Sweet carrot, coriander & honey soup

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Carrot and coariander soup in a bowl with a rug and spoon on the side


Serves 2

  • 1 onion, peeled and diced
  • 500g carrots, peeled and diced
  • 1 slice celeriac, peeled and grated on the large grate
  • 1 tablespoon rapeseed oil
  • 2 cloves garlic, peeled and crushed
  • 600ml water
  • 1 teaspoon vegetable bouillon
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • Salt and pepper


You will need a blender


Prep time: 5 minutes
Cooking time: 50 minutes
Total time: 55 minutes

Sweet carrot, coriander & honey soup

This soup is a real winter warmer, rammed full of vegetables and the honey acts as a sugar pick me up for lunch. It’s the perfect antidote for a stormy, drizzling day. Make sure the carrots are tender (not mushy) before blitzing.


Heat the oil in a saucepan. Add the onions and carrots and heat over a medium heat for 15 minutes, stirring from time to time, so they don’t brown. The longer the onions cook, the more flavour there will be.

Add the grated celeriac and garlic and cook for a further 5 minutes until the carrots are starting to soften. Add the ground coriander, give it a stir, and cook for 2 minutes.

Add the water and vegetable bouillon and bring to the boil. Turn down to a simmer and cook for 25 minutes, or until the carrots are soft.

Add 1 tablespoon honey and the lemon juice. Blitz and season with salt and pepper to taste.



This sweet carrot soup will freeze well so feel free to make a double batch and freeze half.”

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