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: 18795IU | Vitamin C: 9.5mg | Calcium: 43mg | Iron: 0.5mg

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