Carrot Dhaniya Soup

    20 mins

    This soup is incredibly simple to make and you only need a few ingredients. It's light and fresh, plus it freezes really well too.

    11 people made this

    Serves: 6 

    • 1 tablespoon of olive oil
    • 4 large carrots, peeled and roughly chopped
    • 1/2 large onion, roughly chopped
    • 900ml vegetable stock
    • large bunch fresh coriander, roughly chopped

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat the oil in a large pan over medium heat.
    2. Saute the carrots and onion for a few minutes until the onion has softened a little.
    3. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
    4. Remove from heat and allow to cool slightly.
    5. Puree the soup until smooth, using a food processor. Reheat before serving if necessary. Serve with crusty bread.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (123)


    Delicious and simple. I used an olive oil with a slight taste of lemon  -  19 Jan 2014


    I made this for lunch and my kids ate it fine. I enjoyed it as well but next time I would either add more carrots or use less water to make it a bit thicker. Maybe add some squash. As well maybe play with some spices, I do like the fact that it doesn't call for salt. Overall it was fast and easy and I will probably make it again.  -  05 Jan 2005  (Review from Allrecipes US | Canada)


    I used chicken stock in this recipe as I didn't have any vegatable stock. It was absolutely delicious! :D  -  22 Jan 2012  (Review from Allrecipes UK | Ireland)