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
Carrot and Coriander Soup
- 1 tbsp rapeseed or olive oil
- 1 onion , chopped
- 450 g carrots , cut into thick slices
- 1 tsp 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
- Heat 1 tbsp 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 tsp 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.