Carrot and coriander soup

Joburger Priya Pitamber, one of the runner’s up in our Le Creuset competition, shares her hearty carrot soup recipe.

Serves: 2

Preparation time: 10-15 minutes

Cooking time: 30-45 minutes


3 grated carrots
1/2 a chopped leek
2 handfuls (save a little for the garnish) fresh coriander leaves
2 tsp powdered vegetable stock
1 tsp salt
2 to 3 tsp ground coriander
1/4 tsp (de-seed it if you do not like the heat) minced green chilli or quarter a whole chilli and chop it
a sprinkle of black pepper
2 to 3 cups water
a drizzle of fresh cream
ciabatta bread


Add the vegetables, spices and water into a pot. Bring to the boil. Simmer for about half an hour to 45 minutes. Once the carrots are soft, allow the broth to cool.

Once it has cooled off, pop it into the blender to make into a smooth soup. Adjust the taste and consistency of the soup to your preference – more water if you need it thinner, or simmer it a bit more if you want it a bit thicker. Garnish with chopped fresh coriander, and a drizzle of fresh cream. Serve with crispy ciabatta.

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