A British starter dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 50 min

Organic sourcing

Carrots rank high on the Dirty Dozen, making them worthwhile to buy organic. Onions and garlic are less critical, having protective layers that shield pesticide residues.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 800 g carrots, peeled and sliced
• 1.5 liters vegetable stock (ideally homemade)
• 1 tsp ground coriander
• to taste sea salt
• to taste black pepper
• a handful fresh coriander leaves, chopped

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, sauté until softened.
3. Stir in the sliced carrots and ground coriander, cook for another 5 minutes.
4. Pour in the vegetable stock, bring to a boil, then lower heat and simmer until carrots are tender, about 25 minutes.
5. Blend the soup until smooth using an immersion blender.
6. Season with sea salt and black pepper to taste.
7. Garnish the soup with fresh coriander leaves before serving.

Notes

• For a creamier texture, stir in some coconut milk at the end.
• Serve with crusty bread for a more filling meal.
• Lemon juice can be added for extra brightness.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic British recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.