This easy carrot and coriander soup recipe is silky smooth, rich and comforting. Made with simple ingredients, this soup is perfect for a simple lunch, cosy dinner, or serve as a starter at your next dinner party.
I have been making this carrot soup recipe for many years; from a budget conscious student to a tired new mum wanting a dish that was healthy, filling and warming, to a still tired mum that wants a quick and economical soup recipe that toddlers, kids and adults all love.
Why we love this recipe
- This budget friendly carrot soup is made with basic ingredients – there’s a good chance you have them in your pantry already!
- This easy carrot soup is freezer friendly – make a big batch and freeze in portions for last minute lunches or dinners.
- It is a vegan and gluten free soup.
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Carrots – Use 600g carrots which is approx. 5 medium sized carrots. Cut them into roughly the same size pieces so they cook evenly.
- Brown onion – white onion or red onion.
- Garlic – use a fresh clove of garlic or half a teaspoon of jarred minced garlic.
- Ground coriander – this slightly sweet spice with a citrussy flavour provides a warming spice to the soup.
- Ground cumin – ground cumin is a perfect pairing with ground coriander, and is another warming spice.
- Olive oil – for sautéing the onion, garlic and carrots.
- Stock – vegetable stock, homemade vegetable stock or, if you are not needing this soup to be vegetarian, use chicken stock.
- Salt – to season. The amount you will need will depend on how salty your stock is.
How to make this carrot and coriander soup recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Cook the chopped onion in the olive oil over a low heat until soft in a large saucepan. Add the carrots, cover with a lid and cook over a medium heat until starting to soften. TIP: slowly cooking (sweating) the carrots like this helps bring out their sweet flavour, creating a flavour packed soup.
- Stir in the spices and stock, bring to a boil then lower heat and simmer until the carrots are tender.
- Using a hand blender, blend the soup until smooth.
- Check for seasoning and serve, sprinkled with fresh coriander leaves (optional).
My recipe tips
- To tell if the carrots are tender, stick a fork in one. If the fork slides in easily, then the carrots are cooked. If there is resistance, then cook for another minute or two and try again.
- Take time to slowly cook the carrots before adding the stock as this really brings out their flavour and makes the difference between a bland soup and a flavour-packed soup.
- If using a blender to blend the soup rather than an immersion blender, leave to cool for 10 minutes before blending otherwise you could well end up with carrot coriander soup all over you, the walls, the dog…it can get messy.
- Taste the soup before serving, adding a little more salt if needed. Stocks can vary in saltiness so much, especially between store bought and homemade.
You can use more ground cumin, or a little garam masala in place of coriander.
Absolutely! Stock adds a wonderful richness to a soup, and a level of flavour that water alone can’t recreate. However, you can make soup with water, and add extra salt and black pepper.
- Crusty bread or hot buttered toast is a classic soup accompaniment for good reason, or try with a thick slice of Japanese milk bread, or homemade garlic bread (in the picture below) or air fryer garlic bread.
- For something different, cheese scones or cheese and chive scones are a kiddie favourite for dunking.
- Soup toppings: a handful of crunchy homemade croutons or Italian breadcrumbs (my favourite easy ways of using up leftover bread!), a swirl of olive oil, yogurt, or finely chopped fresh coriander or fresh parsley.
- Fridge: Leftover soup will keep in the fridge for up to 3 days, either in a bowl tightly covered with cling film or foil, or in an airtight container.
- Freezer: Cool the soup completely then place in a freezer proof container or in individual freezer bags and freeze for up to 3 months. If you freeze in bags, lie them flat in the freezer as this will allow the soup to defrost quicker.
- I prefer to make carrot and coriander soup without potato but you can add potato, just note that potato will thicken the soup and it’s already a reasonably thick soup so you may need to add a little more stock/water.
- Add a little heat with a pinch of chilli flakes.
Ideas for leftovers
- Leftover fresh coriander – make into this coriander and coconut chutney, a delicious side for Indian curries; or this Venezuelan guacamole, Guasacaca.
- Carrots – use up the rest of the bag of carrots to make these quick air fryer carrot fries, or make a carrot orange salad.
Why not try…
You may also like these other family friendly soup recipes:
Carrot and Coriander Soup
- 1 medium to large saucepan with a lid
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 1 clove garlic crushed
- 600g (21 oz) carrots (approx 5 carrots) peeled, trimmed and roughly chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1-1¼ litres (4-5 c) vegetable stock
- salt to taste
- black pepper to taste
- fresh coriander to garnish, optional
- Fry the chopped onion in the olive oil in a medium saucepan over a low heat until soft – around 7-10 minutes.
- Add the crushed garlic and chopped carrots and cook over a low heat with the lid on for around 10 minutes until the carrots are beginning to turn tender.
- Add the ground coriander, ground cumin and stock, then turn the heat up and bring to the boil. Turn the heat down to a medium heat and simmer for 20 minutes until the carrot is tender.
- Using an immersion blender blend the soup until smooth.
- Check for seasoning, adding a pinch more salt if needed, and some black pepper.
- Serve garnish with fresh coriander, optional.
- Store in the fridge for up to 3 days or freeze for up to 3 months.