The Carrot and Coriander Soup with Soya Beans and Quorn is unpleasantly bitter, and the cause is very poor-quality ground coriander, and possibly too much of it as well.
I suggest ignoring the quantity I gave and just adding one teaspoon near the end. You can always add more – you can never take it out!
The coriander seed I ground was bought to make Harissa, and in that it works very well, but it’s just too harsh to use alone. I suggest Schwartz Ground Coriander instead, which I would normally have used but had run out.