Carrot & coriander soup

I don’t make soup often but have tried a few different ones in the past. I’ve made butternut squash soup a few times and last year had a go at making potato & leek soup and broccoli & stilton soup, both of which were successful.

I had leftover fresh coriander in the fridge after making Mexican guacamole and a glut of carrots that needed using up. So, I looked up recipes for carrot & coriander soup on the internet. Then selected this BBC Food recipe, as I had all the ingredients needed.

I got myself a new stick blender for making this soup, as I just used a food processor in the past and it didn’t always produce a good smooth result. The stick blender is fab – it’s so easy to make soup smooth now! I recommend owning one if you don’t already.

This soup is full of flavour and very satisfying, considering it has so few ingredients. My freshly made bread topped with sesame seeds complemented the soup perfectly. Leigh said that this was an “utter delight to eat!” It made such a lovely and warming meal for a Winter’s day. I will definitely be making this one again! I also came across carrot, orange and ginger soup recipes whilst searching for this one. I fancy trying this combo next time.



1 tbsp vegetable oil
1 onion, sliced
450g / 1lb carrots, sliced
1 tsp ground coriander
1.2 litres / 2 pints vegetable stock
Bunch of fresh coriander, roughly chopped
Salt and freshly ground black pepper



  1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
  2. Stir in the ground coriander and season well. Cook for 1 minute.
  3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
  4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.