Carrot and coriander soup



Serves: 4

Prep time: 10 mins

Cooking time: 45

Difficulty: Medium





  • 6 medium sized carrots (peeled and roughly chopped)
  • 1 medium potato (peeled and roughly chopped)
  • 1 bag fresh coriander
  • 1 bag fresh chives
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Β ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Marmite
  • 1300 ml water
  • generous pinch salt and pepper



  • Peel and roughly chop the carrots and potato
  • In a large saucepan heat the olive oil over a medium / low heat. Add the carrots and brown with the lid on for about 10 mins.
  • Remove the coriander leaves from the stalks. Leave the leaves to one side.
  • Add the fresh chives, coriander stalks and 100 ml of water. Blend until a green paste forms.
  • Add the ground coriander, cumin, salt, pepper and turmeric to the carrots and stir. Cook for 2 mins.
  • Add the fresh herb paste to the pan and cook for 2 mins.
  • Add the carrot, rest of the water and Marmite to the pan. Bring to the boil and simmer for 30 / 35 mins.
  • Blend the soup together using a hand held blender ( caution here don’t make the same mistake I did and decorate the kitchen in soup ! ).
  • Add more water if necessary to get the desired consistency.
  • Stir through the fresh coriander leaves and add extra salt and pepper if it needs it.
  • Serve and enjoy !


An autumn inspired soup with a fresh coriander kick. The fresh herbs here really are the key to this dish, they are so fragrant and tasty they really bring the soup to life. I usually make a big batch at the weekend, so I have a tasty lunch (that is kind to my stomach) on hand whenever I need it. Store in the fridge in an airtight container for 5-6 days, or freeze for 3-4 months. Fresh ingredients = great flavour, it really is that simple.


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