Carrot Coriander Soup

CSA member Joshua says this one is a nice soup to eat if he feels a bit of cold coming on, or if he’s had a long day.

The recipe is from page 48 of the Soup Bible and serves 4 people.

Carrot Coriander Soup


  • 4 tbsp. butter
  • 3 leeks sliced
  • 1 lb carrots sliced
  • 1 tbsp. ground coriander
  • 5 cups chicken stock
  • 2/3 C Greek yogurt
  • Salt to taste
  • Pepper to taste
  • Fresh coriander (cilantro) sprig for garnish (optional)


  1. Melt the butter in cooking pot, add carrots and leeks, stir well. Cover and cook for 10 minutes, until vegetables begin to soften.

  2. Stir in the ground coriander and cook for 1 minute. Pour in the stock, season to taste. Bring to the boil, cover and simmer for 20 minutes.

  3. Let cool slightly, then puree until smooth. Return soup to the pot, add 2 tbsp. of yogurt, taste, reheat gently.

  4. Ladle into bowls, add another spoonful of yogurt, sprinkle on chopped cilantro and serve.