Pureed Carrot Soup

Pureed Carrot Soup

Serves 6


2 tbsp. olive oil

2 large onions

6 cloves garlic

2 tbsp. marjoram

3 tbsp. ground coriander

3 large carrots

1 medium sweet potato

8 cups of vegetable stock – I used organic vegetarian bouillon cubes with no preservatives to make the stock

¼ cup cilantro

cayenne pepper to taste.


  1. Chop all the vegetables and set aside
  2. Toast the coriander until it browns
  3. Heat oil, add onions and cook until translucent
  4. Add the coriander, garlic and marjoram to the onions and mix for a minute
  5. Add the carrots and sweet potato to the rest and mix for a minute
  6. Add vegetable stock and bring to a boil. Reduce heat and simmer until vegetables are soft. Add the cilantro and cayenne
  7. Puree and serve.