Spicy Carrot and Coriander Soup


  • 1 tbs olive oil

  • 1 onion , 160g, diced

  • 1 stick of celery , diced

  • 450g  of carrots , peeled and sliced

  • A large bunch of fresh coriander , stems removed and leaves chopped

  • 1 medium potato peeled and chopped into quarters

  • 1 fat clove of garlic , minced

  • 1 heaped tsp cumin

  • 1 level tsp ground coriander

  • 1/2 tsp paprika

  • 1 level tsp dried coriander

  • 4 cups low sodium vegetable stock

  • A small pinch each of sea salt and cracked black pepper


Heat the oil in a large sauce pan, add the onion and cook over a medium heat for 5 minutes, stirring occasionally. Add the celery and cook for another 5 minutes, then add the garlic, dried coriander and spices, cook for about a minute. Now add the carrots, potatoes, salt, pepper and stock, stir and leave to simmer for 20 - 25 minutes until the carrots and potato are cooked. When the vegetables are cooked blitz the soup with a hand held blender. Stir in the coriander then serve immediately with crusty bread. I recommend adding a dollop of yogurt and a couple of coriander leaves.

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