Quick Carrot & Coriander Soup

I’d like to say this is a firm family favourite that we all love – but that would be lying. Carrot and coriander soup is one of MY favourite soups and judging by today protestations from the family it seems there’s only Grace and I that actually like it. But, you know what, I don’t care! I love it so I’ll make it.

My way of making this soup is really quick and it also really simple. So follow this fool-proof method for a delicious soup and serve it up with some crusty bread.

  • 1tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 3 stems of celery, roughly chopped
  • 1kg carrots, coarsely grated
  • 2tbsp plain flour
  • 25g coriander sprigs, leaves separated and stems finely chopped
  • 1.3l hot vegetable stock (I use 4 Oxo cube to 1.3 litres of boiling water)
  • Sea salt & ground black pepper
  • Single cream to serve (optional)


How to make it
  1. Heat the oil and garlic in a large pan for a minute (i.e. large enough for all the ingredients)
  2. Add the celery to the oil and garlic and heat gently for a couple of minutes
  3. Add the grated carrot and coriander stems to the pan, stir thoroughly, and gently heat for 10 minute with occasional stirring
  4. Turn the heat down low, add 300ml of the hot stock and stir
  5. Sprinkle in the flour and stir thoroughly
  6. Add the remaining stock, stir thoroughly and simmer for 20 minutes
  7. Remove from the heat and stir in the coriander leaves (leave a few spare for garnish)
  8. Blend the soup with a stick blender for about 5 minutes until you have a smooth consistency
    (At this stage you could leave to cool and store for later)
  9. Serve the soup with a swirl of single cream (optional) and a few leaves of coriander

It really is hard for me that I love this soup and yet most of my family doesn’t but please do try it and let me know what you think. This is my own recipe that I have perfected over time.

Thanks for reading.

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