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Spiced Carrot and Coriander Soup

This beautifully fragrant winter warmer soup has a bit of a kick to it. Made with Dr.Coy’s Organic Vegetable Bouillon and other every day cupboard essentials. Suitable for vegetarians.

Dr.Coy's Spiced Carrot and Coriander Soup
Dr.Coy’s Spiced Carrot and Coriander Soup



  • 6-8 large carrots (c. 800g) (peeled and roughly chopped)
  • 2 shallots (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 1 small thumb of ginger (peeled and finely chopped)
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 2 tsp of Dr. Coy’s Organic Vegetable Bouillon
  • 1.2 litre/2 pints water
  • 2 tblsp Dr. Coy’s Organic Virgin Coconut Oil
  • Small handful of freshly chopped coriander to garnish
  • 50ml of fresh cream (optional) or drizzle of fresh cream to garnish
  • Pepper to taste


  1. In a large pot, melt the coconut oil, add the shallots and garlic and sauté gently for 3-4 minutes.
  2. Add the ginger, cumin and turmeric and stir together.
  3. Add the carrots and continue to sauté for a further 6-8 minutes.
  4. Add two teaspoons of Dr. Coy’s Organic Vegetable Bouillon along with the 2 pints of water and bring to a gentle boil.
  5. Pop on a lid and simmer for 20 minutes or until the carrots are tender.
  6. Add the small handful of fresh coriander or add afterwards as a garnish.
  7. Season with black pepper.
  8. Blitz in a blender for 30 seconds in batches, or for a finer consistency, blitz a portion in a Nutribullet.