Carrot and coriander soup

IMG_2893A classic  and simple recipe for a rainy midsummer’s day. And so easy to make! Always use organic carrots if you can, I buy the young ones from the farmers’ market – in fact I made this as I had too many (two-for-one day!). This is a great anti-cancer soup for immunity-building with all the orange carrot and turmeric. You could also add grated zest of an orange at the end to make it more piquant; adding ginger with the turmeric also gives it an extra kick and more anti-cancer properties.

Serves 2-3

  • 1 tbsp vegetable or coconut oil
  • 1 onion, chopped
  • I clove garlic, chopped
  • 1 tsp ground coriander
  • 1 large potato or 2-3 new ones, chopped
  • 450g /1 lb carrots, chopped (I scrub but don’t peel esp if organic)
  • 1 litre vegetable stock or water
  • large handful coriander
  • 1 inch fresh or 1 tsp  ground turmeric, finely chopped
  • some grated nutmeg
  • squeeze of lemon juice
  • salt and black pepper


Gently sweat the onions and garlic in the oil for 5 minutes. Then add the coriander and turmeric  (ginger if you are using) and sweat a little longer. After a further 5 minutes or so, when translucent, add the potato and carrot and the stock or water (I usually use water rather than a cube).  Be careful with the water/stock and add to taste later so that you don’t make the soup too watery. Allow it all to simmer on a gentle heat for 20-30 minutes or until the vegetables are soft.

Chuck in the fresh coriander, add nutmeg, squeeze of lemon, orange zest if using, and then whizz up in a hand blender or liquidizer, whatever is easiest. Keep it fairly thick though.

Serve piping hot with a sprinkle of fresh coriander.

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