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

Ingredients

Instructions

  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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7 Comments

  • Reply
    Clean Eating Springtime Vegetable and Lentil Soup – The Kitchen Shed
    21st March 2014 at 1:30 pm

    […] Clean Eating Carrot and Coriander Soup […]

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    Mandy M
    2nd April 2014 at 10:15 am

    Love, love, love this – so quick and easy to make and very tasty :). I’ve gotten into a routine of making a big batch every 2 weeks and freezing it, so I can grab it for last-minute lunches or dinners, so I’m not tempted to reach for junk.

    It’s so tasty and wholesome 🙂

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      The Kitchen Shed
      2nd April 2014 at 6:54 pm

      Fantastic! I’m so glad you liked it Mandy! Great idea to make it in bulk and freeze too! Thank you so much for the feedback!

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      Rosy
      2nd January 2016 at 5:46 pm

      Hi Mandy I’m new to this please can you tell me what you use for stock in this recipe? I just can’t find anything and as I’m a vegetarian I’m not sure what to use. Thanks

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        Reply
        The Kitchen Shed
        11th January 2016 at 11:51 am

        Hi Rosy, you could try Bouillon Organic Reduced Salt Stock Powder. That is probably the cleanest and easiest to get hold of. You can get it in all major supermarkets.

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