Carrot and cumin soup with fresh coriander

Carrot and cumin soup with fresh coriander

  • serves 2
  • A little effort

A quick idea for carrot soup. Spiced with cumin and finished with fresh coriander it's satisfying, quick and enough for two but easily doubled.



  • onion 1, chopped
  • olive oil
  • cumin seeds 1 tsp, toasted
  • chilli flakes or or powder a small pinch
  • carrots 6 medium, peeled and chopped
  • soft brown sugar 2 tsp
  • vegetable stock 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 carrots, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrots are 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 208
  • Fat 3.3g
  • Carbs 34.6g
  • Fibre 12.1g
  • Protein 4g
  • Salt 0.7g