Carrot and Coriander Soup

Especially fine with the addition of orange zest.


  • 1lb/450g carrots (peeled and sliced)
  • 1-2 leeks (sliced), or one medium onion (peeled and chopped fine)
  • Optional – zest of 1 orange, juice of 2 oranges
  • 2 tsp ground coriander
  • salt and pepper
  • 2 pints/1.2 litres water, vegetable stock, or chicken stock


  • Add 1oz butter or some oil to a saucepan and put to a gentle heat; pop in the ground coriander, and fry very gently for just a minute. Add the leek/onion and the carrot, and cook gently for about 10 minutes. You want the vegetables softened, but not coloured.
  • Pour in the water or stock, and add the zest of the oranges. Season with salt and pepper. Bring to the boil, then simmer gently for about 30-40 minutes.
  • When the vegetables are fully cooked, remove from the heat and cool for a few minutes. Add the orange juice and blitz until very smooth, in a food processor or with a hand held liquidiser. Return to the pan, adjust the seasoning, and reheat gently.
  • Serve in bowls, with a wee dollop of yogurt (to impress, swirl it with a knife blade or similar), and a sprinkling of chopped fresh coriander.

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