Spiced Carrot & Coriander Soup - www.thelastfoodblog.com

Spiced Carrot & Coriander Soup

A spiced carrot and coriander soup perfect for lunch or a light supper.
Course Lunch
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 - 6
Author Michelle Alston


  • 1 tbs olive oil
  • 1 yellow onion , 160g, diced
  • 1 stick of celery , diced
  • 450 g / 1lb of carrots , peeled and sliced
  • A large bunch of fresh coriander , stems removed and leaves chopped
  • 1 medium potato , 100g, peeled and chopped into quarters
  • 1 fat clove of garlic , minced
  • 1 heaped tsp cumin
  • 1 level tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1 level tsp dried coriander
  • 1 L / 4.23 cups low sodium vegetable stock
  • A small pinch each of sea salt and cracked black pepper
  • Natural yogurt
  • Sunflower seeds
  • Coriander leaves
  • Red chilli flakes
  • Freshly cracked black pepper


  • Heat the oil in a large sauce pan, add the onion and cook over a medium heat for 5 minutes, stirring occasionally.
  • Add the celery and cook for another 5 minutes, then add the garlic, dried coriander and spices, cook for about a minute.
  • Now add the carrots, potatoes, salt, pepper and stock, stir and leave to simmer for 20 - 25 minutes until the carrots and potato are cooked.
  • When the vegetables are cooked blitz the soup with a hand held blender.
  • Stir in the coriander then serve immediately with crusty bread.
  • I recommend adding the toppings, a dollop of yogurt, some sunflower seeds, a couple of coriander leaves and a sprinkle of red chilli flakes.