Carrot and coriander soup

Carrot and Coriander SoupThis soup is really simple to prepare, yet is elegant in both appearance and flavour.

  • Preparation: 5 minutes
  • Cooking: 20 minutes
  • Portions: 4-6 portions
  • Food sources: Rapeseed oil works well in this recipe – it’s high in Omega 3 and is produced locally e.g. Farmer Brown’s Cold Pressed Extra Virigin Rapeseen Oil, grown, pressed and bottled on the Essex/Suffolk border and available from Burwash Manor and other farm shops


  • 450g carrots
  • 15ml oil
  • 1 onion, roughly chopped
  • 1 stick celery, roughly chopped
  • 2 small potatoes, peeled and roughly chopped
  • 1 litre vegetable stock
  • 2-3 tsp ground corriander
  • 1 tbsp chopped fresh coriander
  • 200ml milk
  • salt and freshly ground black pepper
  • lemon juice (optional)


  1. Fry the onion over a gentle heat until softened.
  2. Add the chopped celery and potatoes to the pan with the onions and cook for a few minutes. Then add the carrots and cook over a gentle heat for a further 3-4 minutes
  3. Add the ground coriander and reduce the heat further, sweating the vegetables for approximately 10 minutes
  4. Add the stock and bring to the boil; then simmer gently for 8-10 minutes until the carrots and potatoes are tender
  5. Blend the soup in a blender/food processor and pour into a clean saucepan – add the milk and fresh coriander and stir. Garnish with salt and black pepper.