Carrot and Coriander Soup

Carrot and Coriander Soup

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Try this quick and easy carrot and coriander soup recipe with onions, potatoes, carrots, garlic and vegetable stock all simmered gently with fragrant herbs. The perfect soup for a light lunch.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time40 minutes


  • 15 ml Stork Margarine
  • 15 ml Vegetable oil
  • 2 Onions, chopped
  • 5 Large carrots, peeled and chopped
  • 3 Cloves crushed garlic
  • 45 ml Ground coriander
  • 1 Knorr Vegetable Stock Pot
  • 1 Large floury potato, peeled and quartered
  • 1.5 l Water
  • 1 Small bunch fresh coriander, chopped
  • 3 ml Robertsons Course Black Pepper
  • 1 Lemon, juiced


  • Heat the Stork Margarine and oil in a large saucepan, over medium-high heat. Add the onion and carrot and cook for 10 minutes, until vegetables have softened and start to caramelise.
  • Add the garlic and ground coriander powder. Cook for 3 minutes, to soften the garlic and roast the coriander powder.
  • Add the Knorr Vegetable Stock Pot, potato and water. Bring to the boil, then turn down and simmer for 20 minutes, until potatoes are tender.
  • Add chopped fresh coriander and blend soup until smooth. Season with lemon juice and Robertsons Course Black Pepper.
  • Serve with extra coriander leaves and a swirl of cream.