carrot and coriander soup
Print Recipe

Creamy carrot and corriander soup

An easy, budget busting recipe for a winter warmer carrot and coriander soup.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: British
Keyword: vegetarian
Servings: 4
Author: cookingwithmykids


  • 3 tbsp butter
  • 3 leeks or onions
  • 2 cloves of garlic
  • 5 large carrots approx 600g
  • 1 tbsp coriander cilantro
  • 4 cups 1 litre chicken stock
  • 1 tbsp plain yoghurt or crème fraiche


Prepare and cook the vegetables

  • Peel and chop the carrots, onions/leek and garlic.
  • Melt the butter in a large pan. Add the onions/leeks, carrots and garlic and stir well to coat in the butter. Cover and leave to cook on a low heat for around 10 minutes until the vegetables are beginning to soften.

Add the coriander and stock

  • Stir in the coriander and cook for about one minute. Pour in the stock and season with salt and pepper to taste. Bring to the boil, cover and simmer for around 20 minutes until the vegetables are tender.

Serve the carrot and coriander soup

  • Leave to cool slightly, then puree the soup in a blender or with a stick blender until the soup is smooth.
  • Serve with a dollop of yoghurt or crème fraiche.