Today I decided I wanted to give the family a healthy low fat lunch and spotting a large bag of carrots and some leftover coriander in the fridge it didn’t take me long to decide to make Carrot & Coriander Soup. I’d been out to the dentist and buying last minute school stationery with my daughter this morning so we didn’t get to eat until 2 pm.
The wait was worth it though as everyone loved the soup and there were soon 4 empty bowls. It’s great to know that you’ve given your family something really healthy. It’s so easy to get into a rut at lunchtime and eat the same things (my daughter has a thing for scrambled eggs on toast)!
This was my second attempt at making Carrot & Coriander Soup, the first time I made it I’d mistakenly picked up a bag of flat leaf parsley and so my recipe for Carrot & Parsley Soup came about (which was a big hit here too)!
More Carrot Soup Recipes
- Tomato, Carrot & Dill Soup – Fab Food 4 All
- Carrot & Parsley Soup – Fab Food 4 All
- Curried Bean, Carrot & Coriander Soup – Coffee & Vanilla
- Vegan Zesty Carrot and Sweet Potato Coconut Soup – Fuss Free Flavours
- Carrot & Cumin Soup – Cook Sister
- Carrot, Ginger & Quinoa Soup – Elizabeth’s Kitchen Diary
- Scottish Tattie, Neep & Carrot Soup – Tinned Tomatoes
Do leave a comment and rating when you make this soup. You can also share your soup with me on social media by tagging @FabFood4All as I love seeing my recipes come to life!
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Carrot & Coriander Soup
- 1 tbsp Rapeseed Oil
- 20 g Butter
- 2 Onions medium size, chopped
- 2 Celery stalks chopped
- 3 Garlic cloves crushed
- 600 g Carrots peeled and sliced
- 900 mls chicken or vegetable stock
- 25 g Fresh coriander roughly chopped, including stems + some for garnish
- Freshly ground salt and pepper
- Heat the oil and butter over a medium heat then add the onion, celery and garlic.
- Sweat under a lid until tender (stirring occasionally).
- Add the carrots, stock and seasoning.
- Bring to the boil, replace lid and then reduce to a simmer.
- Cook for 10 minutes or until carrots are tender.
- Stir in the coriander.
- Blend the soup (I use a stick blender), adjust the seasoning if necessary and re-heat.
- Serve garnished with some chopped coriander and some crusty bread.