Carrot and coriander soup with spicy flatbread croutons

Carrot and coriander soup

  • serves 4
  • Easy

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.


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 and mushroom soup.



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


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


  • 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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Nutritional Information

  • Kcals 297
  • Fat 10.3g
  • Saturates 1.5g
  • Carbs 40.1g
  • Sugars 12.3g
  • Fibre 8g
  • Protein 6.9g
  • Salt 1.3g