Carrot | Coriander | Soup

Carrot and Coriander Soup

 Carrots are fantastic to use in puree soups and with coriander added for a distinct flavour. In this soup, I have used donkey carrots which are great and great value for money. I made this soup and blended some picked coriander leaves through the finished dish. The soup can be made with fresh vegetable stock, however, a stock cube is a good alternative.


  1. Spanish Onions x 1 Onion
  2. Garlic Cloves x 2 Cloves
  3. Donkey Carrots x 500g
  4. Potato x ½ 
  5. Vegetable Stock x 500 Ml
  6. Corriander Few Sprigs
  7. Salt x 1 Teaspoon
  8. Sugar x 1 Teaspoon

Method Of Making My Carrot And Coriander Soup

Preparing The Vegetables

  1. Peel the Spanish onion, cut it into half and chunky dice
  2. Peel the garlic cloves and crush them
  3. Prepare the carrots by first peeling them. Then cut the carrots in half and chunky chop them 
  4. Peel the potato and slice it into small pieces
  5. Prepare the vegetable stock: either fresh stock or a stock cube dissolved in water
  6. Pick the leaves from the coriander stalks

Cooking The Vegetables

  1. Heat the pan up on medium heat and add a little oil
  2. Once the pan is heated drop in the onions and stir for a few minutes. The onions will go translucent once softened
  3. Add the garlic and stir for a minute
  4. Add the carrots to the pan and keep the vegetables from sticking to the pan by storing them occasionally. 
  5. Once the carrots have had a few minutes drop in the potato and cook for 2 minutes
  6. Add the sugar and salt
  7. Pour in the vegetable stock, bring to a boil and simmer for 15 minutes

Finishing The soup

  1. The soup can be removed from the heat and blended to a smooth puree
  2. Pass the soup through a fine sieve to remove any pieces for a super smooth finish
  3. Blitz the coriander through the soup
  4. Add salt and pepper to your personal taste