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Dairy Free/ Dinner/ Gluten Free/ Lunch/ Meat Free Monday/ Vegan/ Vegetarian

Carrot and Coriander Soup

Soup is my secret weapon to get more vegetables into my boys. They absolutely love dunking chunks of bread, oat cakes or crackers into their soup and have done from a very young age. My husband on the other hand cannot think of having anything worse then soup for dinner so I try to make it for lunches at the weekend or as a starter before dinner or even as an after school snack which works a treat!

Growing up, I thought carrot and coriander soup was really posh (I still think it is) and not something we ate at home. Soup was something that came out of a tin and only in 3 flavours… Tomato, Cream of Chicken and Lentil. But as I got older, I found out about fresher tasting soups in cartons and carrot and coriander sounded so fancy I used to pick it just to be different, good job I liked it!

Making soup at home is so much cheaper than buying it and I think it tastes a lot fresher and nicer too. This Carrot and Coriander soup would make a great starter before a family meal, its light and flavoursome and a great way to get some of your 5 a day!

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Clean Eating Carrot and Coriander Soup

Carrot and Coriander Soup 1

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  • Yield: 4 Servings
  • Prep:
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  • Ready In:

A light and flavoursome soup, perfect as a starter before your main meal.



  1. Place the peeled and chopped carrot, celery, onion, bay leaf and ground coriander into a saucepan and pour over the stock.
  2. Give it a stir, cover with the lid and bring to the boil.
  3. Once bubbling, reduce heat and simmer for 20 minutes with the lid half on.
  4. After 20 minutes, or once the carrots have softened, turn off the heat and add the fresh coriander.
  5. Allow the soup to stand for 5 minutes before removing the bay leaf and blending with a hand blender or in a soup blender.
  6. Have a taste and add sea salt if needed and blend again.
  7. Serve with wholegrain bread of your choice.

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