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bowl of carrot and coriander soup

Carrot and Coriander Soup

Cowbridge Kitchen

If you like a soup with a bit of a kick then this Carrot & Coriander soup is traditionally a little bit spicy , and can be made as a thick soup or a broth.

The spice comes from the black pepper in the recipe, but be careful it is easy to make this soup too hot. I would suggest that you put a bit less pepper than you think you might want. That is why I have included two settings Mild & Spicy.

This Carrot & Coriander soup is great served on a Winters day with some hot buttered bread.


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You can make this soup in just 1 hour
15 mins Prep.
45 min Cooking time.
Cooking timer Time
This is per 250ml serving
Calories: 103
Protein: 1.5g
Fat: 5.9g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5.9g
Nutritional information Nutrition
This recipe will serve upto 6 people Table for Two Servings
Easy : You don't need to be an expert to make this soup. Chefs hat Difficulty
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How to Make Carrot and Coriander Soup

Carrot and Coriander Soup originated in Britain in the 14th century, but has become known as a classic french soup as Carrot soup was a favourite of King Edward the vii . He reportedly ate this soup every 26th August to commemorate the 1346 battle of Crcey, as to whether he ate Carrot and Coriander soup is a little less clear.

Carrot and coriander soup is a variation on the classic Carrot soup, and it offers more flavor and is a very healthy choice if you like your soup a little bit spicy.

If you are looking for a healthy soup option try this 'Tomato Soup' , low in calories and high in taste.


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serving tray Cuisine:French
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ingredients

450 g Carrots
30 g Fresh Coriander
1 Brown onion
1.2 Lt / 2 pints of Veg Stock
1 tablespoon olive oil
1 teaspoon of salt
½ tsp or 1 tsp of black pepper (Mild/Spicy)
Parmesan cheese to serve

Cooking Instructions

  1. Boil the Tagliatelle in a pan of salted water for 5 minutes until soft / cooked. Then drain and drizzle with olive oil.
  2. Dice the onion and mix with garlic and oil / set aside
  3. Slice the mushrooms and set aside
  4. Roll and slice the ham / set aside
  5. Finely chop the chives / set aside
  6. Melt the butter in a frying pan and add the Onion/Garlic & oil mix - cook for 2 min
  7. Add the white wine and Flambé
  8. Add the mushrooms to the pan / cook for 2 mins
  9. Add the mustard and mix in
  10. Add the ham into the pan
  11. Then pour in the single cream and mix together / Cook for 5 Mins
  12. Add the cooked Tagliatelle to the sauce and mix it up a bit before serving.
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Tips -
Other ideas:
' Carrot & Coriander soup is traditionally a bit spicy ...'
Add an extra ½ tsp of pepper for a spicier broth ....'
'You can drizzle some Single Cream on top of this soup if its a bit spicy for you ...'