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Carrot and coriander soup

Here's a lovely warming soup. It's perfect for those chilly autumn and winter months.

two bowls of soup with carrots and potatoes with a spoon and bread on the side
Serves
6
Price*
£0.23 Per Serving
Ready in**
45 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 117 calories, which is 6 percent of your reference intake for calories.
The sugar is rated Low with 9.3 grams, which is 10 percent of your reference intake for sugar.
The fat is rated Low with 4.6 grams, which is 7 percent of your reference intake for fat.
The saturated fat is rated Low with 0.6 grams, which is 3 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.4 grams, which is 7 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
490KJ
117KCAL
6%
FAT
Low
4.6g
7%
SATURATES
Low
0.6g
3%
SUGAR
Low
9.3g
10%
SALT
Low
0.4g
7%
of your reference intake
Typical energy values per 100g: 490kJ/117kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 700g carrots
  • 1 onion
  • Oil
  • 1 chopped Maris Piper potato
  • 2 tsp ground coriander
  • 1 cube Vegetable stock
  • Fresh chopped coriander

How to make it

  1. Chop carrots into even-sized thick slices discarding the tips and stalk ends.
  2. Fry a chopped onion in a little oil until soft.
  3. Add a peeled and chopped Maris Piper potato and 2 tsp ground coriander. Cook for a further 2 minutes.
  4. Add the carrots and 1450ml of vegetable stock. Cover and cook on a gentle simmer for 15-20 minutes.
  5. Add a handful of fresh chopped coriander and blitz in a blender, leaving texture in the soup. Season with cracked black pepper and serve with crusty bread.