Carrot and Coriander Soup


  • 1Tablespoon vegetable oil
  • 1 onion, chopped
  • 1 lb carrots, washed and sliced
  • 1 clove garlic, crushed
  • 1 teaspoon (5 ml) ground coriander
  • 2 pints vegetable stock
  • 3 Tablespoon chopped fresh coriander
  • A squeeze of lemon juice
  • Freshly grated nutmeg to taste
  • Salt and freshly ground black pepper
  • Single cream to serve if liked


  1. Heat the oil in a large pan, add the onions, carrots. and garlic. Sauté for 4 minutes until they are beginning to soften but not color. Stir in the ground coriander and plenty of seasoning and cook for 1 minute.
  2. Add the stock and bring to a boil, then cover and simmer for 20 minutes or until the carrots are really tender. Stir in the fresh coriander.
  3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if desired.

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