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Easy peasy carrot and coriander soup recipe

Easy peasy carrot and coriander soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Carrot soup
  • Carrot and coriander soup

A refreshing soup consisting of carrots, onions and coriander. A lovely creamy end to a hard day at work.

15 people made this

IngredientsServes: 4

  • 1 small onion, chopped
  • 500g carrots, chopped
  • 1 tablespoon chopped fresh coriander
  • 75g plain yoghurt
  • 25g plain flour
  • 600ml chicken stock

MethodPrep:20min ›Cook:35min ›Extra time:55min › Ready in:1hr50min

  1. Gently fry the onion in a little oil. Add carrots, flour, coriander and yoghurt into blender. Pour in the chicken stock and blitz for several minutes until it appears smooth.
  2. Heat slowly in a saucepan until boiling and then simmer for 30 minutes stirring constantly. Serve with fresh bread or croutons.

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One pot chicken soup for babies

Few dishes are heartier than a chicken and veggie soup. And it’s a meal that weaning babies can enjoy alongside the rest of the family.

When you start introducing baby to those first foods you probably start by feeding them each food on its own. Pretty soon though, you want to make them little meals with the foods that they enjoy.

This chicken soup for babies is made with simple ingredients that baby will probably have tried already. It has a light, lean protein chicken, along with a low sodium chicken stock and mild vegetables like broccoli, sweet potato and carrot.

Depending on baby’s age (and how you are choosing to wean them), you can either blend it into a smooth soup or serve it as is with soft chunks that baby can mash with their gums.

Summary

Prep: 5 minutes
Cooking: 20 minutes
Ages: Babies 6m+ to Teens
Difficulty: Easy peasy
Makes: 3 small bowls


Easy peasy soups - recipes

Fry the chorizo for 2 to 3 minutes. Remove with a slotted spoon.

Add the onion and garlic to the pot and fry until soft.

Add the paprika and cook for a minute.

Add the carrots, baby marrows and tomatoes and cook for a minute. Add the stock, lentils and chorizo and simmer uncovered for 15 to 20 minutes.

Stir in the basil and serve immediately with croutons.

TWO PEA AND HAM SOUP

3 stalks of celery, chopped

1kg smoked ham hock, well rinsed

Heat the oil in a large pot and fry the onion, celery and carrots until soft. Add the garlic and cook for a minute.

Add the water and the hock, making sure the meat is submerged. Add the split peas and bring to the boil.

Simmer covered for 2 to 3 hours or until the meat falls off the bone.

Remove the hock from the soup and when cool enough to handle, remove and shred the meat. Discard the bone and skin.

Purée the soup with a stick blender until smooth. Return the meat to the soup and season to taste. If the soup is not thick enough simmer until reduced to your liking.

Add the frozen peas and simmer until they are cooked.

l This recipe is perfect to cook in a slow cooker or a pressure cooker.

SCOTCH BROTH

3 litres water or chicken stock

Combine the stock, chops and barley in a pot and bring to the boil. Reduce the heat and simmer covered for about an hour.

Add the onion, carrots and leeks and simmer until the meat is very soft and the carrots are tender. Remove the chops from the pot and shred the meat. Discard the bones.

Return the meat to the soup with the cabbage. Season well and simmer until the cabbage is soft. Add parsley and serve.

MOROCCAN CHICKPEA AND LENTIL SOUP

1-2 carrots, finely chopped

2 sticks of celery, finely chopped

1 potato, peeled and finely diced

1 litre of vegetable stock

400g can of chickpeas, drained and rinsed

Heat the olive oil and gently fry the onion, carrot, celery and garlic for about 10 minutes.

Add the spices and fry for a minute. Add the lentil, potatoes, stock and chickpeas and bring to the boil.

Reduce the heat and simmer covered for 30 minutes until the lentils are cooked and the potatoes are soft.

Season, add the coriander and serve.

BEAN AND BACON SOUP

3 stalks of celery, chopped

2 carrots, peeled and diced

125g streaky bacon, chopped

400g can of cannellini beans, drained and rinsed

200g spinach, washed and chopped

Heat the oil and fry the onion, celery and carrot over a medium heat for 10 minutes.

Add the bacon, turn up the heat and fry until cooked. Add the garlic and cook for a minute.

Add the stock, beans, tomatoes and seasoning and bring to the boil. Simmer uncovered for 15 minutes.


53 Joe Wicks Recipes &ndash Calling All 'Eat Lean in 15' Fans

Joe Wicks recipes, we need you! After more than a year of on-off lockdowns, our imaginations and patience for culinary flair are waning, and we&rsquore positively sick to our back teeth of cooking the same meals on repeat (we had a good run, banana bread, but we&rsquore about ready to see the back of you for a while now).

If that&rsquos you, then look no further. The many delicious, healthy and easy-to-follow Joe Wicks recipes are part of the reason people love his workout plan so much.

He&rsquos the curly-haired PT with 4.1 million Instagram followers who Silly-Billied his way into the hearts and homes of the nation with his PE lessons throughout lockdown. The free YouTube series encouraged youngsters in isolation to kick-start their days with an exercise class led by Joe Wicks himself, and raised more than £91,000 for the NHS from advertisement revenue in the process. He also raised more than £1.5m for BBC Children in Need when in November 2020 he completed a 24-hour workout.

And that's far from all: the father-of-two has eight book titles under his name, including a best-selling veg-centric book Veggie: Lean In 15, which offers a whole host of vegetarian Joe Wicks recipes for you to try at home and his latest best-seller 30 Day Kick Start Plan. Then there&rsquos the Body Coach app, launched in December 2020, which generates health plans comprising of short, sweet and sweaty HIIT workouts and Joe Wicks recipes for those looking to get fit. Phew, that&rsquos a lot!

But, despite his many ongoing projects, Joe Wicks continues to share Lean in 15 recipes on his Instagram, complete with his trademark taglines and phrases (read: bosh!).


6 Ingredient Carrot Ginger Soup is BIG on flavor but requires very little effort. It’s perfect for a weeknight dinner or special holiday.

  • Author: Ivy Larson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1 x
  • Cuisine: Soup

Ingredients

  • 4 cups chopped carrots
  • 1/2 teaspoon five-spice powder (available in the spice section of supermarket)
  • 1/2 teaspoon curry powder
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic
  • 1/2 cup full-fat coconut milk
  • Himalayan pink salt, to taste
  • Optional: add 1-2 tsp of maple syrup for a bit of sweetness
  • Optional: grated carrot, grated ginger, fried cilantro

Instructions

  1. Put the carrots in a large saucepan with 6 1/2 cups of water. Add the five-spice powder, curry powder, ginger and garlic.
  2. Bring liquid to a boil and then reduce heat to a simmer and cook, with the lid off. Cook for about 30 minutes until the carrots are very tender.
  3. Remove soup from heat, add the coconut milk and set aside to cool.
  4. When soup is at room temperature, transfer it to a blender and process until smooth and creamy. We use the Luvele stainless steel jug.
  5. Return soup to saucepan and season with salt and maple syrup (optional). Warm soup over medium heat and serve.

Note: Carrot Ginger Soup can also be served chilled.

Notes

Optional Topping: Fried Cilantro

Fried cilantro iss incredibly tasty and very easy to make too.

  • To make fried cilantro you’ll want to dredge about 1/2 cup of chopped cilantro in sprouted spelt flour (or cassava flour if gluten-free).
  • Heat about 2 tablespoons of extra virgin coconut oil in a small skillet over medium-high heat and add the floured cilantro once the oil is hot.
  • Sprinkle in some salt and cook for about 1 minute per side, or until crispy.
  • Transfer to a paper towel to absorb excess oil.
  • Sprinkle cilantro on soup when ready to serve.

Did you make this recipe?


What is all this about?

I love food. I hate food. Really its a tug of war. I have battled with my weight my whole adult life. I have given a lot of thought to food in my life. Eating is a comfort issue.

I am coming to believe more and more that you are what you eat. Our society… US and UK as I am American and I live in the UK, our society has walked away from cooking and has relied on ready made meals and processed food. I have known people who say that they dont cook or know how. If you can read and follow instructions you can cook. Its fun, its playful, its artistic, its inventive. Even my husband has become quite the cook. By cooking for yourself and your family you can make a much healthier meal. You know what you are eating.

As a child we rarely had processed food. Other then bread all the desserts and such where made at home. There was always something to eat. No processed food, no additives. Meals where wholesome. My mother was inventive. She would take one night a week to do a theme. We ate many different things and it was fun.

Now that I have my own child I have grown more aware of what is in our food and on our food. I try and buy organic when ever I can. Did you know that a head of lettuce had traces of 9 different pesticide residue left on it after washing? Times all the different food you eat and all the different chemicals… no wonder we have so much cancer. So its worth it to spend a little more when I can to try and combat this.

I learned to cook from my mother, and my older sisters. There was something always good and healthy and even not so healthy being made. That is where my major influence has come from.


This week, I made carrot top pesto. I'd bought some beautiful carrots from a farm shop with gorgeous long green leaves. They were so vibrant and fresh, it seemed a shame to just throw them away. But what do you do with carrot tops? Add them to a salad maybe or use them to garnish a stew. Yes, if you've read my beery beef stew recipe you'll see I did that!

However, I had an awful lot of carrot tops and needed to make something that would really showcase them. Carrot top pesto was exactly the right thing to make. Blitzed with creamy sunflower seeds, lemon juice and garlic they made a gorgeous vegan dip that for me, was the perfect side to a plate of roasted vegetable wedges.


❄️ Suitable for freezing

This carrot cake freezes beautifully, either just the carrot cake sponge or the fully decorated cake.

To freeze the sponges, wrap them in clingfilm or place them in an airtight container to protect them, and freeze. Defrost them thoroughly before decorating.

To freeze the finished cake complete with buttercream, either…

Place the cake in an airtight, freezer-safe container and freeze.

Place the cake on a dish and freeze it uncovered for a couple of hours. Then once the buttercream is firm to the touch, wrap the cake in clingfilm and return it to the freezer. Remove the clingfilm before defrosting the cake (so it doesn’t stick to the buttercream). If you find that the clingfilm has left the buttercream looking a bit messy you can easily neaten it up with a palette knife or the back of a spoon once the cake has defrosted.


Heat the tablespoon of olive oil in a large pan over medium heat. Next, add the garlic, cilantro and chili paste. Saute with the onions until they are tender.

Stir in the chopped potato, then cook for only 1 minute. It shouldn&rsquot overcook.

Add your peeled and sliced carrots to the vegetable broth, and bring to a boil. Reduce the heat to the lowest level on your stove. Depending on your palate, you can add lemongrass and zest here.

Cover and cook for 20 &ndash 25 minutes until the carrots are tender.

Tip into a food processor and mix until it&rsquos smooth. Depending on the size of your processor, you may need to do this in two batches.

Final Step: Return everything to your pan. Taste it and add a pinch of salt if necessary and let the soup sit for 3 minutes.

You may want to reheat slightly if you like. Otherwise, let it rest, and only reheat when you are ready to serve it.

Ladle into bowls and top with a swirl of reserved coconut milk. The coconut milk will give you that extra creamy texture and rich flavor.

That&rsquos it, it&rsquos a done deal. Easy peasy right?


Low Fat Soup Recipes

Soups are a great healthy meal to make when you are trying to lose weight or be healthy. They are quick and easy to make and are full of nutrients. We use the KitchenAid hand blender to make our soups thicker too – a great comfort food for winter too. In fact, if you ask us, we believe that a healthy weight loss soup recipe must be part of every weight loss diet plan. Have a look at our healthy weight loss soup recipes below for some delicious soups.

Thick and tasty meat and vegetable soup

1 large red onion
• 3 cloves of garlic
• 2 sweet potato
• 1 parsnip
• 1 turnip
• 4 carrots
• 2 sticks of celery
• 2 courgette
• 200g of organic beef or lamb – diced
• Sea salt
• Organic vegetable stock
Chop up all of the ingredients then put them into a large pan and fill water to the top.
Simmer for 30 minutes then with your hand blender – blend up 70% of the soup so that it
becomes thick with some big bits still in there. Add sea salt to taste if needs be
Calories per serve – 263

Minestrone Soup

This minestrone soup is lovely and filling and great for weight loss– you don’t even need to serve it with bread as the lentils and pasta bulk out the soup.
Ingredients:

  • 100g split red lentils
  • 60g dried spaghetti
  • 1 onion
  • 1 courgette
  • 2 garlic cloves
  • 400g tin chopped tomatoes
  • 1 carrot
  • 1 red pepper
  • 1 tbsp. tomato puree
  • 2 tsp. mixed Italian herbs – basil, oregano, marjoram etc.
  • Salt and pepper
  • Oil spray
  • 750ml vegetable or chicken stock made with stock cubes or fresh

Method of Preparation:

  1. Roughly chop the onion, carrot and garlic in the food processor.
  2. Spritz a pan with oil spray then add the onion, carrot and garlic. Cook for 10-15 minutes until softened over a low heat. Meanwhile, dice the courgette. Slice the pepper in half and remove the seeds and the pith then chop into chunks.
  3. Add the courgette and pepper to the pan and cook for a few minutes before adding the tomato puree. Cook for another minute or so then add the chopped tomatoes and veggie stock. Bring to a simmer and then add the lentils, herbs and salt and pepper.
  4. Simmer for half an hour. Snap the spaghetti into small pieces and then stir into the saucepan.
  5. Simmer for another half an hour then serve.

Recipe serves 4, calories per serving: 217. Add a sprinkle of cheese to each bowl of soup for extra flavour or try adding a tsp. of chilli flakes for a little kick.

Pea & Mint soup

Ingredients:

  • 1 bunch of spring onions
  • 900g frozen petit pois (or fresh if you can find them, but only use really fresh peas)
  • 1.25 litres hot vegetable stock (just put it into a saucepan and warm it over a low heat)
  • 1 potato
  • ½ small bunch of mint or around 7-8 fresh leaves, picked and finely chopped
  • Salt and pepper

Method of Preparation:

  1. Finely slice the spring onions, leaving one or two spring onions to sprinkle over the top of the soup to serve. Finely dice the potato.
  2. Heat the oil in a large saucepan. Add the onions and potato and cook for 5 minutes, without browning, until the onion and the potato have softened.
  3. Add the stock and bring to the boil. Simmer for 10 minutes, until the potato is tender and then add the peas. Simmer for 3-4 minutes until the peas are tender.
  4. Remove from the heat and then put into a blender with the mint and some salt and pepper. Blend until smooth. To serve, heat through in a clean saucepan and divide between 8 bowls. Top with the rest of the sliced onions.

Recipe serves 8. Calories per serving: 113.

Basic Butternut Squash Soup

Butternut squash has a lovely creamy texture when cooked, making this a lovely creamy soup.
Ingredients:

  • 1 onion
  • 1 carrot
  • 1 large butternut squash
  • 2 garlic cloves
  • 500ml vegetable stock
  • Pinch chilli flakes
  • Pinch celery salt
  • 1 tsp. dried mixed herbs
  • Salt and pepper
  • Oil spray

Method of Preparation:

  1. Thinly slice the onion and the carrot. Mince the garlic cloves. Peel the squash and remove the seeds, then chop into rough chunks.
  2. Spritz a pan with oil spray then cook the onion and the carrot together for 15 minutes until soft and sweet.
  3. Add the garlic cloves and cook for another five minutes or so. Stir in the butternut squash and the vegetable stock, then season with the chilli flakes, celery salt, mixed herbs, salt and pepper.
  4. Simmer for half an hour until the squash is tender and then blend with either a hand blender or a food processor until smooth. Serve warm.

This is a basic soup as you can jazz it up with any herbs and spices you have in the cupboard. This recipe serves 2, calories per serving: 134.

Carrot & Coriander Soup

Carrot & coriander are a naturally wonderful flavour combination and they work together especially well in this quick, creamy soup.
Ingredients:

  • 1 onion
  • 1 medium potato
  • 450g carrots
  • 1.2 litres vegetable stock
  • Small handful fresh coriander, chopped
  • 1 tsp. dried coriander
  • Oil spray

Method of Preparation:

  1. Thinly slice the onion and cube the potato. Finely dice the carrots.
  2. Heat the oil spray in one pan and fry the onion for 5-10 minutes until soft. Add the potato and cook for one minute then add the carrots and dried coriander.
  3. Pour in the vegetable stock and bring the mixture to a simmer. Cook for 20 minutes until the carrots are tender, then blitz until smooth in a food processor or with a hand blender.
  4. Stir the coriander through the soup before serving. Season if desired.

This recipe serves 4, calories per serving 115. Add a swirl of 0% fat Greek yoghurt for extra creaminess.

Chargrilled Aubergine Soup

This easy peasy soup has bags of flavour and you can easily prepare it ahead of time. It’s good for freezing, too.
Ingredients:

  • 1 aubergine
  • 1 onion
  • 150g mushrooms
  • 2 garlic cloves
  • 1.2 litres vegetable stock
  • 1 tbsp. freshly chopped coriander
  • ½ tsp. each ground coriander and cumin
  • Salt and pepper
  • 50g low fat soft cheese
  • Oil spray

Method of Preparation:

  1. Thickly slice the aubergine. Thinly slice the onion and mushrooms and mince the garlic cloves.
  2. Char the aubergine slices on a heavy-bottomed grill pan or under an oven grill until charred and lightly browned. Remove, and roughly chop.
  3. Heat some oil spray in a pan and gently cook the onion, mushrooms and charred aubergine. Cook for 5-10 minutes until softened.
  4. Add the vegetable stock and bring to a simmer, then season with the fresh coriander, ground coriander, cumin, salt and pepper. Simmer for 15-20 minutes and then put into a blender with the soft cheese. Blend until smooth. Serve.

This recipe serves 4, calories per serving: 70. Serve with some warm wholemeal rolls or a sprinkle of fresh coriander.

Roast Red Capsicum and Tomato Soup

This simple soup has bags of flavour and is a lovely soup to eat when it’s chilly outside.
Ingredients:

  • 4 red peppers
  • 1 x 400g tin chopped tomatoes with garlic and herbs
  • 500ml vegetable stock
  • Salt and pepper
  • Pinch chilli flakes
  • 1 carrot
  • 1 onion
  • Oil spray

Method of Preparation:

  1. Put the red peppers onto a baking tray and roast at 220C for 20-30 minutes until blackened
  2. Put them into a sandwich bag, seal the bag and leave them to cool for ten minutes.
  3. Meanwhile, finely chop the carrot and the onion. Heat oil spray in a frying pan and fry the carrot and onion for 15-20 minutes over a very low heat until soft.
  4. When the peppers are cool enough to handle, remove the skins under a cool running tap then remove the seeds. Roughly chop and add to the frying pan with the carrot and onion.
  5. Stir in the tomatoes and vegetable stock, season with salt, pepper and chilli flakes then simmer for 20 minutes.
  6. Blend until smooth using a food processor or hand blender. Serve.

Recipe serves 4, calories per serving: 108. Add more or less chilli depending on your preferences.