Carrot and Coriander Soup

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1 large onion, chopped

80 g peeled butternut squash, chopped

750 g carrots, peeled and chopped

1 litre boiling vegetable stock

1 tsp ground coriander

60 g canned cannellini beans, drained

10 g fresh coriander, finely chopped

3 tbsp quark

salt and freshly ground black pepper


1. Put the onion into a large pan with the squash, carrots, stock and ground coriander. Bring to the boil over a high heat, turn the heat to low and simmer for 20 minutes or until the vegetables are very soft.

2. Add the beans to the soup and simmer for a couple of minutes. Take off the heat, cool slightly then pour into a food processor or liquidizer and whizz until smooth.

3. Stir in the fresh coriander and quark, season to taste and serve.

Bon Appetit!

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