Roast Carrot & Coriander Soup |
This is the cosiest bowl of goodness on a chilly day, but with so much fresh sweetness it smacks of late summer sunshine. A practically hands-free, no-chop number for busy mums, and the rest who want a satisfying meal or starter without the fuss.
Favourites 39
Total Time: 40 Minutes
Makes 2 litres


  • 1kg of carrots
  • 2 onions, roughly chopped
  • 3 garlic cloves
  • 1 tbsp of olive oil
  • 1 tbsp of coriander seeds
  • 1.5 litres of chicken or vegetable stock
  • Handful of flat-leaf parsley, roughly chopped, plus extra to serve
  • 1 tsp of ground coriander
  • Pumpkin seeds, to sprinkle
  • Salt and pepper


  1. Preheat the oven to 190°C. Chop the carrots once or twice, depending on size, to get 7cm lengths.
  2. Toss the carrots and onions in the olive oil with the garlic cloves with the seeds, and tumble into a large baking tray. Roast the veg for 30–40 minutes, turning once halfway through cooking, until soft but not fully browned. Remove from the oven and allow to cool briefly.
  3. Tip the veg into a powerful blender along with the stock and whizz until smooth. Add the parsley and coriander and whizz again. Ladle into bowls and sprinkle with pumpkin seeds and fresh parsley. Keeps for three days in the fridge and freezes for three months.

Recipe courtesy of

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.