Carrot and coriander soup

This carrot and coriander soup is hearty, warming and sure to hit the spot!

  • PREP
    20 minutes
  • COOK
    25 minutes


  • 1 large onion, chopped
  • 80g peeled butternut squash, chopped
  • 750g carrots, peeled and chopped
  • 1 litre boiling vegetable stock
  • 1 tsp ground coriander
  • 60g canned cannellini beans, drained
  • 10g fresh coriander, finely chopped
  • 3 tbsp plain quark


  1. Put the onion in a large pan with the squash, carrots, stock and ground coriander. Bring to the boil over a high heat, reduce the heat to low and simmer for 20 minutes or until the vegetables are very soft.
  2. Add the beans to the soup and simmer for 2 minutes. Take off the heat, cool slightly, then pour into a food processor and whizz until smooth.
  3. Stir in the coriander and quark, season to taste and serve.

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