Carrot and coriander soup

Rich and smooth with a hint of sweetness

Servings 4 persons, Cooking time: 30 minutes


  • 1 bunch of carrots
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh coriander leaves, chopped
  • 1 litre vegetable stock
  • 4 teaspoons crème fraîche
  • freshly ground black pepper


  • Clean and cut up the carrots.
  • Heat the oil in a soup pot and sauté the onion until it becomes transparent. Add the carrots, cumin and 1 tablespoon of coriander leaves and sauté over a high heat for 2 minutes, stirring continuously. Add the stock and cook the carrots for 15 minutes until tender. Leave to cool for a few minutes (liquid shouldn’t exceed 80°C).
  • Purée the carrots with the stock in the blender on MAX for at least 1 minute. Reheat if necessary and season to taste.
  • Serve the soup with a spoon of crème fraîche and some freshly ground black pepper, and sprinkle with the coriander leaves.
  • 30 minutes preparation time
Carrot And Coriander Soup | Philips

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