Carrot and Coriander Soup with a Kick

Carrot and Coriander Soup with a Kick


1 person made this

For a nice presentation, swirl some cream in a circle add a couple of whole coriander leaves to the centre of the soup.

Jon Barnes

Serves: 8 

  • 1 tablespoon of olive oil
  • 2 large onions, chopped
  • 5 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 big red chilli, finely chopped (include seeds)
  • 3 (400g) tins of plum tomatoes, with juice
  • 1 cup (250ml) vegetable stock
  • 1 bunch chopped fresh coriander
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons caster sugar
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • 1 cup (250ml) thickened cream

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic and chilli until tender.
  2. Mix in the tomatoes, vegetable stock, half the coriander, balsamic vinegar, sugar and Worcestershire sauce. Season with salt and pepper.
  3. Bring to a boil. Reduce heat to low and simmer 30 minutes.
  4. Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pot, and continue cooking until heated through.
  5. Remove soup from heat, and stir in the cream. Finely chop the remaining coriander, and mix into the soup before serving.

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Reviews (1)


Spicy! But very good. Being that we're vegan, I changed this a little by not adding cream. I didn't miss it one bit. - 31 May 2013

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