Vegan Coriander & Carrot Soup

A comforting vegan soup, perfect for the cozy 'stay at home' days.

Serves: 3-4


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 500 g carrots, peeled and chopped
  • 1 medium floury potato, peeled and chopped
  • 1 litre vegetable stock
  • Small bunch coriander, chopped
  • Croutons


  1. Heat the oil in a pan then fry the onion with a big pinch of salt for 5 minutes or until softened.
  2. Add the spices and cook for a minute then stir in the carrots and potatoes.
  3. Pour in the stock, bring to a simmer and cook for 25-30 minutes or until the vegetables are tender.
  4. Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the coriander and season.
  5. Serve topped with the croutons and an extra sprinkle of coriander, as you like.