Carrot & Coriander Soup
This is a delicious, cost-effective meal which will fast become a family favourite. I like to serve this around Easter in particular- it is the Easter Bunny's favourite soup after all!
Serves: 3-4
Prep: 10 mins
Cooking Time: 30-40 mins
Ready In: 50 mins
- 500g Carrots
- 1 Large White Onion
- 1 Potato (150gish)
- 750ml Vegetable Stock (made with 1 stock cube)
- 1 Tsp Ground Coriander
- Olive OIl
- Dice the onion and gently sauté it in a large saucepan for 5 minutes until soft. Meanwhile peel the carrots and potatoes and roughly chop them.
- Add the carrot and potato to the pan with the coriander and stir for 1 minute then add the stock. Bring it to the boil, put a lid on the pan and simmer for 20-30 minutes until the carrots and potatoes are cooked and soft.
- Take the pan off the heat and blitz until smooth with a stick blender. Serve immediately (or you may need to gently reheat before serving if the soup has cooled down too much in the blitzing time).
Method
- Dice the onion and gently sauté it in a large saucepan for 5 minutes until soft. Meanwhile peel the carrots and potatoes and roughly chop them.
- Add the carrot and potato to the pan with the coriander and stir for 1 minute then add the stock. Bring it to the boil, put a lid on the pan and simmer for 20-30 minutes until the carrots and potatoes are cooked and soft.
- Take the pan off the heat and blitz until smooth with a stick blender. Serve immediately (or you may need to gently reheat before serving if the soup has cooled down too much in the blitzing time).
Ingredients
- 500g Carrots
- 1 Large White Onion
- 1 Potato (150gish)
- 750ml Vegetable Stock (made with 1 stock cube)
- 1 Tsp Ground Coriander
- Olive OIl
Additional Information
Do be careful when you are blitzing this with a stick blender- there is a burns risk, so if you are cooking it with small children, allow it to cool down first.
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