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Carrot and Coriander Soup

Recipe from veganrecipebowl.com
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: British
Keyword: plant based, soup, spicy, vegan
Servings: 4
Calories: 140kcal
Author: BENJAMIN

Ingredients

  • 2 tablespoons light flavoured oil (eg. light olive oil, sunflower oil, etc.)
  • 1 large red onion (peeled and diced)
  • 1 stick celery (diced)
  • 3 cloves garlic (peeled and minced)
  • 1 rounded teaspoon ground coriander
  • 1 litre vegetable stock
  • 200 ml water
  • 500 g carrots (ends removed and diced)
  • 4-5 sprigs fresh coriander (aka cilantro)

Instructions

  • Gently cook the onion, celery and garlic in a large pan with the oil for about 4 minutes. When they have softened, but not coloured, and lost their raw aroma, add the ground coriander and cook for a couple more minutes - it will soak up the oil, so be careful not to burn the pan.
  • As soon as the coriander is cooked add the 1 litre of stock, 200 ml of water and the carrots. Bring to the boil, then cover and turn down low to simmer until the carrots are soft (about 15-20 minutes)
  • Remove from the heat and blend. The soup will cool a little during blending. Right before serving, blend in the fresh coriander. Some chopped coriander leaves can be sprinkled on top to garnish.

Notes

Have the stock prepared and ready to hand before adding the spices, as you'll need to add it promptly once they're cooked.
Keeps well covered in the fridge for up to two days - but the fresh leaf coriander is best blended in to the soup right before serving to preserve its taste.