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Quick Carrot and Coriander Dip


Vegetarian, Vegan, Dairy free, Gluten free

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Rate this recipe 3.3/5 (135 Votes)


  • 1 tbsp olive oil
  • 1 onion - chopped
  • 1 tsp ground coriander
  • 450g carrots - peeled and diced
  • 1.2 ltr vegetable stock
  • 1/2 bunch fresh coriander
  • Salt and freshly ground pepper
  • Fresh lemon juice


servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Average budget


Step 1

Prepare the onion, carrots and fresh coriander. Make up the stock with boiling water.

Heat the oil and gently cook the onion for 5 minutes until translucent. Then add the ground coriander, stirring the mixture and cook again for 1 minute. Add the chopped carrots and vegetable stock, allow to boil and cover. Cook for 20 minutes until the carrots are completely tender and will puree well.

Step 2

When the carrots have softened, take off the heat and allow to cool. Pour the mixture into a blender and puree until the mixture is smooth. Taste the mixture, adding lemon juice, salt and fresh pepper as necessary

Serve with crudités, wholemeal focaccia or similar

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