Carrot and coriander soup

A classic, simple and delicious soup

Carrot and coriander soup has always been one of my favourites- it’s a fuss-free and easy soup to make, it’s suitable for the whole family (my fussy children will eat it!), and it’s also a great cheap soup to make in bulk. Carrots are one of the cheapest vegetables to buy from the supermarket and with just a few little additions make a delicious, rich and creamy soup that is also healthy and low in fat.

I don’t worry about peeling the carrots for this, as it’s going to be blended anyway, just give them a wash and top and tail them.

This is a very easy one to make Slimming World friendly as there really isn’t a need for oil or butter- it’s perfectly delicious without! I add the potato for a little creaminess in the finished product.

Carrot and coriander soup mix Slimming world

My Recipe

Serves: 6
Syns: none
Healthy Extra:


  • 2 small/1 large onion, diced
  • 1 medium potato, peeled and diced
  • 600g carrots, rinsed, topped and tailed and roughly chopped
  • 1 tsp ground coriander
  • 2 pints vegetable stock (I use Marigold Suisse Bouillon, available from most supermarkets and health food shops)
  • 1/2 pack fresh coriander (approx 15g) roughly chopped
  • salt & pepper
  • Frylight/low-calorie cooking spray


  1. Spray a large pan with Frylight and gently cook the onion for 5 minutes, until softened.
  2. Add the carrots and potato, and gently cook for another 10 minutes, stirring every couple of minutes to prevent sticking
  3. Sprinkle in the ground coriander, and stir fry for 2 minutes.
  4. Add in the vegetable stock, pop on a lid, and simmer gently on a low heat for 30 minutes
  5. Add in the fresh coriander, and then using a hand blender, blend everything into a smooth soup, and season to taste with salt and pepper

Additional Info

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