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Carrot and coriander soup

Carrot and coriander soup in a bowl with spicy flatbread croutons

Carrot and coriander soup

Name: Carrot and coriander soup
Total time: 45 min
Yield: Serves 4
Ingredients: 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

Janine Ratcliffe

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Serves 4

Easy

Total time: 45 mins

A star rating of 5 out of 5.26 ratingsRate

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Make this warming carrot and coriander soup for lunch and then jazz it up with Ras el hanout-spiced crunchy flatbread croutons. A comforting vegan meal for four.

Vegan

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

CROUTONS

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

Nutrition: per serving

kcal297
fat10.3g
saturates1.5g
carbs40.1g
sugars12.3g
fibre8g
protein6.9g
salt1.3g

Method

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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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.26 ratings

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