Veggie Carrot and Coriander Soup

Carrot and Coriander Soup with Crusty Rolls Recipe

60 Minutes
Serves: 2
A spicy carrot and coriander soup with carrots, tomatoes and fresh coriander seasoned with chilli, fennel, cumin turmeric and coriander served with crusty bread. Perfect for vegetarians and vegans too

Recipe Ingreds

Soup

  • black pepper (to taste)
  • 5 carrots
  • 0.5 tsp chilli powder
  • 1 tsp fennel seeds
  • 8 sprig fresh coriander
  • 3 cm fresh ginger
  • 2 cloves garlic
  • 2 tsp ground coriander
  • 0.5 tsp ground cumin
  • 2 tbsp olive oil
  • 1 onions
  • salt (to taste)
  • 0.5 stock cube veg
  • 2 tomatoes
  • 0.5 tsp turmeric
  • 500 ml water

Bread

  • 2 crusty bread rolls

Recipe with pictures Steps

Step 1

  • heat the pan
  • add the oil

Step 2

  • peel and chop the onion(s) finely
  • peel and chop the carrot(s) finely
  • add to the pan

Step 3

  • peel and crush the garlic using the garlic crusher or chop finely
  • peel and grate the ginger
  • add to the pan

Step 4

  • grind the fennel seeds in the mortar and pestle, add to the pan
  • add the spices to the soup
  • cook for a minute or two

Step 5

  • add the stock cube to boiling water
  • add the stock to the pan
  • cook till carrots are very soft
  • remove from the heat

Step 6

  • wash and chop the tomatoes
  • add to the pan
  • using a hand blender liquidise the soup until smooth
  • wash and finely chop the fresh coriander, reserve a little for decorating add the rest to the pan
  • cook for 5 minutes

Step 7

  • the soup should not be too thick if it is add a little extra water
  • heat through do not boil
  • taste and season with salt and pepper if necessary
  • if the soup is to thin leave on the heat till it reaches the consistency you require

Step 8

  • if cooking extra for the freezer store the soup in a freezable container allow to cool and then place in freezer

Step 9

  • ladle the soup into serving bowls
  • sprinkle with coriander

Step 10

  • serve with crusty rolls

Recipe Utensils

  • 1 chopping board
  • 1 cling film
  • 1 Garlic crusher
  • 1 grater
  • 1 hand liquidiser
  • 1 jug
  • 1 ladle
  • 1 large knife
  • 1 large pan
  • 1 mortar and pestle

How to make carrot and coriander soup

Add the chopped carrots and onions to a pan with a little oil, cook till lightly coloured then add the crushed garlic and grated ginger, add the ground fennel, chilli powder, coriander, cumin and turmeric cook for a minute or two. Add the vegetable stock and cook till the vegetables are soft, Blend the soup till smooth and add the chopped coriander, season and cook till the soup is the correct consistency. Serve with a crusty bread roll

How and when to serve homemade coriander and carrot soup

This delicious recipe is perfect for cold autumn, winter or early spring. It is ideal for lunch or a light dinner serve it with crusty rolls or even an Indian type bread such as naan. This dish is low in fat, very nutritious and ideal for both vegetarians and vegans. This dish is ideal for freezing so make extra and pop in the freezer for a quick lunch anytime.

What makes our spicy carrot, coriander soup the best

Carrot and coriander are the perfect combo and make the ideal homemade soup, what makes this special is the perfect mix of spices and the fresh coriander, giving this dish a delicious flavour

Easy carrot and coriander soup for a dinner party starter

This recipe makes the perfect starter for an Indian themed dinner party especially on a cold winter evening, serve it with a beef curry for the main course and a pomegranate souffle for dessert. It can be made the day before stored in the fridge and reheated on the day.  

Tips for making coriander and carrot soup 

  • for a more intense carrot flavour add more carrots or roast the carrots first and add them with the stock
  • sprinkle with a crunchy topping such as roasted pumpkin seeds 
  • serve with a traditional flavoured indian bread such as garlic naan


More veggie soups 

Roast Butternut Squash Soup with Crusty Rolls

Leek & Potato Soup

Cream of Mushroom Soup with Crusty Rolls

Courgette and Fennel Soup

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