A great soup that can be made vegetarian if vegetable stock is used. Great with crusty rolls.

Carrot and Coriander Soup

Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
One of the easiest and simplest recipes. Perfect for cold winter days.


  • 6 large carrots (coarsly chopped)
  • 2 cloves garlic (crushed)
  • 1 finger sized piece of ginger (crushed)
  • 1 medium onion (coarsly chopped)
  • 2 cubes stock (mixed in 500 ml hot water) (or 500 ml stock)
  • 1 knob butter (or two table spoons of olive oil)
  • 1 bunch coriander/ cilantro
  • Freshly ground black pepper
  • Salt to taste


  • Make the stock with two cubes and boiling water (or use ready-made stock)
  • Add butter (or olive oil) in a medium-sized pan on medium heat
  • Add onions, giner and garlic to the oil and saute for a few minutes till the onions are translucent
  • Add chopped carrots and saute them for about a minute or so
  • Add stock and bring to boil and then lower the heat
  • Add coriander and put the lid on. Let it cook till carrots are tender
  • Once carrots are tender blend them with a hand blender (or shift to standing blender). Return to pan after blending thoroughly
  • Serve in a bowl, garnished with coriander leaves, with crusty bread rolls


Adapted from
Author: Saima Baig
Course: Soup
Keyword: vegetarian, soups
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