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Warming carrot and coriander soup

Lyndon Wallace and Ecosoup


  • 1 tbsp oil (olive or vegetable)
  • 1 onion, chopped
  • 1 tsp ground coriander
  • 1 potato, cubed
  • 450g carrots, chopped
  • 1.2l vegetable stock
  • Fresh coriander, approx. one handful


Heat up the oil in a large pot, add the onion and fry for about 5 minutes on low heat until translucent. Turn heat up to medium and add your ground coriander and potatoes. Fry for 1 minute. Add your carrots and stock and bring to a boil. Reduce your heat to a simmer and let cook for about 20 minutes, or until the carrots are tender. Using a food processor or hand blender blitz the soup until smooth. Return to pan, season with salt and pepper and fresh coriander.