Carrot and Coriander Soup


A good hearty soup for when there is snow on the ground.

The recipe is ascribed to Scotland where this soup is well known.

Use as a starter or as a light lunch.


medium onion
cloves garlic
15 ml
coriander seeds
500 gm
100 ml
FAIRTRADE white wine
1 litre
stock or water
15 ml
sunflower oil


Top, tail, skin and chop the onions and the garlic.

Peel the carrots and chop small.

Warm the oil and fry gently the onion and garlic for a few (~5) minutes.

Add the carrots.

Gently crush the coriander seeds using a pestle and mortar and add to the carrots.

Stir nicely.

Add the wine and the stock and bring to the boil. Turn down to a simmer and cover.

When the carrots are tender (~20 minutes approx.), liquidise them in a blender and return the liquid back to the pan.

To serve

Serve with chopped fresh coriander.


None needed.