Carrot & Coriander Soup

Carrots coriander Lunch Soup vegan

A week day lunch for 4 in 35 minutes.

NSL Carrot and Coriander Soup

Serves 4


  • 1 tbsp olive oil
  • 1 onion chopped
  • 450g carrots, chopped
  • 1 tsp ground coriander 
  • 1 litre vegetable stock
  • handful of fresh coriander leaves


  • Add the oil to a large sauce pan
  • Place the pan on a gentle heat.
  • When the oil is hot add the onions and carrots and cook for 15 minutes. Stirring often, so they don't stick to the bottom of the pan.
  • Add the ground coriander to the pan and stir into the carrot and onions.
  • Add the vegetable stock and bring to simmering point.
  • Simmer for 15 minutes or until the carrots are soft.
  • Remove from the heat, add the fresh coriander leaves and blend until smooth.
  • Serve in warm bowls with croutons.

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