Daisy's carrot and coriander soup

  1. Yield Serves 6
  2. Total time: 40 minutes

The classic carrot and coriander combination


  • 25g (1oz) butter
  • 1 medium onion, finely chopped
  • 1 garlic clove, crushed
  • 550g (1 1/4lb) carrots, of which 450g (1lb) roughly chopped and 110g (4oz) coarsely grated
  • 1 litre (1 3/4 pints) vegetable stock
  • a pinch of freshly grated nutmeg
  • 1 tablespoon chopped fresh coriander
  • 150ml (1/4 pint) single cream
  • salt and freshly ground black pepper
  • To garnish
  • 150ml (1/4 pint) yoghurt
  • 2 tablespoons chopped fresh coriander
  1. Daisy's carrot and coriander soup

    Melt the butter and cook the onion and garlic gently until soft, making sure they don't go brown or burn.

    Add the roughly chopped carrots, stock and nutmeg.

    Cover, bring to the boil and simmer gently until the carrots are tender which might take 20 minutes or so, but just taste them as you go along to see.

    Cool a little, add some salt and pepper and then puree in a liquidiser.

    Return the soup to a clean saucepan and stir in the grated carrots, coriander and cream.

    Taste to see if there is enough salt and pepper. 

    Serve garnished with a swirl of yoghurt and a sprinkling of chopped fresh coriander.

    Sent to us by Daisy Mitchell. 

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