Carrot and cumin soup with fresh coriander

Carrot and cumin soup with fresh coriander

  • serves 2
  • A little effort

This soup is a classic for a reason, and this recipe is quick, easy and healthy. Stirring through fresh coriander before serving really brings the flavours out. Make double and freeze it, or save it for lunch.



  • onion 1, chopped
  • olive oil
  • cumin seeds 1 tsp, toasted
  • chilli flakes or powder a small pinch
  • carrots 6 medium, peeled and chopped
  • soft brown sugar 2 tsp
  • chicken or vegetable stock fresh, made up to 400ml
  • coriander 1 bunch, chopped
  • low-fat crème fraîche (optional)


  • Step 1

    Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.

Nutritional Information

  • Kcals 231
  • Fat 7g
  • Saturates 0.7g
  • Carbs 33.6g
  • Protein 10.7g