Enjoy our carrot and coriander soup with homemade bread rolls on the side. Also check out more of our warming soup recipes, including tomato soup, butternut squash soup, carrot and lentil soup and mushroom soup.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 500g carrots, peeled and chopped
  • 1 medium floury potato, peeled and chopped
  • 1 litre vegetable stock
  • a small bunch coriander, chopped


  • 2 small flatbreads or pittas
  • 2 tbsp olive oil
  • 1 tbsp ras el hanout


  • STEP 1

    To make the croutons, heat the oven to 200C/fan 180C/gas 6. Cut the flatbreads into bite-sized pieces then toss in the olive oil, ras el hanout and some seasoning. Spread on a non-stick baking tray and bake for 10-15 minutes or until crisp and golden.

  • STEP 2

    Heat the oil in a pan then fry the onion with a big pinch of salt for 5 minutes or until softened. Add the spices and cook for a minute then stir in the carrots and potatoes. Pour in the stock, bring to a simmer and cook for 25-30 minutes or until the veg is tender. Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the coriander and season. Serve topped with the croutons and an extra sprinkle of coriander, if you like.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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