Oriental Carrot and Coriander Soup


You will notice a distinct lack of quantities in this recipe; this is a time to improvise, and potentially exercise some common sense. This soup is a good sharer, and cooked in large enough quantities, damn cheap. I know there are some freaks who aren’t fans of coriander out there; feel free to leave out. Oh yea, and it’s vegan.





Fresh Chilli

Veg stock



Coconut milk



Spring onions




  1. Peel and cut up the carrots and potatoes in a ratio of 1:1, with maybe a touch more potato; we’re making soup here, so if your chunks are larger than life, fear not.

  2. Dice the onions, crush the garlic, slice the chillies, ginger, and spring onions; again, size doth not matter.

  3. On a medium heat, gently fry off the bits from step 2, and enjoy the smells. When that lot is all tender, add the potatoes, carrots, and stems of the coriander, and sweat for 10 minutes with the lid on, stirring occasionally.

  4. Pour in enough stock to cover the veg, and bring to the boil. Taste the broth here, and season with salt and pepper, or soy sauce if you’ve got it. Once boiling, reduce heat to a simmer, and leave the pot to do its thing for about 45 minutes.

  5. When the veg is getting really tender, add the coconut milk and juice from the lime(s). allow for another 5 minutes bubbling, then blitz with a blender, hand or otherwise.

  6. Chop up the coriander leaves and stir though.

  7. Delight in your creation, with a warm crusty roll.