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Carrot And Fresh Corriandar Soup

Published Monday, 24 November, 2008 by Kirsty

Only needs a few ingredients and freezes really well!



  • Serves 6 (freeze any leftovers)
  • 1 tablespoons of olive oil
  • 4 Large carrots peeled and roughly chopped
  • 1/2 Large onion, roughly chopped
  • 900 ml of vegetable stock
  • Large bunch of fresh coriander, roughly chopped


1. Heat the oil in a large saucepan over medium heat.

2. Saute the carrots and onion for a few minutes until the onion has softened a little.

3.Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minute.

4. Remove from heat and allow to cool slightly

5. Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary. Serve with crusty bread.


  • Kallum 7 years ago

    Easy to make, and really tasty, and healthy !!!

  • elaine 9 years ago

    great soup, cheap

  • Abigail Howat 10 years ago

    This recipe was very nice, quick and easy to make.

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