Go Back
+ servings

Carrot and Coriander Soup

  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 100
  • Carbs 22G
WW Points
  • 2 Green
  • 2 Blue
  • 0 Purple


  • 6 large carrots peeled
  • 1 onion chopped
  • 1 potato peeled and diced
  • 1 bunch fresh coriander
  • 1 tbsp coriander seeds
  • low calorie cooking spray
  • 1.5 litres boiling water
  • 1 vegetable stock pot


  1. Chop 5 of the carrots into 1 inch pieces and add to a saucepan with the onion and potato. Cover with the boiling water, add in the stock pot and simmer for 10 minutes.
  2. Crush the coriander seeds in a heavy pestle and mortar - you can use ground coriander but there tends to be more flavour in the whole seeds. Add to the saucepan.
  3. Meanwhile, julienne the remaining carrot into thin match sticks. Add to the air fryer and spray with low calorie cooking spray and a pinch of salt flakes. Cook for 8-10 minutes until crispy.
  4. Chop the fresh coriander. Add the chopped stalks and half of the leave into the saucepan and simmer for a further 10 minutes until the carrot and potato is tender.
  5. Blitz the soup with the hand blender until smooth. If it is too thick, add some extra stock or boiling water. Add the remaining fresh coriander leave and whizz for a couple of seconds.
  6. Serve while hot, topped with the carrot match sticks and a sprinkle of fresh coriander.