Carrot and Coriander Soup

5 from 2 votes

Well known and loved flavour combination comes together beautifully in this classic carrot and coriander soup. Simple recipe, minimal ingredients, all the flavour!

Course Lunch, Soup, Starter

Cuisine International

Keyword carrot and coriander soup

Prep Time 10

Cook Time 30

Total Time 40

Servings portions

Calories 166kcal

Author Jo Allison

Equipment

Ingredients

2 tablespoon olive oil
1 large onion peeled and roughly chopped
2 celery sticks roughly chopped
2 garlic cloves peeled and thinly sliced
800 g carrots (weight after peeling) peeled or not (up to you) and sliced into coins
2 teaspoon ground coriander see notes
30 g bunch fresh coriander (cilantro) leaves separated from the stalks and stalks roughly chopped (see notes)
1 ltr vegetable stock homemade, from cube or bouillon powder are fine
chilli flakes to taste (optional)
salt and pepper to taste

Metric - US Customary

Instructions

Start by preparing all vegetables.
Roughly chop peeled onion, celery and coriander stalks and slice or chop peeled garlic cloves.
Peel and slice the carrots into coins.
Heat up couple tablespoons of olive oil in a large saucepan with a lid.
Add prepared onion, garlic, celery and coriander stalks (if using) and fry on a medium heat, stirring frequently until veg starts to soften (approx. 5 minutes). Feel free to add a splash of water to help veggies along if they start to stick a bit.
2 tablespoon olive oil, 1 large onion, 2 celery sticks, 2 garlic cloves, 30 g bunch fresh coriander (cilantro)
Next, add ground coriander and chilli flakes (if using), stir them in and fry for another minute.
2 teaspoon ground coriander, chilli flakes
Last but not least add carrot slices followed immediately by the stock.
Give it all a good stir and let your soup come to boil.
Next, cover the pan, lower the heat and simmer your carrot soup for 15-25 minutes or until the carrots are tender.
***Quick Tip*** How long you will have to cook your soup for will depend on the size of carrot slices you've got so keep checking with the tip of the knife from about 15 minutes into cooking.
800 g carrots (weight after peeling), 1 ltr vegetable stock
Once carrots are tender, take the pan off the heat and add fresh coriander leaves (if using).
Using stick (immersion) blender puree the soup until smooth or until you've reached the consistency you like.
You can also transfer the soup to the high speed blender for even smoother finish if you like.
Make sure to taste and adjust seasoning as per your preference and the soup is ready to serve.
30 g bunch fresh coriander (cilantro), salt and pepper to taste

Notes

Nutritional information is approximate, per serving (based on 4 servings) and should be treated as a rough guideline only.
Ground coriander can be substituted with coriander seeds. I would suggest toasting them lightly in a dry frying pan first (to intensify the flavour) and then crush them in pestle and mortar before adding to the soup.
This soup can still be made without fresh coriander (cilantro) although I would really recommend using it. If you want to omit it, however, simply add a bit more ground coriander instead. Make sure you taste your soup first though as the amount already included might be enough for you.
The soup can be kept in the fridge for up to 5 days or frozen for up to 3 months.

TIPS:

Make double batch to freeze, it's such a delicious and beautifully flavoured soup, you will be grateful for a stash in the freezer for when the need strikes.

Always taste and adjust seasoning as per your own preference and be careful with salt if using stock cubes or bouillon powder as they are quite salty already.

This soup is lovely pureed super smooth but you might fancy leaving it a bit chunky, whatever you prefer.

Add coriander leaves (if using )at the very end when soup is off the heat and stalks at the start of cooking for maximum flavour.

Add some olive oil to your carrot soup (even if making it in a soup maker or a slow cooker) as Vitamin A in carrots is fat soluble and is much better absorbed into your bloodstream when consumed with fat.

Nutrition