Carrot and Coriander Soup

by Edward Daniel
Caption of Carrot and Coriander Soup. Image by Edward Daniel (c).

Carrot and Coriander Soup is one of the flavoursome food combos that I love.  What I love is the versatility of coriander which has differing tastes, the seeds, stems and leaves all have their uniqueness in flavour.  I love this soup because it is so nourishing because it looks amazing – the orange and green colours – are dazzling.

Caption of Carrot and Coriander Soup. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 onion, medium
  • 2tbs olive oil
  • 1tsp coriander seeds
  • 500g carrots
  • 750ml filtered water
  • Few sprigs of coriander sprigs
  • Salt and pepper to season


  1. In a large saucepan, and under a medium heat, sauté the onion in olive oil until translucent. Add in the coriander and lightly toast until brown.
  2. Add in the carrots and coat with the oil. Add in the water. Cook until the carrots start to soften – should be about 15 minutes. Remove from heat.
  3. Ladle the soup into a high-speed blender and whizz until fine. Transfer back to the saucepan. Season to taste.
  4. Just before serving add some chopped fresh coriander leaves and stem.


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