Vegan Carrot and Coriander Soup

Updated post.

Carrot and coriander soup is a classic, delicious soup the entire family will love.

Here, I wanted to share my Dad, award winning chef and restaurateur George Psarias’ recipe as I always make carrot and coriander soup his way-the super easy and super tasty way!

This is such a vibrant, healthy and wholesome soup, it makes the ideal light lunch, or a tasty starter at a dinner party. We’ve even enjoyed it at Christmas dinner before.

I love the sweetness of the carrots against the fragrant coriander – it’s a taste sensation, and I know this soup is one you’ll make time and time again.

Enjoy!

Carrot and Coriander Soup

Ingredients (make 4 portions)

• 1 tbsp olive oil
• 1 onion, chopped
• 1 potato peeled and chopped
• 450g carrots, washed and sliced
• 1 clove garlic, crushed
• 1 tsp ground coriander
• Salt and freshly ground black pepper
• 1.2 litre vegetable/vegan stock
• vegan/ coconut cream and fresh coriander to serve

Method

1. Heat the olive oil over a medium heat in a large saucepan
2. Add the onion, potato, carrots and garlic, sauté for 4 minutes until they begin to soften
3. Stir in the coriander, salt and pepper seasoning and then vegetable stock. Bring to the boil and then reduce to a simmer.
4. Cover and cook for 20-25 minutes until the carrots are tender
5. Pour the mixture into a food processor and blend until smooth
6. Return to the pan to reheat.
7. Serve in bowls with a drizzle of coconut/ vegan cream and a sprig of fresh coriander

Delicious with wholemeal/gluten-free rolls for dunking.