Meat Free Monday: A glut of carrots.

I had a load of carrots that needed using up before they went off and let’s face it *everyone* loves Carrot & Coriander soup, plus with Autumn poking it’s head around the corner making and freezing portions of soup means you can have a homemade, comforting bowl of soup whenever you feel like.


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 450g/1lb carrots, sliced (I left the skins on)
  • 1 tsp ground coriander
  • 2 pints of vegetable stock
  • large bunch of fresh coriander, roughly chopped
  • salt and freshly ground black pepper


  • Heat the oil in a large pan and add the onions and the carrots. Cook for a few minutes until they start to soften.
  • Add the ground coriander and cook for 1 minute.  Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
  • Add the coriander and then whizz everything up with a hand blender/blender until smooth.


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