Carrot & Coriander Soup


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp ground coriander
  • 1 potato, chopped
  • 450g carrots, peeled and chopped
  • 1.2l vegetable or chicken stock
  • handful coriander (about ½ a supermarket packet)


  1. In a large sauce pan, heat the oil, and fry off one onion until softened.
  2.  Stir in the dried chilli and potato, then cook for 1 min.
  3. Add the carrots and stock, bring to the boil, then reduce the heat.
  4. Continue to cook for a further 20 mins until the carrots are tender.
  5. I use a hand blender, but you can use a  food processor too! Add in the fresh coriander, then blitz until smooth.
  6. Return to pan, check seasoning, and then reheat to serve.



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