A smooth, vibrantly orange blended soup built on sweet carrots, softened onion, and a warm spice base of ground coriander and cumin. Light but satisfying, it is finished with fresh coriander leaves and a swirl of cool yoghurt in each bowl. Straightforward enough for a weeknight, it sits comfortably as a starter or a simple lunch.
1piece
2clove
15g
2tbsp
1tsp
0.5tsp
600g
1l
0.75tsp
0.25tsp
4tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 2clove | — | — | |
| 3 | | 15g | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 600g | — | — | |
| 8 | | 1l | — | — | |
| 9 | | 0.75tsp | — | — | |
| 10 | | 0.25tsp | — | — | |
| 11 | | 4tbsp | — | — |
Pull away the papery outer layers of the onion and discard them.
White onion · 1 piece
Scrape the finely chopped onion into a medium bowl and set aside.
Crush each garlic clove with the flat of the knife to loosen the skin, then peel it away.
Garlic clove · 2 cloveChop the peeled garlic cloves finely.
Scrape the finely chopped garlic into a small bowl and set aside.
Place the coriander leaves on the chopping board.
Coriander leaves · 15 gChop the coriander leaves roughly.
Scrape the roughly chopped coriander into a small mixing bowl and set aside.
Pour the olive oil into the large saucepan.
Light olive oil · 2 tbsp
Heat the olive oil over a medium heat until it shimmers.
Tip the finely chopped onion into the saucepan with the hot oil.
Saute the onion, stirring occasionally, until softened and translucent.
Add the finely chopped garlic to the sauteed onion and stir to combine.
Add the ground coriander to the garlic and onion mixture.
Ground coriander · 1 tspAdd the ground cumin to the garlic and onion mixture.
Ground cumin · 0.5 tspStir everything together and cook for a minute to toast the spices.
Peel the carrots with a peeler, removing all the skin.
Carrots · 600 g
Chop the peeled carrots into even 1 cm slices.
Tip the roughly chopped carrots into the spiced onion base and stir to coat.
Pour the vegetable stock over the carrots and onion.
Vegetable stock · 1 lStir the soup base to bring everything together.
Bring the carrot soup base to a boil over a high heat.
Reduce the heat and simmer until the carrots are completely tender and crush easily against the side of the pan, about 18 minutes.
Pour the hot soup into the blender in batches, filling it no more than half full; take out the centre cap, cover the hole with a folded cloth, and blend until completely smooth.
Pour the blended soup back into the saucepan.
Add the roughly chopped coriander to the smooth carrot and coriander soup.
Add the salt to the soup.
Salt · 0.75 tspAdd the black pepper to the soup.
Ground black pepper · 0.25 tspStir the soup to distribute the seasoning evenly.
Simmer the seasoned soup gently for a couple of minutes to meld the flavours.
Ladle the finished soup into warmed soup bowls.
Swirl a tablespoon of natural yoghurt into each bowl of soup to finish.
Natural yoghurt · 4 tbsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Pull away the papery outer layers of the onion and discard them.⏱ 15sResultPeeled onion |
| 2 | Peeled onionstep 1 | | Chop the peeled onion finely.⏱ 2 minResultChopped onion |
| 3 | Chopped onionstep 2 | | Scrape the finely chopped onion into a medium bowl and set aside.⏱ 10sResultChopped onionused in step 12 |
| 4 | 2 clove | | Crush each garlic clove with the flat of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Chop the peeled garlic cloves finely.⏱ 1 minResultChopped garlic |
| 6 | Chopped garlicstep 5 | | Scrape the finely chopped garlic into a small bowl and set aside.⏱ 10sResultChopped garlicused in step 14 |
| 7 | 15 g | | Place the coriander leaves on the chopping board.⏱ 15sResultCoriander leaves |
| 8 | Coriander leavesstep 7 | | Chop the coriander leaves roughly.⏱ 45sResultRoughly chopped coriander |
| 9 | Roughly chopped corianderstep 8 | | Scrape the roughly chopped coriander into a small mixing bowl and set aside.⏱ 10sResultRoughly chopped corianderused in step 27 |
| 10 | 2 tbsp | | Pour the olive oil into the large saucepan.⏱ 5sResultLight olive oil |
| 11 | — | | Heat the olive oil over a medium heat until it shimmers.⏱ 1 minResultHot oil |
| 12 | Chopped onionstep 3 | | Tip the finely chopped onion into the saucepan with the hot oil.⏱ 10sResultHot oil and finely chopped onion |
| 13 | — | | Saute the onion, stirring occasionally, until softened and translucent.⏱ 7 minResultSauteed onion |
| 14 | Chopped garlicstep 6 | | Add the finely chopped garlic to the sauteed onion and stir to combine.⏱ 15sResultRoughly chopped garlic and sauteed onion |
| 15 | 1 tsp | | Add the ground coriander to the garlic and onion mixture.⏱ 15sResultRoughly chopped garlic and sauteed onion and ground coriander |
| 16 | 0.5 tsp | | Add the ground cumin to the garlic and onion mixture.⏱ 15sResultRoughly chopped garlic and sauteed onion mixture |
| 17 | — | | Stir everything together and cook for a minute to toast the spices.⏱ 1 minResultSpiced onion base |
| 18 | 600 g | | Peel the carrots with a peeler, removing all the skin.⏱ 1 min 30sResultPeeled carrots |
| 19 | Peeled carrotsstep 18 | | Chop the peeled carrots into even 1 cm slices.⏱ 1 min 30sResultChopped Carrots |
| 20 | Chopped Carrotsstep 19 | | Tip the roughly chopped carrots into the spiced onion base and stir to coat.⏱ 15sResultChopped carrots and spiced onion base |
| 21 | 1 l | | Pour the vegetable stock over the carrots and onion.⏱ 30sResultChopped carrots and spiced onion base and vegetable stock |
| 22 | — | | Stir the soup base to bring everything together.⏱ 30sResultCarrot soup base |
| 23 | — | | Bring the carrot soup base to a boil over a high heat.⏱ 5 minResultBoiling carrot soup base |
| 24 | — | | Reduce the heat and simmer until the carrots are completely tender and crush easily against the side of the pan, about 18 minutes.⏱ 18 minResultTender carrots |
| 25 | Tender carrotsstep 24 | | Pour the hot soup into the blender in batches, filling it no more than half full; take out the centre cap, cover the hole with a folded cloth, and blend until completely smooth.⏱ 2 minResultSmooth carrot and coriander soup |
| 26 | Smooth carrot and coriander soupstep 25 | | Pour the blended soup back into the saucepan.⏱ 15sResultSmooth carrot and coriander soup |
| 27 | Roughly chopped corianderstep 9 | | Add the roughly chopped coriander to the smooth carrot and coriander soup.⏱ 15sResultRoughly chopped coriander and smooth carrot and coriander soup |
| 28 | 0.75 tsp | | Add the salt to the soup.⏱ 15sResultSmooth carrot mixture |
| 29 | 0.25 tsp | | Add the black pepper to the soup.⏱ 15sResultSmooth carrot mixture |
| 30 | — | | Stir the soup to distribute the seasoning evenly.⏱ 30sResultSeasoned carrot and coriander soup |
| 31 | — | | Simmer the seasoned soup gently for a couple of minutes to meld the flavours.⏱ 2 minResultPiping hot soup |
| 32 | Piping hot soupstep 31 | | Ladle the finished soup into warmed soup bowls.⏱ 1 minResultPiping hot soup |
| 33 | 4 tbsp | | Swirl a tablespoon of natural yoghurt into each bowl of soup to finish.⏱ 30sResultCarrot and Coriander Soup |
| Total Time | 50 min | ||
| Nutrient | Per serving |
|---|---|
| 186kcal | |
| 4g | |
| 8g | |
| 1g | |
| 26g | |
| 10g | |
| 5g | |
| 2,550mg |
A smooth, vibrantly orange blended soup built on sweet carrots, softened onion, and a warm spice base of ground coriander and cumin. Light but satisfying, it is finished with fresh coriander leaves and a swirl of cool yoghurt in each bowl. Straightforward enough for a weeknight, it sits comfortably as a starter or a simple lunch.
What you’ll doYou will soften onion and garlic in olive oil and toast ground coriander and cumin, then simmer sliced carrots in stock until tender. The soup is blended smooth and finished with chopped fresh coriander.
