Carrot and coriander soup
5 minutes
15 minutes
Serves: 4 adults
  • 500 g carrots, scraped (if not organic, if organicjust wash) and diced into 1cm cubes approx.
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 teaspoons ground coriander seed
  • 700 ml vegetable stock (I use an organic bouillon powder)
  • 2 tablespoons of olive oil
  • To serve:
  • Fresh coriander
  • Greek Yoghurt
  • Extra virgin olive oil

Wash or scrape the carrots, then dice quite small so they cook quickly. Dice the onion and crush the garlic, then fry gently in olive oil to soften for 5 minutes. Add the coriander if using and cook out for 2 more minutes. Now add the carrots and soften for 2 minutes. Pour in the hot stock (just use 700ml if you want a nice thick soup) and bring to boil, then simmer for 10-15 minutes, or until the carrot is cooked. Whizz in a processor and serve with fresh coriander, roughly chopped, and a swirl of Greek yoghurt then a drizzle of oil too.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.