Carrot & Coriander Soup

Carrot & Coriander Soup

Carrot and coriander soup is one of the most flavoursome food combos. We love the versatility of coriander — the seeds, stems and leaves all have a uniqueness in flavour.



  • 1 onion, medium
  • 2 tbsp olive oil
  • 1 tsp coriander seeds
  • 500g (17.6 oz) carrots
  • 750ml (1.5 pints) filtered water
  • Few sprigs of coriander
  • Salt and pepper to season


  1. In a large saucepan, and under a medium heat, sauté the onion in olive oil until translucent. Add in the coriander and lightly toast until brown.
  2. Add in the carrots and coat with the oil, then add in the water. Cook until the carrots start to soften — around 15 minutes, then remove from heat.
  3. Ladle the soup into a high-speed blender and whizz until fine. Transfer back to the saucepan. Season to taste.
  4. Just before serving add some chopped fresh coriander leaves and stem.

Recipe by Edward Daniel © Ethivegan. For more recipes see