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Carrot & Two Coriander Soup

gluten free
wheat free
kid friendly
cheap as chickpeas
low fat low sugar, diabetic friendly
1 spoon difficulty rating

35 minutes

Serves: 4

Carrot & Two Coriander Soup

Don't worry if you hate fresh coriander - simply sub parsley instead! Simple and warming, the soup works well as it is. Alternatively, make it more nutritious and substantial by adding some cooked pulses - eg beans or whole lentils. Blend them or leave whole. 


  • 1 large onion, roughly chopped
  • 1kg/generous 2lbs carrots roughly chopped
  • 1 medium potato, roughly chopped
  • 1 tsp olive oil
  • 2 cloves garlic crushed
  • 1 tsp ground coriander
  • 2cm/1 inch fresh ginger, grated
  • 600ml/21 fl oz low salt vegan stock
  • 1-2 tbsp lemon juice or the juice of half a lemon
  • Black pepper
  • 1-2 handfuls fresh coriander, finely chopped
  • Optional: a tin (about 240g home-cooked) of lentils, beans or chickpeas.


1. In a medium-size pan, lightly fry the onion, carrots and potatoes in the oil, adding a little stock to prevent sticking if necessary.

2. Add the garlic and ginger. Fry in for a minute or so then add the coriander and fry that in for about half a minute.

3. Add the rest of the stock, cover the pan and simmer for 25-30 minutes, or until the vegetables are tender.

4. Blend the soup. Stir in the lemon juice and season with black pepper. Stir in the coriander leaves and serve.  

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