Carrot and coriander soup

Carrot and coriander soup with spicy flatbread croutons

Try our carrot and coriander soup or check out more warming soup recipes here, and make homemade bread rolls to serve on the side.

  • 100
  • Total time 45 minutes
  • Difficulty Easy


  • olive oil 1 tbsp
  • onion 1, chopped
  • ground coriander 1 tsp
  • ground cumin ½ tsp
  • ground turmeric ½ tsp
  • carrots 500g, peeled and chopped
  • floury potato 1 medium, peeled and chopped
  • vegetable stock 1 litre
  • coriander a small bunch, chopped
  • small flatbreads or pittas 2
  • olive oil 2 tbsp
  • ras el hanout 1 tbsp


  • Step 1

    To make the croutons, heat the oven to 200C/fan 180C/gas 6. Cut the flatbreads into bite-sized pieces then toss in the olive oil, ras el hanout and some seasoning. Spread on a non-stick baking tray and bake for 10-15 minutes or until crisp and golden.

    Step 2

    Heat the oil in a pan then fry the onion with a big pinch of salt for 5 minutes or until softened. Add the spices and cook for a minute then stir in the carrots and potatoes. Pour in the stock, bring to a simmer and cook for 25-30 minutes or until the veg is tender. Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the  coriander and season. Serve topped with the croutons and an extra sprinkle of coriander, if you like.

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[image id=”103083″ size=”landscape_thumbnail” align=”none” title=”Spice Tomato Soup Recipe With Chipotle” alt=”Tomato, chipotle and rice soup” classes=””]

Nutritional data

  • kcals 297
  • fat 10.3g
  • saturates 1.5g
  • carbs 40.1g
  • sugars 12.3g
  • fibre 8g
  • protein 6.9g
  • salt 1.3g

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