Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Carrot & Coriander Soup

Carrot & Coriander Soup
Carrot & Coriander Soup

Sometimes, the simplest things are the best, and the minimalism in this classic flavour combination is its superpower. This is a BOSH! take on an absolute classic soup flavour combo. To make it that extra bit special, we’ve loaded the soup with an undercurrent of mellow spice that really complements and elevates the end result.


Before you start

Preheat the oven to 180°C • Roasting tin • Large saucepan with a lid • Power or stick blender


  • 2 tbsp vegetable oil
  • 1 large or 2 small onions
  • 4 garlic cloves
  • 3⁄4 tsp sweet smoked paprika
  • 2 tbsp tomato purée
  • 1.8 litres vegetable stock or water
  • 50g fresh coriander
  • 3–4 tsp sherry, cider vinegar or 1⁄2 lemon
  • salt and black pepper

For the carrots

  • 2 tbsp vegetable oil
  • I.5kg carrots
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1⁄2 tsp chilli flakes
  • pinch of caraway seeds (optional)
  • 1 tbsp maple or golden syrup

To serve

  • extra-virgin olive oil, for drizzling
  • bread, for dipping


  1. 1.

    Roast the carrots • Pour the oil for the carrots into the roasting tin • Put the tin in the hot oven for 5 minutes • Meanwhile, peel the carrots and cut them into roughly 4cm lengths • Remove the tin from the oven and add the carrots • Roast for 30 minutes • Sprinkle over the spices and syrup and roast for 10 minutes more

  2. 2.

    Cook the base • Place the saucepan over a medium heat and pour in the oil • Peel and chop the onions and add them to the hot oil • Cover and cook for 8 minutes, until softened and lightly golden • Bash open the garlic and chop the cloves • Turn the heat to low, add the garlic, mix well, cover and cook for 1 minute

  3. 3.

    Add the carrots • Take the carrots out of the oven and add them
    to the pot, scraping in all the spices from the base • Add the paprika and tomato purée and mix well • Add the stock or water • Cover, bring to the boil, then reduce the heat to medium and simmer for 10 minutes • Take the pan off the heat • Season and leave to cool to room temperature

  4. 4.

    Blend the soup • Separate the coriander leaves and stems • Finely chop the stems and roughly chop the leaves • If using a power blender, pour the cooled soup into the blender • Add the coriander stems and the sherry, cider vinegar or squeeze in the lemon juice • Blend until smooth

  5. 5.

    Serve • When you’re ready to serve, warm the soup to simmering in
    a saucepan over a medium heat • Season to taste with salt and pepper, squeeze in a little lemon juice, if using, and drizzle over a little extra- virgin olive oil • Ladle the soup into bowls, top with the coriander leaves and serve immediately, with bread alongside for dipping