Homemade Carrot and Coriander Soup

Hi there, it is finally the middle of the week. And that can only mean one thing: time to share a new recipe! This Homemade Carrot and Coriander Soup is vegan, nourishing, easy to make and soul-warming. Packed with fresh, seasonal carrots and fragrant coriander, it is not only delicious and healthy but also a joy to look at its vibrant orange colour. The cumin seeds bring the flavours together and make this soup a perfect choice when you are after something light but nutritious. 🧡 

PREP TIME: 10 min

TOTAL TIME: 30 min

SERVINGS: 4

INGREDIENTS

- 1 onion

- 2 stalks of celery

- 2 cloves of garlic

- 2 medium potatoes

- 7 medium carrots

- 1 tsp coriander seeds (or ½ tsp ground coriander seeds)

- 1 tsp cumin seeds (or ½ tsp ground cumin seeds)

- 2 tsp veg bouillon

- 2 litres of water

- ½ bunch of fresh coriander

- salt & pepper to taste

- 1 tbsp vegetable or olive oil
 

DIRECTIONS

1. Peel and wash all the vegetables, and dice them.

2. Heat 1 tbsp of oil in a soup pot, add the onion, garlic and celery and sauté for a minute. Add the diced potato, carrots, veg bouillon and water. Cover the pot with the lid, bring the soup to a boil and let it simmer.

3. Toast the coriander and cumin seeds in a small frying pan. Pop the seeds into the soup pot and cook until all the vegetables have softened.

4. Add the fresh coriander to the boiling soup, then transfer the soup to a blender and blend until smooth.

5. Season with salt and pepper, and serve with cheddar shortbread as we did or some freshly made croutons.

Tip: Try this Homemade Carrot and Coriander Soup with a cheese and red onion toastie for a cosy, filling and hearty meal.

Click on the below to download this recipe as a free, pdf recipe card:

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