Carrot and Coriander Soup With a Kick recipe

This soup is a classic combination of flavour, but with an extra bit of kick. It contains Worcestershire sauce, so if you’re making this for vegetarians, leave this out.


  • 5 carrots
  • 2 onions
  • 1 garlic clove
  • 250ml vegetable stock
  • 3 tins of chopped tomatoes
  • Half a red chilli
  • 250ml double cream
  • Handful of fresh coriander
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. caster sugar
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. brown sauce
  • Salt and pepper


  1. Roughly chop the carrots, onions and the garlic clove. Finely chop the chilli and roughly chop the coriander.

  2. Heat some olive oil in a large pot and fry the onions, carrots, garlic and the chilli until tender and flavourful.

  3. Add the tomatoes and vegetable stock, along with the caster sugar, vinegar, brown sauce and Worcestershire sauce.

  4. Add half of the coriander and season well, and then bring the mixture to a simmer. Cook it for thirty minutes before blitzing with a hand blender or in a food processor until smooth.

  5. Before serving, stir in the cream and the rest of the coriander. Don’t boil as this will cause the soup to curdle.

Recipe Details:

  • Author: Laura Young.
  • Published:

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Reviews and Comments:

Carrot and Coriander Soup With a Kick Review by Ohgodthissoupisamazing on 23rd January 2013:

The best soup I've ever made! It was orgasmic! I omitted the cream and tomatoes as I dislike tomatoes and to make it healthier. It was divine!