Carrot and Coriander Soup

Serves  4


1  tablespoon sunflower or rapeseed oil 
1  clove garlic, crushed
1  onion, chopped
2  medium carrots, grated 
2  celery sticks, chopped
2  tomatoes, chopped
600mls vegetable stock
300mls orange juice
3  tablespoons freshly chopped coriander
freshly ground black pepper to season


  • Heat the oil, add the garlic, onion, carrot, celery and tomatoes and cook for a few minutes until softened
  • Add the stock, season and simmer for 20-25 minutes 
  • Add the coriander and orange juice 
  • Pulse in a blender, reheat, check the seasoning and serve 
  • Serve with chunks of wholegrain bread


Recipe tip: Reduce salt further by using homemade vegetable stock or by using a low salt stock cube 

Per 100g

Low fat, low saturates, low sugar, low salt  

Per serving

Energy: 110 Kcals/462 Kjoules Fat: 3.7g Saturates:  0.3g Sugars: 15.1g Salt:  1.1g  

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