VEGAN Carrot & coriander Soup

my go-to healthy and delicious meal in a hurry 🥣 ⏱⚡️

Prep | 5 mins

Cook | under 10 mins

Makes | around 8 servings

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | dairy-free | 15 min meal | batch-cook to save time (see below)


1tbsp olive oil

1tbsp paprika

1tbsp ground turmeric

1tbsp ground cumin

1ltr veg stock

1x 400g tin of butter beans (or 2x tins for a thicker soup)

500g carrots, peeled and cut into large chunks

Small bunch of coriander, stalks and leaves (around 35g), reserving a few leaves to garnish (rough-chopped)


Heat the oil in a large non-stick frying pan and fry the spices for a minute to release their flavour. Add the carrots and fry for a few more minutes then tip in the beans & stock and simmer for 5 mins. Carefully transfer to a blender that accepts hot liquids (not all do so check first) and blend for a few minutes until smooth. Ladle into bowls then sprinkle over with a few reserved coriander leaves. Serve with big hunks of crusty bread and some mature vegan chease 🧀 (blend some into the soup if you like 👍)



PS. as the recipe serves 8, it’s a great batch-cook option so store any leftovers in the freezer for up to a month and defrost on busy days for a nutritious fast lunch

PPS. use this recipe over two sittings for a family of four and it’s a seven-and-a-half minute meal. For a couple, it’s an under-4 minute meal if used over four sittings = win! ⏱⚡️💨

Copyright (c)

Published by misterrands


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