Spiced Carrot Soup with Dumplings



  • 1 tbsp oil
  • 1 onion, chopped
  • 500g carrots, sliced
  • 300g King Edward potatoes, diced
  • 1 tsp ground coriander
  • Seeds from 6 cardamom pods, crushed
  • 2 very low salt vegetable stock cubes (for 1 litre)
  • ¾ tsp LoSalt
  • 28g pack fresh coriander, chopped
  • 50g wholemeal self-raising flour
  • 25g vegetable suet


  1. Heat the oil in a large saucepan and fry the onion, carrot and potato for 4-5 minutes. Add the ground coriander and cardamom.
  2. Dissolve the stock cube in 1 litre boiling water and add to the pan. Bring to the boil, cover and simmer for 15 minutes until tender and blitz with a stick blender until smooth. Stir in half the
  3. LoSalt and the fresh coriander, reserving some for garnish. Meanwhile, mix the flour, suet and remaining LoSalt together in a bowl, add 2-3 tbsp water and mix to form a dough. Roll into 8 small balls.
  4. Gently place the dumplings on the surface of the soup, cover and simmer for 5-6 minutes until dumplings are cooked through. Sprinkle with reserved coriander