RECIPE: Carrot And Coriander Soup | #ThisGirlEats

Serves: 2
How much does it cost? This cost me less than 50p per person
What are the benefits? This recipe is suitable for vegans, gives you 1 of your 5 a day and is rich in antioxidants.

It’s getting cold. I hate it when that happens. I mean, I love hot chocolate, the sound of rain, dressing gowns and all the other lovely things that come with winter, but I hate being cold.

Luckily, this new recipe is the perfect solution to those days when you seem to have a constant chill and can’t sniffling into your Kleenex ❄

I gave this a go because it’s my favourite flavour of soup and I’ve always wanted to try my hand at creating my own version. I made this to stretch for two servings, but it’s really simple to make for more or less – just adjust the amount of water and add a couple more carrots!

A bowl of this soup is high in fibre, antioxidants and vitamins from the carrots, plus it’s a wonderfully low fat, low carb option, if that’s something you’re looking for. It’s cheap too, with the ingredients only setting me back around 35p per person.


3 Small Carrots, Chopped
1 Medium Onion, Chopped
1 Vegetable Stock Cube
0.75 Litres Boiled Water
Dried Coriander 

Obviously coriander is kind of an essential one for this recipe! Other seasoning you will need to add is some dried garlic, salt and black pepper.

So, this is how I did it…

1. Because I wanted something that tasted rich and warming, I melted some butter in a pan for this recipe before throwing in the chopped carrot and onion. However, you can just use oil or cooking spray and it’ll taste just as good.

2. Fry the carrot and onion few minutes on a high heat before turning down and adding garlic, salt, pepper and a load of dried coriander.

3. Pour in the boiling water and dissolve a vegetable stock cube into the pan before leaving the simmer for 15 – 20 minutes.

4. I’ve only got a small hand blender, so I left the pan to cool a little before blending everything together. If you’ve got a full-sized stand-alone blender, you can pour it all in there straight away and whizz it to your heart’s content. Either way, blend until no chunks are left.

5. For a last little zing of flavour, pour into a bowl and sprinkle a touch more black pepper and dried coriander once it is in a bowl before serving.

6. Reheat on the hob or in the microwave if it’s cooled down too much during blending.

Tips & Tricks

  • Honestly, this basic soup recipe will work with any vegetables you’d like use, with pretty much exactly the same method – soften whatever veggies you choose, pour in the stock, simmer, blend and serve!


  • I would absolutely recommend batch cooking this because it reheats brilliantly and makes a lovely lunch the next day too.


  • I used dried coriander here simply because pretty much all of my herbs and spices are dried, but you don’t have to – fresh if brilliant if you’ve got it!




Published by

Sam Lawrie

In love with loud music, trashy television and fluffy cats.

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