Carrot & Coriander Soup


The winter season has finally caught up with me and I now have a cold! So to combat it I made some carrot and coriander soup with a peppery bite to clear the sinuses. I had some sweet potato going spare so I added that too and I really think it gave the soup a little sweetness. I made a big panful, but like some of the other recipes here you can increase or decrease them as you see fit. With this soup I will say that you do have to season frequently and at the end have a good taste to see if it needs more. I also add more ground coriander towards the end if I don’t think it has enough of a kick.

1kg Carrots
2 Medium-sized sweet potatoes (optional)
1 Big white onion
2 Cloves of garlic
3tsp+ of ground coriander (the extra for roasting and last minute sprinkling)
3 pints of vegetable stock (or chicken stock if you have it)
Lots of sea salt and cracked black pepper
2 Good glugs of extra virgin olive oil (one for the carrots and one for the onion and garlic)

All you need is a big pan if you are making a lot and a stick blender. If you don’t have a stick blender you can use a a regular blender, just let the soup cool before you blitz it OR failing that you could give it a good mash and have chunky soup!


First of all preheat the oven to 215 degrees Celsius (fan assisted). Cut the carrots into batons and slice the sweet potato thickly. Arrange on a baking tray and sprinkle liberally with salt, pepper and ground coriander. Cover with the first good glug of oil and put in the oven for 30mins.

Whilst they are roasting, peel and chop the onion. Add to a big pan with a little olive oil on a medium heat to soften. Crush the garlic and add to the pan. Cook until the onions go a little translucent and the garlic colours.

Once the thirty minutes are up get the carrots out and put to one side. Boil some water in the kettle and make the vegetable stock. I use stock cubes for soup because they are quick and easy but if you have your own stock then use that. Add the stock to the onions and garlic and turn the heat up. Add the roasted veg and the rest of the ground coriander and bring to the boil. Season at this point and make sure the stock is flavoursome.

Use the stick blender to bring it together and taste again. Season if you think it needs it and add more ground coriander if it lacks that kick. I also add a bit more water if the consistency is a bit thick (but I do like a thick soup). Turn the heat down a little and let it simmer for a bit. Now it’s ready to serve or if you are like me and thinking ahead cover and leave it to reheat for the rest of the week. Should be ok for a couple of days. Use to get rid of that cold!


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