Vegan Carrot and Coriander Soup

Cooks in 30 minutes

Vegan carrot and coriander soup with ginger is an easy low-fat vegan soup recipe that you can serve for a light lunch or snack during the day. Lovely aroma of ginger and ground coriander give a distinct flavour to a basic carrot and coriander soup, taking it from ordinary to extraordinary.

Carrot and coriander soup
Carrot and coriander soup

You will need

  • Large pot
  • Hand blender


Serves 4
  • 3 tbsp of extra virgin olive oil
  • 1 medium size white onion, finely chopped
  • 1 garlic clove, minced
  • 1 potato, peeled and diced
  • 500 g (1 lb 2 oz) carrots, peeled and roughly chopped
  • 1 bunch (50 g/2 oz) of fresh coriander, finely chopped
  • 1 tsp of fresh minced ginger
  • 1/2 tsp of ground coriander
  • 1,1 litre (2 pint) of vegetable stock
  • Black pepper
  • Salt

Preparation Method

45 minutes
  1. Heat the olive oil in a large pot with a thick bottom. Saute chopped onion with garlic and ginger over medium-high heat until they softened.
  2. Add carrots with ground coriander and continue cooking for further 5 minutes, stirring occasionally.
  3. Put the potato and pour the vegetable stock into the pot. Bring to a low simmer and cover the pot with a lid. Allow to cook for 30 minutes or until the carrots are very soft and tender.
  4. Add fresh coriander into the pot. Using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
  5. Ladle the carrot and coriander soup into the soup bowls and garnish with herbs and bit of fresh cream if you are not on the vegan diet.

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