2. Then add the chopped onions, celery and garlic and sweat under a lid until softened (stirring occasionally). Takes about 10 minutes.
  3. Add the carrots, stock and seasoning.
  4. Replace lid and bring to the boil, then reduce to a simmer for 10 minutes (or until carrots are tender)..
  5. Stir in the coriander.
  6. Blend the soup (I use a stick blender). Or allow to cool a little and use a table top blender.
  7. Adjust the seasoning if necessary and re-heat gently (do not boil).
  8. Garnish with coriander leaves and mixed seeds and serve with crusty bread.

Notes

  • To ring the changes you could roast all the vegetables (in chunks of equal size) until tender and then skip to where you add the stock, for a sweeter flavour. You'd leave the garlic cloves in their skins and then squeeze after cooling slightly.