Carrot and Coriander Soup

Name: Carrot and Coriander Soup
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Cuisine: British
Ingredients: sea salt and ground black pepper; sea salt and ground black pepper; crusty bread, to serve; 400 g/14 oz carrots, peeled and sliced; 1 litre/35 fl oz/4¼ cups vegetable stock; a large handful of fresh coriander (cilantro), plus extra leaves, to garnish; a large handful of fresh coriander (cilantro), plus extra leaves, to garnish; 1 tbsp vegetable oil; ½ tsp ground coriander; 1 medium sweet potato, peeled and diced; 1 white onion, roughly chopped; 3 garlic cloves, crushed

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

Light, aromatic and healthy, but oh so satisfying, this soup is perfect for winter or spring. Serve with some fresh crusty bread.

Ingredients

1 tbsp vegetable oil
1 white onion, roughly chopped
3 garlic cloves, crushed

Europe
United Kingdom
Spring
Winter
Soup
Vegan
Mediterranean

Method

Heat the oil in a large saucepan and sauté the onion for 3 minutes, until softened. Add the garlic and ground coriander and cook for a further 2 minutes.
Add the sweet potato, carrots and vegetable stock. Bring to the boil, then reduce to a simmer and cook for 15–20 minutes, or until the vegetables are tender.
Tip everything into a blender, add the fr