Carrot and Coriander Soup

    40 minutes

    This vegan carrot and coriander soup is the perfect way to warm you up on a cold winter's day. The carrot can be replaced with 500g pumpkin or sweet potato if you prefer.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 4 carrots, peeled, chopped
    • 1 brown onion, chopped
    • 3 garlic cloves, chopped
    • 900ml water
    • 2 vegetable stock cubes
    • 1 cup fresh coriander leaves
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a large saucepan over a medium heat.
    2. Add the onion, carrots and garlic and saute until they are beginning to soften but not brown, about 5 minutes.
    3. Add the water and the stock cube and bring to the boil. Cover and simmer until the carrots are tender, about 20 minutes.
    4. Stir in fresh coriander. Blitz the mix in a blender until smooth and season to taste.
    5. Reheat until it’s hot but not boiling and serve immediately.

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