Go Back

Spiced carrot and coriander soup

This spiced carrot and coriander soup has an edge on the classic version - and it’s super easy and very healthy too! Ideal on cold days or for spring cleaning your immune-system! If you’d like it to be extra spicy, serve it with dried chilli flakes or sliced fresh chilli.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 onion
  • 1 stick of celery
  • 500 g carrots cleaned
  • 1 tsp ground coriander seed
  • 1 tsp ground cumin
  • 1 litre hot vegetable stock
  • 1 small bunch of fresh coriander chopped
  • To serve: Greek yogurt optional

Method
 

  1. Roughly chop the vegetables.
  2. Heat the oil in a saucepan and sauté the vegetables for 5 minutes. Add the spices and stir for 1 minute.
  3. Pour in the vegetable stock, boring to the boil then simmer, under cover, for about 20- 25 minutes.
  4. When the carrot is soft, add half the chopped coriander leaves, then whiz, using a handheld mixer, until smooth and creamy. Stir in the other half of the coriander.
  5. Taste and season with salt and pepper to your liking.
  6. Serve with a dollop of yogurt and/or some crusty bread if you like!