Carrot and coriander soup recipe

Recipe for carrot and coriander soup in our easy vegetarian recipes collection.

Recipe ingredients

• 1 pound carrots, preferably young and tender
• 1 tablespoon sunflower oil
• 3 tablespoons butter
• 1 onion, chopped
• 1 stick celery, plus 2 to 3 pale leafy celery tops
• 2 small potatoes, peeled
• 4 cups vegetable stock
• 2 to 3 teaspoons ground coriander
• 1 tablespoon chopped fresh coriander
• 1 cup milk
• Salt and freshly ground black pepper

How to make carrot and coriander soup

• Trim and peel the carrots and cut into chunks.
• Heat the oil and 2 tablespoons butter in a large flameproof casserole or heavy-based saucepan.
• Fry the onion over a gentle heat for 3 to 4 minutes, until slightly softened.
• Reduce the heat even further and sweat for about 10 minutes.
• Shake the pan or stir occasionally so the vegetables do not stick to the base.
• Add the stock and bring to the boil.
• Half cover the pan and simmer for a further 8 to 10 minutes until the carrots and potatoes are tender.
• Slice the celery and chop the potatoes.
• Add them to the onion in the pan, cook for a few minutes and then add the carrots.
• Fry over a gentle heat for 3 to 4 minutes, stirring, and then cover.
• Remove 6 to 8 tiny celery leaves for garnish and finely chop the remaining celery tops, about 1 tablespoon once chopped.
• Melt the remaining butter in a small saucepan and fry the ground coriander for about 1 minute, stirring constantly.
• Reduce the heat and add the chopped celery tops and fresh coriander and fry for about 1 minute. Set aside.
• Process the soup in a food processor or blender and pour into a clean saucepan.
• Stir in the milk and coriander mixture.
• Season, heat gently, taste and adjust seasoning.
• Serve garnished with the reserved celery leaves.

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