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–+ servings
Carrot and coriander soup in a bowl sprinkled with fresh coriander.

Carrot and Coriander Soup

Robyn
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.
5 from 7 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Lunch, Soups
Cuisine International
Servings 4 people
Calories 125 kcal

Equipment

  • 1 medium to large saucepan with a lid

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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 adds to the 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.
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.

Nutrition

Calories: 125kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1348mgPotassium: 545mgFiber: 5gSugar: 11gVitamin A: 25727IUVitamin C: 11mgCalcium: 69mgIron: 1mg
Keyword carrot and coriander soup, carrot soup, vegan carrot soup

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