Spicy carrot and coriander soup

carrot and coriander soup

This dish gives a slight twist on the old classic. The perfect winter warmer, ready in just 30 minutes.

Total time: 0:30
Prep: 0:10
Cook: 0:20
Level: Easy
Serves: 4 people


  • 2 tbsp. olive oil
  • 1 onion, roughly chopped
  • 600 g. carrots, thickly sliced
  • 2 tsp. ground coriander
  • 1 litre vegetable stock
  • 1 ciabatta roll, broken into bite sized pieces
  • 35 g. chopped fresh coriander leaves


  1. Preheat the oven to 200C, gas mark 6.
  2. Heat 1 tbsp oil in a large saucepan and fry the onion, carrot and ground coriander for 5 minutes.
  3. Add the stock, cover and simmer for 15 minutes until tender.
  4. Meanwhile, to make the croutons, toss the bread pieces in the remaining oil and 1 tbsp chopped coriander.
  5. place on a baking tray and bake in the oven for 10 minutes until golden.
  6. Puree the soup and stir in the remaining coriander. Serve garnished with the croutons.
  • Kcal:187
  • Fat: 7g
  • Salt: 1g