Carrot & coriander soup

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 175g/6oz onion, diced
  • 50g/2oz Butter
  • 500g/1lb 2oz carrots, sliced
  • 1 Garlic clove, finely chopped
  • 1.2 liters/2pt vegetable stock
  • 2 tsp caster Sugar
  • 150ml/5fl oz whipping Cream
  • 2 tbsp chopped fresh
  • Coriander leaves
  • salt and freshly ground
  • black pepper

How to Make Carrot & coriander soup

  • In a heavy saucepan, gently saute the onion in butter until soft and translucent.
  • Add the carrots to the pan, and keep stirring from time to time, for a further 5 minutes.
  • Add the garlic and stock.
  • Season with salt and pepper and the sugar.
  • Bring to the boil, reduce the heat and simmer for 30 minutes.
  • Pour the contents of the pan into a blender or food processor, and blitz to a puree.
  • Pour back into a clean pan, and add the cream and coriander.
  • Taste and adjust the seasoning, then heat the soup through gently stirring.
  • Serve hot.