Carrot and Coriander Soup

Jenny Smith
Jenny Smith

Prep: 10min

Cook: 30min

Total: 40min

Yield: 2 servings

Dish: Appetizer

Cuisine: Soups


  • 2 stalks of celery
  • 1 tbsp butter
  • 5 carrots
  • 1 1/2 cups vegetable stock
  • 1 cup fresh coriander (a handful)
  • 1 tsp cumin powder


  1. Dice celery and fry in a pot with butter and cumin over low heat for 5 minutes
  2. When celery has turned transparent add diced carrots and vegetable stock
  3. Simmer for 20-25 minutes until carrots are cooked through (watch the pot doesn’t boil dry! Add more water if necessary)
  4. Add fresh chopped coriander (leave some for a garnish) and stir through
  5. Blend with a stick mixer and serve. Garnish with fresh coriander

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Keywords: Carrot and Coriander Soup, Carrot, Coriander, Soup