a blog by Ørjan Hoyd H. Vøllestad in Norwegian and English

Carrot and coriander soup


  • 680g (1 1/2 lb) carrots, grated or chopped small
  • 2 teaspoons coriander (pref. fresh)
  • 1 clove garlic, chopped
  • 1 onion, chopped
  • 900ml (1 1/2 pints) veggie stock


  1. Soften garlic and onion.
  2. Add stock and carrots and bring to the boil.
  3. Simmer for 15-20 minutes until carrots are cooked.
  4. Add coriander and simmer for a minimum of 15 minutes or add the coriander with the carrots.
  5. Mash everything then bring the soup up to temperature.

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