• 1 tbsp oil or a large knob of butter
  • 1 onion, chopped
  • 500g carrots, peeled and sliced
  • 1 tsp ground coriander
  • 500ml Freja Chicken Bone Broth
  • 500ml water
  • Fresh coriander leaves (for garnish)


  1. Firstly choose a large pan with a tight fitting lid! Then in that pan heat your oil or butter, add the onions and carrots and gently fry for 5 minutes.
  2. Add the ground coriander to the pan then pour in the Freja Chicken Bone Broth and water.
  3. Mix together and bring to the boil then turn the heat down, put the lid on and simmer for about 30 minutes until the carrots and onions are soft.
  4. Season well then take off the heat and blend with a hand blender or in a food processor.
  5. Warm up again in the pan and serve with a drizzle of olive oil and plenty of fresh coriander leaves.

Recipe Notes

You can use less water if you prefer your soup with a thicker consistency.