resources > recipes > carrot and coriander soup

This soup was invented. The sweet potato makes it extra special. Not all vegetable bouillon is vegan, Marigold do a few, and one of theirs is vegan.

Carrot & Coriander Soup

2 tbsps vegetable oil
3 medium onions, chopped
4 garlic cloves, crushed
2 lb 2 oz (1 kg) fresh carrots, chopped
2 or 3 sweet potatoes, chopped
2½ pints (1.4 litres) water
2 tbsps vegetable bouillon
ground nutmeg
salt
1 bunch fresh coriander

1. Heat the oil in a pan and add the onions. Saute for about ten minutes or until the onions are translucent. Add the garlic and saute for one minute.

2. Add the carrots, sweet potatoes and water to the pan. Bring to the boil and simmer for about 30/35 minutes, until the carrots and sweet potatoes are very soft and you can easily mash them with a spoon.

3. Add the bouillon and ¾ of the coriander, roughly chopped. Remove from the heat and blend it to a smooth creamy soup. Put back on the heat, add the nutmeg and salt to taste.

4. Reheat and then serve with some of the remaining fresh coriander as a garnish.