Carrot and Coriander Soup with a Kick

    50 minutes

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

    11 people made this

    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 and Ratings
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    Reviews in English (26)


    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


    Altered ingredient amounts. I missed out the sugar and the tinned tomatos but otherwise this was a fab receipe!! Such a full flavour  -  14 Nov 2009  (Review from Allrecipes UK & Ireland)


    A yummy soup indeed! I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and worcestershire contains anchovies.) I compensated with a little extra garlic and cilantro.  -  08 Nov 2005  (Review from Allrecipes USA and Canada)