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Carrot Soup with Chilli Coriander Pesto Recipe

Carrot Soup with Chilli Coriander Pesto Recipe

Photos of Carrot Soup with Chilli Coriander Pesto Recipe

How To Make Carrot Soup with Chilli Coriander Pesto

This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1 kg carrots, peeled and chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • Salt and pepper, to taste
  • For the Chilli Coriander Pesto:
  • 1 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 1/4 cup roasted peanuts
  • 1 red chilli, deseeded
  • 1 clove of garlic
  • Juice of 1 lime
  • 3 tbsp olive oil
  • Salt, to taste


  1. In a large pot, sauté the onion and garlic until translucent.

  2. Add the carrots, vegetable broth, cumin, ginger, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the carrots are tender.

  3. While the soup is cooking, prepare the pesto. In a food processor, combine the coriander leaves, mint leaves, peanuts, red chilli, garlic, lime juice, olive oil, and salt. Blend until smooth.

  4. Once the soup is cooked, use an immersion blender to puree it until smooth and creamy.

  5. Serve the carrot soup hot, topped with a spoonful of the chilli coriander pesto.


  • Per Serving – Calories : 220kcal
  • Total Fat : 14g
  • Saturated Fat : 2g
  • Cholesterol : 0mg
  • Sodium : 600mg
  • Total Carbohydrates : 22g
  • Dietary Fiber : 6g
  • Sugar : 11g
  • Protein : 4g
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