Carrot, Cumin and Coriander Soup with Chunky Chorizo

A hearty soup with a hint of spice, perfect for using up sad looking carrots in the fridge. Topped with some chunky chorizo this soup is delicious.

Prep: 5mins

Cook: 15mins

Ready in: 20mins

Serving Size: 4

Dietary info: Gluten Free Batchcooking Family Food Lunch/Dinner Plant-Based Pregnancy Friendly


  • 1 onion, chopped
  • 1 knob of butter
  • 2 cloves of garlic, crushed
  • 1 teaspoon of cumin
  • 1 teaspoon of ground coriander
  • 1 bunch of fresh coriander, stalks and leaves separated
  • 10-12 carrots, peeled and chopped
  • 800ml vegetable stock
  • 400g chorizo, cut into thick slices
  • Salt

How To Make It

  • Step 1.

    Cook the onion for a few minutes in a pinch of salt and the butter. Add the garlic, cumin, ground coriander and coriander stalks. Cook for another 2 minutes.
  • Step 2.

    Add the carrots, mix and cook for a minute or so then add the vegetable stock. Bring to the boil and simmer for 10-15 minutes until the carrots are soft.
  • Step 3.

    Cook the chorizo in a separate pan then set aside.
  • Step 4.

    Blend the soup then pour into bowls. Top with the cooked chorizo and some coriander leaves. Top with some sprinkled feta or a splash of cream.

Serve & Enjoy

Nutritional Info

There’s nothing better than eating a load of carrots, packed full of vitamins A, C, B vitamins, K, calcium, potassium and fibre.

At Dad's Table

Follow Me