Carrot, orange and coriander soup

Unknown Author

Enjoy this warming soup on cold winter days or serve it as a delicious dinner party starter any time of year. It's easy to make and easy on the budget too

Cooking time

20-30 minutes




  • 25g (1 oz) butter
  • 1 large onion - peeled and chopped
  • 1 clove garlic - peeled and finely chopped
  • 1 teaspoon ground coriander
  • 700 g (one and a half pounds) carrots
  • 225 g (8oz) potatoes
  • 1 medium orange
  • 300 ml (10 fl. oz) orange juice
  • 1.1 litres (2 pints) good vegetable stock
  • Salt and pepper to taste

To serve

  • 150 ml (5 fl. oz) single cream
  • 3 tablespoons chopped coriander or parsley
  • Croutons


  • Melt the butter in a large saucepan. Add the onion and fry gently until soft and golden (this should take about 10 minutes). Add the garlic and coriander.
  • Peel and finely slice the carrots and potatoes and stir them into the mixture. Cut three strips of orange zest from the orange with a sharp knife and add to the pan along with the squeezed orange juice made up to 300ml with shop-bought orange juice or fresh if available.
  • Stir in the stock and simmer for about 20-30 minutes until the vegetables are tender
  • Remove the orange peel. Puree the soup in a blender until very smooth. Add salt and pepper as required. Place in a jug, cover, and if possible leave overnight for the flavours to develop.
  • Return the soup to the pan and reheat until piping hot. Either -stir in the cream and fresh herbs, bring back to nearly boiling and serve in a large tureen garnished with croutons. Or serve the soup in individual bowls with a swirl of cream and fresh herbs sprinkled on top of each and pass a bowl of croutons separately and/or crusty brown rolls.
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