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Gluten-Free Carrot and Coriander Soup

Gluten-Free Carrot and Coriander Soup

A smooth, lightly spiced soup perfect for lunches or light dinners, with simple ingredients and a comforting texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 portions
Course: dinner, lunch
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 600 g carrots peeled and sliced
  • 1 litre gluten-free vegetable stock
  • 1 tsp ground coriander
  • Small handful fresh coriander chopped
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil in a large saucepan over a medium heat.
  2. Add the onion and cook for 4–5 minutes until softened.
  3. Add the garlic and cook for 1 minute.
  4. Add the sliced carrots and ground coriander, then stir well.
  5. Pour in the vegetable stock and bring to the boil.
  6. Reduce the heat and simmer for 20–25 minutes until the carrots are soft.
  7. Stir in the fresh coriander.
  8. Blend the soup until smooth.
  9. Season with salt and pepper to taste, then serve warm.

Notes

  • Add a little extra stock or water if you prefer a thinner soup.
  • This soup works well for batch cooking and can be chilled or frozen once cooled.
  • Check that your stock is suitable for your own allergy or dietary needs.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.