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Creamy Carrot and Coriander Soup

Packed with vitamin-rich vegetables and a few scoops of MWELL, this fragrant soup makes a nutritious lunch and a satisfying starter – especially with that generous swirl of double cream.

Makes: 4 servings
Preparation time: 10-15 minutes
Cooking time: 40-45 minutes


  • 1 medium onion
  • 4tbsp olive oil
  • 500g of carrots, peeled and roughly chopped
  • 1 large potato, peeled and chopped
  • 1tsp ground coriander
  • Salt and black pepper, to taste
  • 1 vegetable stockpot, made with 1l hot water
  • 25g fresh coriander
  • 4tbsp single cream
  • 4tbsp MWELL Microbiome Powder


Step 1:

Heat the olive oil in a deep saucepan over a medium heat. Cook the onion, stirring occasionally, for 3 minutes until soft. Add the carrots, potato, ground coriander and seasoning, then mix well.

Step 2:

Pour the stock over the vegetables. Stir to coat, bring to the boil, then cover before reducing the heat to low. Simmer for 30-35 mins until the vegetables are tender.

Step 3: 

Take the soup from the heat and stir in the MWell Microbiome Powder.

Step 4: 

Add ⅔ of the coriander leaves and stalks to the soup, then blend until smooth. Roughly chop the leftover coriander leaves.

Step 5: 

Divide the soup between four bowls and swirl 1 tbsp of cream into each. Garnish with the chopped coriander leaves and serve immediately with warm, buttered bread.