Carrot and Coriander Soup is really simple to make and tastes delicious. It's a fairly classic flavour combination which works well.
Carrot and Coriander is one of my favourites, particularly when new carrots are in season. The sweetness of the carrot is nicely complimented by the ground coriander.
With our funny old English weather, I think a bowl of soup makes an ideal meal all year round. Even in the middle of summer we can get the odd, well, how shall I put it ... "darn cold day" just about sums it up and soup is just what you need to warm you up again.
Hints, Tips and Variations
It is really simple to adapt this recipe.
- Add some chopped fresh coriander to the soup.
- Spice it up a little by adding a few dried chilli flakes with the ground coriander.
- A tin of chopped tomatoes makes a nice addition. Add with the stock.
- Make a more substantial soup by adding some canned cannellini or borlotti beans.
- Don't use chicken stock if serving to vegetarians - yes I know it sounds obvious but its an easy mistake if you don't think about it.
- A stick blender is the most convenient way to blend the soup but for a really smooth texture use a blender.
More Soups Made Easy
Carrot and coriander soup step by step
Saute onions. Add the carrots and cook 5 minutes. Sprinkle over the ground corinader. Add stock and cook. Puree the soup. Garnish if desired.
Carrot and Coriander Soup
A classic soup that is easy to make. Fresh young carrots have the best flavour but it can be made and enjoyed all year round.
Equipment
- stick or goblet blender
Ingredients
- 1 tablespoon rapeseed or olive oil
- 1 onion , chopped
- 450 g carrots , cut into thick slices
- 1 teaspoon ground coriander
- 1.2 litres lvegetable or chicken stock
- salt and freshly ground black pepper
To serve (optional)
- cream or crème fraîche
- chopped fresh coriander
Instructions
- Heat 1 tablespoon oil in a large pan. Add 1 chopped onion and cook for a few minutes until beginning to soften but not colour.
- Add 450g (1lb) carrots and continue to cook for about 5 minutes until starting to soften.
- Stir in 1 teaspoon ground coriander and season well. Cook stirring for 1 minute.
- Add 1.2litres (2pts) vegetable stock and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the carrots are very tender.
- Whizz with a hand blender or in a blender until smooth. Reheat if required then spoon into bowls. Add a swirl of cream or a dollop of crème fraîche if desired. Sprinkle with chopped fresh coriander and serve.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper and optional garnish.)
Nutrition
Calories: 88kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Sodium: 79mg | Potassium: 400mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18795IU | Vitamin C: 9.5mg | Calcium: 43mg | Iron: 0.5mg
Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy
Kat says
Made it last night with my mum, absolutely loved it, doubled the recipe and making it again tonight
Jacqueline Bellefontaine says
Now that is what I call a success! So pleased you liked it so much.
Kat says
Made it today, absolutely loved it so did my parents, put a small dash of cream in once it was plated, we’ve decided next time we are going to double the ingredients
Jacqueline Bellefontaine says
Delighted you like it so much
AC says
Soup was not very tasty and ended up being pretty inedible.
Jacqueline Bellefontaine says
I'm so sorry you didnt enjoy it. Im not sure why you would think it pretty inedible as its a very classic recipe and I've only made minor tweaks to it. I can only assume that the carrots you used did not have much flavour. With simple recipes like this the ingredients have to be good in order to shine and if they do not have any flavour in the first place then obviously the end result is not going to have much flavour either.
In future make sure you use carrots that are fresh and have a good flavour. A good quality stock being the other main ingredient in the soup will also make a big difference.
Chris says
Loved it added a few chilli flakes wonderful
Jacqui Bellefontaine says
Thanks glad you liked it
Eb Gargano / easypeasyfoodie.com says
Oooh yes - an oldie but a goodie. I do love carrot and coriander, but haven't had it in ages!! Must sort that out soon!! Eb x
Jacqueline Bellefontaine says
Thanks Eb I think it is always good to go back to the good classic.
Corina says
Carrot and coriander soup is such a lovely classic soup recipe! I also love a bit of fresh coriander added and a few chilli flakes for a little heat!
Jacqueline Bellefontaine says
It is a great combo but as you say great to just tweak a little to your own preferences.
Angela / Only Crumbs Remain says
What a lovely classic Jacqueline, I have to admit that hubby and I will have a bowl full of soup most Saturday luncgtimes when we've got back from shopping. Even in th summer! But usually then a lighter soup like this rather than a rib sticker 🙂
Angela x
Jacqueline Bellefontaine says
Exactly Angela choose the right soup for that time of year. This one I think is a good all year round soup.
Monika Dabrowski says
Such a lovely warming soup recipe, and so easy to make too! I love coriander and it tastes delicious with carrots so I know this soup is super tasty:)
Jacqueline Bellefontaine says
Thanks Monika.