Carrot soup with chilli coriander pesto

Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A dollop of chilli coriander pesto gives the soup an added kick

  • Prep:15 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 258
  • fat 16g
  • saturates 3g
  • carbs 17g
  • sugars 14g
  • fibre 10g
  • protein 6g
  • salt 0.2g


  • 5 tbsp olive oil
  • 2 onions, finely chopped
  • 3 large garlic cloves, crushed
  • thumb-sized piece ginger, grated
  • 4 tbsp mild curry powder
  • 900g carrots, sliced
  • 1.7l hot vegetable stock
  • large bunch coriander, chopped
  • 30g pine nuts, toasted
  • 1 small red chilli, deseeded and finely chopped
  • 40g parmesan or vegetarian alternative, finely grated
  • 1 lemon, zested
  • crème fraîche and crusty bread, to serve (optional)


  1. Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.

  2. Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.

  3. Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it’s too thick, loosen with 1 tbsp water.

  4. Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.

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