Carrot & Coriander Soup: a spring essential. This version is vegan, fat-free, quick and delightfully simple to make.
It’s impressively easy to prepare, and at just 70 calories per serving it’s an ideal light starter—satisfying, flavourful and not at all heavy.
Even with minimal ingredients and no added fat, the soup is creamy and full of bright, fresh flavour.
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When I bring a bag of vegetables home from the market, my dog always knows if there are carrots inside. She immediately sniffs them out and buries her nose in the bag before I even get through the door. I love buying carrots with their tops on—she looks hilarious trying to carry one while the leaves flop everywhere.
Coriander is another household favourite. It brightens the soup and keeps the flavour fresh; roasted coriander with broccoli and garlic is one of my top simple side-dish ideas.
With only five ingredients, no added fat and ready in about 20 minutes, this soup tastes like something that’s been gently simmered for hours—without the effort.
This soup is:
- Vegetarian & vegan
- Dairy-free
- Gluten-free & paleo
- Nut-free
- Soy-free
- Fat-free
- Only 70 calories per serving
📖 Recipe
Vegan Carrot & Coriander Soup
4
5 minutes
15 minutes
20 minutes
A simplified, fat-free take on the classic Carrot & Coriander soup—ready in around 20 minutes.
Ingredients
- ½ white onion, diced
- 4 large carrots, peeled and roughly chopped
- 1 medium white potato, peeled and roughly chopped
- 4 cups / 940ml low-salt vegetable stock
- A large bunch of fresh coriander
Instructions
- Place all ingredients in a large saucepan and bring to a boil. Simmer for about 15 minutes, or until the vegetables are tender.
- Transfer the mixture to a blender and purée until smooth, or use an immersion blender directly in the pot.
- Season to taste, serve topped with extra chopped coriander, and enjoy.
Nutrition Information
Yield 4
Amount Per Serving
Calories 71
Saturated Fat 0.2g
Carbohydrates 16.6g
Fiber 3g
Sugar 4g
Protein 1.7g
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