Carrot and Coriander Soup

I’ve been working on a project for my final year as a graphic design student. The project is about teaching people about eating seasonally and here is January’s recipe.

  • 1 tbsp vegetable oil
  • 1 onion
  • 450g carrots
  • Sliced 1 tsp ground coriander
  • 1.2 litres vegetable stock
  • Large bunch fresh coriander, roughly chopped
  • Salt and freshly ground black pepper
  • Bread for croutons
  • Butter


Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.

Stir in the ground coriander and season well. Cook for 1 minute.

Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth.

cut the bread into cubes and Toast itĀ  on a hot griddle pan with the butter.

Reheat in a clean pan, stir in the fresh coriander and serve.



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