August 26

Carrot and Coriander Soup

This week I have for you, Carrot and Coriander soup! Friday last week I bought a huge bunch of carrots on my regular trip to Gregory's Vegetable Stall at the market square. You can't get much fresher than there. If you have a local farmers market it's worth a visit for the quality. Everything is so delicious! However I don't really eat many carrots, so I have this bunch of about 10 huge carrots to consume over the week! Time to flick through my recipe book and find the carrot recipes!

It's been ages since I have made Carrot and Coriander Soup so I am really looking forward to this today! This is incredibly simple to make and you only need a few ingredients. It's light and fresh, plus it freezes really well too.


  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 4 large carrots, washed and sliced
  • 1 leek, sliced
  • 1 clove garlic, crushed
  • 1 tsp ground coriander
  • salt and freshly ground black pepper
  • 1.2L  stock
  • 3 tbsp chopped fresh coriander
  • zest and juice of 1/2 a small orange
  • freshly grated nutmeg to taste

How To:

  1. Today I had a leftover chicken carcass so I made a really simple chicken stock by throwing the bones and skin into the pot I was intending to cook the soup in, bringing to the boil and simmering for three hours. Then passing through a fine sieve.
    Stock will keep in the fridge for 3-4 days and in the freezer for 2-3 months. Allow to cool before putting in the fridge or freezer.
  2. Heat the coconut oil in a large pot, add the onions, leeks, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
  3. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
  4. Whizz the soup with a stick blender or transfer to a food processor. Add the orange zest and juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve.

I hope you'll enjoy this recipe. Let me know how this turns out for you! Tag me in your pictures on Instagram@PilatesBarreDlk I'd love to see them!

Emma x

Carrot and Coriander Soup Recipe

Meet Emma

Hi, I am Emma McAtasney, a NCEHS Personal Trainer since 2009. I earned my Pilates credentials through BASI Pilates, a highly respected college-level Pilates teacher training programme which aim is to create and maintain professional standards for the teaching of the Pilates Method to the highest calibre.

In addition, I am a prenatal and postnatal exercise specialist, nutritionist and founder of a boutique Pilates studio in Dundalk, Ireland.

I help my clients eat healthier, ditch fad diets and lose weight for good by guiding them to make small manageable changes that long term have a huge impact on their quality of life!

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