Roasted Carrot, Coriander & Parsley Soup

Roasted Carrot, Coriander & Parsley Soup


  • 1 kg Carrots
  • 2 onions
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp coriander seeds
  • 1.5 litres stock – chicken or vegetable
  • Handful fresh parsley roughly chopped
  • 1 tsp ground coriander
  • Sea Salt and pepper to taste

This is the cosiest bowl of goodness on an autumn day, but with so much fresh sweetness it smacks of late summer sunshine. The perfect hands-free, no chop number for busy mummas, and the rest who want a satisfying meal or side without the fuss.


Makes approx 2 litres of soup

Peel the carrots and onions. Chop carrots once or twice, depending on size, until 3 inch lengths. Toss in olive oil with the garlic cloves and place in a large baking tray at 190C for approx 30-40 minutes, turning once in the middle, or shuffling the tray as I do. Until they are soft but not fully browned.

Tip into a powerful blender with the stock and blend until smooth. Add parsley and coriander and blend again.

Sprinkle pumpkin seeds and fresh parsley over to serve.

Keeps for 3 days in the fridge, but freezes fabulously.

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  1. This sounds yum! Do you add the coriander seeds and ground coriander at the same time? Do you toast the pumpkin seeds first? Thank you.

  2. Hi Lizzie
    Just made this soup…so delicious.
    The whole family loved it .
    Thank you ..
    Can recommend this easy to make soup….

    Ps I’ve never used coriander seeds before ..they do add a great flavour to the soup
    But do need quite a bit of processing otherwise there are little hard pieces left in soup xx

    Thanks again Lizzie ..

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