Comforting Carrot Soup…

…add Coriander for a tasty twist!

What a grey, rainy, cold day needs is thick & yummy homemade soup for lunch…


I like to make my soups in a slow cooker so that it just sits there until I need it, but this recipe works equally well in a saucepan

Ingredients – serves 4:

  • 50g oil or butter (or a mix of both)
  • 150g sliced onion, leek, celery – if you have equal quantities of each, that’s great – if you don’t have one of them, don’t worry, just top up with the others!
  • 400g sliced carrots
  • 25g plain or gluten free flour
  • 1/2 tsp tomato puree
  • vegetable stock cube – I prefer the Kallo range of organic stock cubes – they add just the right amount of seasoning, have great flavour & are gluten free
  • 1 litre water

Optional extras

  •  1 tbsp ground coriander
  • fresh coriander


  • Melt butter & oil
  • Add the onions, leek, celery & carrots
  • Cook gently with the lid on – without colouring – for 5 minutes
  • Stir in the flour
  • Add the water, tomato puree & stock cube
  • If you’re using ground coriander add upto 1 tbsp now, to taste
  • Bring to the boil & simmer for 15 minutes or leave in slow cooker
  • Once the vegetables are soft, blend until smooth
  • Reheat gently with some freshly ground black pepper
  • Garnish with fresh coriander, if using – perfect!

Healthy Bits

  • 170 calories per serving using butter
  • 11g fat per serving using butter

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