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Roasted carrot and coriander soup

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4
Calories 170.32 kcal


  • 8 large carrots roughly chopped in 2cm pieces
  • 1 bunch of coriander including stalks
  • 1 large onion roughly chopped
  • 2 cloves of garlic roughly chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon chilli flakes or cayenne pepper
  • 1250 ml 5 cups home-made vegetable stock
  • 2 Tablespoons olive oil
  • Salt and pepper


  • Pre-heat the oven to 190°C / 375 F.
  • Massage the carrot pieces in 1 Tablespoon of olive oil and some sea salt.
  • Place them on a roasting tray, and once the oven is hot, roast the carrots for approx. 25 minutes. Until lightly browned.
  • Meanwhile heat 1 Tablespoon olive oil in a large saucepan over medium – high heat and add the chopped onion, once they begin the soften (approx. 5 minutes) add the chopped garlic for another minute.
  • Add all the ground spices, stir everything well for 30 seconds.
  • Add the coriander including stalks (keep some leaves seperate for decoration).
  • Add the vegetable stock, and bring to a low simmer.
  • Once the carrots are nicely roasted add them to the rest, and let everything lightly simmer for another 10 more minutes.
  • Take off the heat, and allow to cool slightly.
  • Pour the soup into a blender / food processor, and blend until nice and smooth.
  • Return the soup to the saucepan, re-heat and season to liking.