Carrot And Coriander Soup – Delia Smith – 50 Women Game Changers In Food

Serving 4 people

35 min


  • carrots 2 pounds carrots, about 14-16 whole carrots, peeled, trimmed and cut into 1" pieces
  • coconut milk 3 tablespoons coconut milk
  • coconut oil 1 tablespoon coconut oil
  • coriander seeds 1 tablespoon coriander seeds
  • fresh cilantro fresh cilantro, for garnish, optional
  • garlic 1 small clove garlic, crushed
  • pumpkin seeds toasted pumpkin seeds, optional
  • salt and pepper salt and freshly ground black pepper, to taste
  • vegetable stock 6 cups vegetable stock
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How to make it

  1. Dry roast coriander seeds in a small frying pan over medium heat until fragrant, about 1-2 minutes. Crush in a mortar and pestle.
  2. Heat coconut oil in a soup pot.
  3. Add carrots, garlic and 2 teaspoons crushed coriander seeds. Stir carrots well, then cover pot and let vegetables cook over medium-low heat until they begin to soften, about 10 minutes.
  4. Add stock and bring to a boil; reduce heat to low and simmer 20 minutes, partially covered, or until vegetables are tender.
  5. Let soup cool slightly, then puree in blender or food processor.Season to taste with salt and pepper.Ladle into bowls and garnish with a swirl of fresh coriander, coconut milk, pumpkin seeds, and remaining toasted coriander seeds.