Carrot Gold Soup

    1 hour 10 minutes

    A tasty soup which goes down well in all seasons. It's extremely quick, easy and economical to make.

    2 people made this

    Serves: 6 

    • 9 small or 4 large carrots, diced
    • 1 large onion, chopped
    • 2 vegetable stock cubes
    • 1 bunch fresh coriander, or to taste
    • 2 cloves garlic
    • 2 teaspoons turmeric
    • 1.2L cold water

    Preparation:5min  ›  Cook:1hour  ›  Extra time:5min  ›  Ready in:1hour10min 

    1. Put all the ingredients apart from the coriander in a large pan and bring to boil. Simmer for one hour stirring occasionally.
    2. Add finely chopped coriander and cook for a further 10 minutes
    3. Cool and then liquidise.


    Do not liquidise to the point of puree. It looks more appealing if some of the vegetable texture is kept in the soup

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    Reviews in English (4)


    Great easy to make and tasted good. Used up my old carrots perfectly  -  08 Apr 2013  (Review from Allrecipes UK & Ireland)


    Simple and delicious, everyone loved it and that is really saying something! Didn't have a bunch of coriander so added a few coriander and caraway seeds before cooking and a little fresh basil at the end. Lovely soup, thanks!  -  12 Oct 2011  (Review from Allrecipes UK & Ireland)


    Nice soup. Simple taste but you can add other ingredients to add more depth of flavour I added a celery stalk and a tsp paprika which added a nice flavour. I like that this carrot soup recipe does not require cream as so many others do so it is vegetarian and vegan friendly so long as you use veg stock as I did. It is quite a thick consistency when partially bended but has a lovely texture and you could add fewer carrots or more stock if you prefer a thinner soup. It doesn't need as long to cook as suggested, I reduced cooking time to just 35 minutes to try to retain more vitamins which can be destroyed by cooking and it was perfectly cooked - veg was tender by then and the flavours were married nicely. It didn't need any longer. I omitted the fresh coriander as I'm not keen on the flavour and added a very small pinch of dried coriander and a tsp dried parsley at the start of cooking instead. I'll use this recipe again. Maybe next time I'll try adding a sweet potato as well.  -  30 Jul 2014  (Review from Allrecipes UK & Ireland)