Carrot and Coriander Soup


This also makes a nice cold soup, in which case do not add the whipping cream but instead mix a few tablespoons of thick plain yoghurt into the chilled soup.


  • 170 g/ 6 oz onion, diced
  • 60 g/ 2 oz butter
  • 500 g/ 1 lb2 oz carrots, sliced
  • 1 garlic clove, finely chopped
  • large handful of coriander, with roots
  • 1.1 litres/ 2 pints chicken or vegetable stock
  • salt and pepper
  • 1 tsp caster sugar
  • 150 ml/ ¼ pt whipping cream


Sweat the diced onion in the butter until soft and translucent.

Add the sliced carrots to the pan and cook, stirring from time to time, for a further 5 minutes.

Add the garlic and the washed and chopped stems of the coriander. Pour over the chicken stock, season with salt and pepper and the sugar, and bring to the boil. Lower the heat and simmer for 30 minutes.

Put the contents of the pan into a food processor or blender with most of the coriander leaves and blitz to a smoothish purée.

Pour back into a clean pan and add the whipping cream. Taste and adjust the seasoning, then heat the soup through gently, stirring.

Scatter over the reserved coriander leaves before serving.