Carrot and Coriander Soup

Carrot and Coriander Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 101.5
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 81.7 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 1.8 g

View full nutritional breakdown of Carrot and Coriander Soup calories by ingredient
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An excellent lunch for an Autumn day An excellent lunch for an Autumn day
Number of Servings: 4


    450g Carrots (about 4 med-large), chopped
    1 large Onion, sliced
    2 pints (1.2 litre) vegetable stock
    1 clove Garlic, finely chopped
    1 tbsp Ground Coriander
    1 tbsp oil
    1 bunch fresh Coriander (cilantro) or to taste, roughly chopped
    salt and pepper


I love the taste of Coriander, so I've very heavy handed with the fresh leaves at the end. If you're not as enamoured as I am you can cut down the amount of fresh leaves to your taste.


Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.

Stir in the ground coriander and season well. Add garlic (earlier and it may burn) Cook for 1 minute.

Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan (or swill out old pan to save washing up) stir in the fresh coriander and serve.

Serving Size: serves 4 (less if like me you can't resist it!)

Number of Servings: 4

Recipe submitted by SparkPeople user BOTTOMLESS.

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