Carrot and Coriander Soip

Vegan Carrot and Coriander Soup

Recipe for 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.


How to make carrot and coriander soup

winter soup ideas

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

Carrot and Coriander Soip


  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.


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