Carrot & Coriander Soup

OK, so I know I haven’t reinvented the wheel here, but some flavour combos are a classic for a bloody reason, so don’t mess with it. And another thing, soup is like the most basic shit to make in the kitchen, you chuck everything in a pot and Bob’s ya knob, so if I see you in the supermarket and you have any of that condensed tinned crap in your trolley I might throw it at you.



Prepare your veg

Heat the oil in a large saucepan, then sweat off your onions and garlic

Add the carrots and stock and bring to the boil

Lower the heat to a simmer and stir in the spices and seasoning. Simmer for about 15 minutes

Puree with either a stick blender or transfer to a food processor

Stir through the fresh coriander

Serves 4-6


  • 6 large carrots (600 grams), peeled and roughly chopped
  • 1.2 litres stock (vegetable or chicken)
  • 2 tablespoons coconut oil
  • 1 brown onion, large dice
  • 1 clove garlic, crushed
  • 2 teaspoons ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons onion powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sea salt
  • bunch of fresh coriander, roughly chopped