Carrot, squash and coriander soup

I learnt the recipe for carrot, squash and coriander soup from my friend Anna’s cooking workshop last week.  This is a healthy, hearty and simple to make soup. The soup is fuss free and you just need to let the flavours of the ingredients come through. A big thank you to Anna for the recipe.


  • 3 large carrots, diced
  • 1 white onion, diced
  • 2 garlic cloves, diced
  • 1 leek (white part only), sliced
  • 1/2 small butternut squash, peeled and diced
  • a bunch of coriander
  • juice of half a lemon
  • 2 tbsp coconut cream
  • vegetable oil
  • 1 cube vegetable stock
  • salt and pepper to taste


  1. Heat 2 tbsp vegetable oil in a pot
  2. Cook the onions, garlic and leek with 1/2 tsp salt for 10 minutes until they are soft
  3. Add in the carrots and squash. Give the ingredients a good mix and leave to cook with the lid on for 20 minutes
  4. Break the stock cube into the pot and add in enough water to cover the top of the vegetables. Mix in the coriander, coconut cream and lemon juice. Leave to cook for a further 20 minutes
  5. Take the  pot off the heat and leave for 5 minutes. Use a hand held blender to blitz the soup
  6. Season with salt and pepper


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