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Carrot & coriander soup

As always, thanks to Mum for teaching me the basics of soup-making.

Serves 4

vegetarian, vegan, dairy free, gluten free (depending on stock used)


1 onion, chopped
tbsp sunflower oil
approx week’s worth of carrots from harvest (500g?), rough chopped
large bunch of fresh coriander, rough chopped
sea salt and freshly ground black pepper
1 - 1 1/2 pints stock


  1. Fry the onion over a low heat until soft and translucent.
  2. Add the carrots and fry for a couple of minutes.
  3. Add the stock, bring to the boil and simmer for 15 mins until the carrots are soft.
  4. Add the coriander and simmer for a further minute or two.
  5. Blend until fairly smooth (or a consistency you like).
  6. Season lightly- don’t add too much or you’ll drown the natural sweetness of CHW carrots!
  7. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Carrot and coriander soup in bowl