Carrot and coriander soup

This soup is quite simply and explosion of flavours on the palette!

Serves 2


  • 1 small red onion, chopped
  • 1 clove of garlic, sliced
  • 1/2 teaspoon of ground ginger
  • 1 teaspoon of coriander seeds
  • 1/4 teaspoon of dried chilli powder or to taste
  • 400g carrots, washed and chopped
  • 1 small red apple, cored and cubed
  • 500ml of vegetable, chicken or beef stock
  • For the creme fraiche:
  • 100g Creme Fraiche
  • 1 teaspoon of freshly ground green peppercorns
  • For the ginger:
  • 2cm knob of ginger, peeled and cut into thin strips


Fry a large glug of oil in a pan and fry the onion with a pinch of salt until golden brown
Add the garlic and spices and fry for another minute
Add the carrot and stir throughly
Pour in the stock and simmer gently for around 30 minutes or until the carrot is tender
Blend until smooth and serve hot topped with the creme fraiche and ginger

For the creme fraiche:
Combine the ingredients

For the crispy ginger:
Fry the strips in hot oil until deep golden brown
Dry on a kitchen towel before service