Quick and Easy Carrot and Coriander Soup | BakeThenEat.com
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Quick and Easy Carrot and Coriander Soup

Quick and Easy Carrot and Coriander Soup is a fulfilling lunch or great as a light supper. Packed full of vegetables and flavour this is a great soup for all occasions.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Savoury
Cuisine: British
Servings: 4 servings
Author: Emma


  • 2 tablespoons olive oil
  • 1 medium sized onion - finely chopped
  • A medium celery stick - finely chopped
  • 2 cloves garlic - crushed
  • 450 grams carrots - peeled and chopped 16 ounces / approx 3 cups once chopped
  • 1 litre gluten free vegan vegetable stock 4 and 1/4 cups
  • 10 large fresh coriander / cilantro stalks - leaves taken off the stalks
  • 1/2 teaspoon dried crushed chilli flakes - more if desired
  • A large handful fresh baby spinach leaves - optional
  • Salt and Peper to taste
  • Extra virgin olive oil for a drizzle - optional


  • In a large heavy bottomed saucepan gently heat the olive oil and add in the onion and celery and very gently fry until the onion becomes soft and translucent. Around 5 minutes should do it, keep the heat low and stir occasionally.
  • Then add in the garlic and fry for another minute.
  • Next add in the carrots, vegetable stock, fresh coriander stalks and the dried chillies if you are using them. Turn up the heat and bring everything to a boil then reduce the heat and simmer for 30 minutes.
  • Pour the soup into a liquidiser, food processor or using an electrical hand blender blend the soup until smooth. Or mash like mad if you are doing it by hand.
  • Return the soup to the pan add in the spinach if using and season well with the salt and pepper. Stir everything together and serve.
  • Drizzle a little extra virgin olive oil over the top of the soup if you like and garnish with a few of the fresh coriander leaves.
  • This soup will keep in the fridge for 2 days. If you wish to freeze this soup I would advise not to add the spinach until after you have defrosted the soup. It will keep in the freezer for 3 months.