Roasted Carrot & Coriander Soup

Name: Roasted Carrot & Coriander Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 900ml Vegetable Stock, hot; 1 Onion, medium roughly chopped; 10ml Ground coriander; 10ml Lemon Juice, fresh; 2 Garlic, cloves peeled; 15ml Olive Oil; 15g Coriander, fresh chopped; to taste Salt; to taste Black Pepper; 800g Carrots, peeled and chopped

A smooth roasted carrot and coriander soup that is quick, comforting and ideal for busy weekdays.

50 mins total for first methodServes 4Oven

Ingredients ↓Method ↓

Ingredients

900ml Vegetable Stock, hot
1 Onion, medium roughly chopped
10ml Ground coriander
10ml Lemon Juice, fresh
2 Garlic, cloves peeled
15ml Olive Oil
15g Coriander, fresh chopped
to taste Salt
to taste Black Pepper
800g Carrots, peeled and chopped

Method

15 mins prep35 mins cook50 mins total

Heat the oven to 200°C fan and line a baking tray.
Toss carrots onion and garlic with olive oil then roast for 25 minutes until soft and lightly caramelised.
Transfer roasted vegetables to a saucepan and stir in ground coriander.
Pour in hot stock and simmer for 8 minutes.
Blend until smooth using a stick blender.
Stir in chopped fresh coriander and lemon juice.
Season with salt and black pepper then serve hot.

Notes

Roast the carrots until lightly caramelised for the best flavour.

Add a little extra stock if you prefer a thinner texture.

Serve with warm bread and a swirl of yoghurt if you like.

About this recipe

This roasted carrot and coriander soup is naturally sweet, warming and easy to make in one pot. Roasting the carrots first deepens the flavour and gives the soup a richer colour.

Blend until silky and finish with fresh coriander and a squeeze of lemon for balance. It works well as a light lunch or an easy weeknight starter.

British Recipes Soup Vegetarian Soup