Spicy Carrot and Coriander Soup

Carrot and Coriander soup with an extra kick (if you choose!).

Serves: 6-8 portions


1kg bag frozen sliced carrots

1.5 pints water

1 vegetable stock cube

2/3 bunch coriander

Salt and pepper

Pinch chilli flakes (optional!)

2 heaped tsp cumin

2 cups cartoned coconut milk (we used ‘Alpro’ but you could swap for regular milk or almond milk)


  • Place all of the ingredients into a slow cooker/instant pot.
  • For the instant pot: Close the lid and set to venting, press the manual button and set for 3 minutes.
  • For the slow cooker: Set on high for 3 hours
  • On the hob: Cook for around 20 minutes on a medium flame (until carrots are soft)
  • Once the cooking time is complete, leave to cool. Then using a blender or hand blender, whizz until smooth, slowly adding in the coconut milk as you go.
  • Reheat as you need or freeze in batches to use as meal prep.

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