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Spicy Carrot and Coriander Soup

June 24, 2015


2 tbsp olive oil, plus extra to drizzle

1 onion, roughly chopped

600g carrots, peeled and roughly chopped

2 tsp ground coriander

1 litre vegetable stock (or 1/2 stock cube in boiling water)

1 ciabatta roll, broken into bite-sized pieces

40g fresh coriander leaves, chopped


Pre heat oven to 200ºC. Heat 1 tbsp olive oil in a large saucepan and fry the onion, carrot and ground coriander for 5 minutes. Add the vegetable stock, cover and simmer for 15 minutes until tender.

Meanwhile, to make the croutons, toss the bread pieces in the remaining oil along with 1 tbsp chopped coriander. Place on a baking tray and bake in the preheated over for 10 minutes until golden.

Puree the soup in batches in a processor or with a hand-held blender and then stir in the remaining coriander.

Serve the soup garnished with the croutons and an extra sprig of coriander.