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.
Makes 2 litres
Total Time
40 Minutes
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
Step 1

Preheat the oven to 190°C. Chop the
carrots once or twice, depending on size, to get 7cm lengths.

Step 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.

Step 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

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