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Carrot and Coriander Soup

Carrot and Coriander Soup

"Everyone loves this flavoursome and healthy classic!" 

  •  Coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 medium onion
  • 2 celery sticks
  • 2 garlic cloves
  • 1cm piece root ginger
  • 1 litre vegetable stock
  • 300g carrots
  • 200g turnips
  • 1 red pepper
  • 150g frozen peas
  • Salt and freshly ground black pepper
  • A small handful coriander leaves
  1. Finely chop the onion, garlic and ginger. Chop the pepper, turnips and carrots into larger chunks and the celery into 1cm slices. 
  2. Place a heavy bottomed pan with some coconut oil over a medium-high heat.
  3. When hot add the cumin, coriander, onion, celery, garlic, ginger and stir fry for 2-3 minutes.
  4. Add the stock, carrots, turnip, red pepper and bring to the boil.
  5. Reduce the heat to medium-low, cover and simmer for 20 minutes, or until the veg is tender.
  6. Add the peas and simmer for 3-4 minutes.
  7. Season well then remove from the heat.
  8. Tear and stir in the fresh coriander and serve in warm bowls.


Gluten Free: Yes

Dairy Free: Yes

Vegan: Yes

Vegetarian: Yes

Recipe Serves: 4 people

Difficulty: Medium

Time: 45 mins

Calories: 159

Carbs: 26g

Sugar: 12g

Fat: 4g

Saturates: 3g

Protein: 4g

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