September 10, 2020

Carrot, Ginger & Coriander Soup

Recipe: Lucy Waverman & Beppi Crosariol

“You can add a quarter cup of whipping cream to this spiced, wholesome soup at the end, or add other root vegetables such as parsnips, if you like.”


  • 2 tbsp olive oil or butter
  • 1 cup chopped onions
  • 1 tsp ground coriander
  • Pinch cayenne pepper
  • 2 lbs. carrots, chopped (about 5 cups)
  • 1⁄2 cup chopped peeled potatoes
  • 2 tsp grated fresh ginger
  • 6 cups chicken stock
  • 2 tsp honey
  • 1⁄2 cup packed fresh cilantro leaves
  • Salt and freshly ground pepper
  • Cilantro sprigs, for garnish


Yield: Serves 8

  1. In large pot over medium heat, heat oil. Add onions and sauté for 2 minutes, or until softened.
  2. Stir in coriander and cayenne and cook for 1 minute longer, or until fragrant. Add carrots, potatoes and ginger and cook for 2 minutes, or until ginger is softened. Add stock and honey and bring to a boil.
  3. Cover, reduce heat to low and simmer for 20 minutes, or until vegetables are soft. Add cilantro leaves and cook for 2 minutes, or until wilted.
  4. Transfer to blender (or use hand blender) and purée until smooth. Return to pot and adjust seasoning to taste, adding more stock if soup is too thick. Serve garnished with cilantro sprigs.

Excerpted from The Flavour Principle ©2013 by Lucy Waverman and Beppi Crosariol. Photography ©Ryan Szulc. Published by HarperCollins Publishers. All rights reserved.