Carrot and coriander soup is one of my favourites. I’ve made this recipe a few weeks ago, but I didn’t get the chance to take pictures. This was a good excuse to make the soup again, so I can share the recipe. Even my husband likes this soup, even though he is not too keen on carrot or coriander.
To make six servings I’ve used approximately 1.2 kg of vegetables. That means a whopping 200g of veggies, half of the 5-a-day. I think that is great, such a easy way to add up those veggies. Pair the soup with a sandwich for lunch or have it as it is for a light dinner.

I’ve used water, but you can use vegetable stock. Both versions are as good. I didn’t mention the amount of salt I’ve used because I don’t know it. It’s a taste-add-taste sort of thing with the salt. Because the soup is blitzed, the veggies don’t have to be chopped small and evenly, so it does take a small amount of time to actually make the soup. Of course, the soup is vegan.

Ingredients for 6 servings of carrot and coriander soup:

– 1kg carrot
– 1 onion
– 1 parsnip
– 2 spoons of oil
– 2l of water or vegetable stock
– 2.5 tsp ground coriander
– 2 tsp dried coriander leaves
– 1/2 tsp cayenne pepper
– 1 tsp dried dill
– salt

Wash and peel the vegetables. Start to chop the vegetables in big chunks, starting with the onion. When you are half way through chopping the vegetables, pre-heat a big pan over medium heat. Pour the oil in the pan. When the oil is hot, add 2 tsp of ground coriander and the other spices excluding the salt. Stir with a wooden spoon. The spices should heat to release more flavour, but not burn or they will become bitter. Toss in the chopped onion and stir. Pour a few spoons of water, so the oil will not burn the spices and it will not stick to the bottom of the pan. The onions will start to sweat. Leave them to cook, adding a bit more water if is necessary.

While the onions are cooking, finish chopping the rest of the vegetables. Stir the onions from time to time. When the onions are soften, put all the vegetables on in the pan and stir. Pour hot water or the vegetable stock on top, stir and leave to boil.

Check after 20 – 30 minutes to see if the vegetables are boiled. If they are, remove the pan from heat. Transfer the vegetables in a blender or use a hand blender if you prefer. Blitz the veggies until there aren’t any bits left. Pour the soup back in the pan and stir. Add more water if the consistency is too thick. Stir, add the rest of the ground coriander, also add salt and stir again. Taste and add more salt, according to your taste.

Now the soup is ready to be served and enjoyed. Do you like carrot and coriander soup? Have you made it at home?