Carrot and Coriander Soup

Quick and easy Carrot and Coriander Soup recipe, a delicious spin on regular old carrot soup, it's perfect for Fall!

Course Soup
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 172 kcal
Author Noshtastic


  • 2 tbsp olive oil
  • 1 onions finely sliced
  • 1 lb carrots 450g
  • 1 clove large garlic crushed
  • 1 tsp ground coriander
  • 1.2 pints vegetable stock, or chicken stock
  • 1/2 cup cilantro roughly chopped
  • salt and freshly ground black pepper


  1. Heat the oil in a large pan and add the onions and the carrots.
  2. Cook for 3-4 minutes until they start to soften.
  3. Stir in the ground coriander and season well. Cook for 1 minute.
  4. Add the stock and garlic and simmer until the vegetables are tender, about 20 minutes.
  5. When the vegetables are cooked add the soup to a blender and blend until smooth.
  6. Add the chopped cilantro leaves after you have blended the soup, if you prefer the leaves to be cooked then cook the soup for a minute or two more.
  7. Taste and adjust the seasoning as required
  8. You can serve it as it is, or  if you eat dairy with a swirl of sour cream on top.

Nutrition Facts
Carrot and Coriander Soup
Amount Per Serving
Calories 172 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 282mg12%
Potassium 552mg16%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 8g9%
Protein 5g10%
Vitamin A 18945IU379%
Vitamin C 10.1mg12%
Calcium 48mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.