Carrot and coriander soup

Don’t let your kilo of carrots go to waste. Instead, spruce up these often forgotten heroes of the root vegetable world with fresh coriander and a generous sprinkling of mixed spice. Because nothing quite beats the texture and simple flavour of a carrot and coriander soup. Even better that it’s fodmap friendly.

Serves 6


1 tbsp olive oil

100g leeks, white ends removed and finely chopped

1 kilo carrots, peeled and roughly chopped

1 tsp mixed spice

salt and pepper

500ml hot water

1 gf vegetable stock cube

1 medium potato, roughly chopped

50g finely chopped coriander


1.) Heat the oil in a large saucepan, add the chopped leeks and fry for 3 minutes until softened. Stir the mixed spice, salt and pepper.

2.) Add the chopped carrots and potato, along with the vegetable stock (mixed with water) and bring to the boil. Reduce the heat and cover with the lid.

3.) Leave to cook for 25 minutes until the carrots have softened. Add the finely chopped coriander and stir.

4.) Using a handheld blender, blitz until smooth and silky. Leave to cool for a few minutes and serve.

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