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Carrot and Coriander Soup

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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 Soup

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. 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.

  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.

 

Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: British
Servings: 4
Calories: 88kcal
Author: Jacqueline Bellefontaine

Ingredients

metric - US cups
  • 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

Instructions

  • Heat the oil in a large pan. Add the onion and cook for a few minutes until beginning to soften but not colour.
  • Add the carrots and continue to cook for about 5 minutes until starting to soften.
  • Stir in the ground coriander and season well. Cook stirring for 1 minute.
  • Add the 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: 375.9% | Vitamin C: 11.5% | Calcium: 4.3% | Iron: 2.5%
Tried This Recipe?I would love to know how you got on – Tag me on Instagram or Twitter @RecipeCrumbs or leave me a comment and rate the recipe below
Gently fry the onion until softened.
Add the carrots and fry for 5 minutes.
Stir in the coriander and cook for 1 minute.
Add the stock, bring to the boil, then simmer until tender.
Puree until smooth.

More Soups Made Easy

Recipes Made Easy - Roast Parsnip Soup - a warming winter soup that is easy to make and tastes delicious.
French onion soup
Recipes Made Easy - Pea and Watercress Soup
chunky vegetable soup

I’m linking this recipe up to #CookBlogShare Hosted this week by Kirsty at Hijacked by Twins

About Jacqueline Bellefontaine

Jacqueline has been a cookery writer and food stylist for over 25 years and is a member of the Guild of Food Writers. She is the author of 18 cookbooks and now writes two blogs where she shares the recipes she cooks at home for family and friends, or just for fun. Jacqueline started her food writing career on a weekly magazine and as a result likes to champion good basic home cooking. The daughter of a master baker she is passionate about home baking and is happiest in the kitchen knocking up a batch of buns or baking a loaf of bread. Jacqueline has two grown sons and lives with her husband in Central London.

Reader Interactions

Comments

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  1. Chris

    at

    Loved it added a few chilli flakes wonderful

    Reply

  3. Corina

    at

    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!

    Reply

  4. Angela / Only Crumbs Remain

    at

    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

    Reply

  5. Monika Dabrowski

    at


    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:)

    Reply