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Carrot and coriander soup

How many times have you bought something at the shop because it seems easier than making it at home? Since going vegan, I have had to be much more picky about what I buy and usually find that I enjoy making meals where I know exactly what has gone into it.
I have bought carrot and coriander soup so many times at the supermarket but this is the first time I’ve tried making my own and was surprised at how easy it is!

2 tablespoons oil
1 onion
500g carrots
250g potatoes
1 stock cube made up with 1 pint boiling water
pinch of dried coriander
2 tablespoons fresh coriander
1 tablespoon vegan soft cheese if you like creamier soups


Heat oil in a large pan.
Chop the onion and fry for 3-4 minutes until translucent.
Peel and chop the carrots and potatoes and add to the pan. Cook for 4-5 minutes
Make the stock and add to the pan.

Bring to the boil and simmer for 15 minutes
Add a large pinch of dried coriander and 2 tablespoons of fresh coriander.

Bring back to the boil and simmer for another 15 minutes or until the vegetables are soft
Blend until smooth then add the vegan soft cheese if using and stir until just melted for a fancy swirl.

Enjoy! For other simple soups to keep you warm this winter, try my celery soup or potato and leek soup.


  1. I am always surprised by just how easy soup is to make, but it is one of the most frequently bought canned goods. This recipe sounds delicious, I can’t wait to try it! #GlobalBlogging

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