Carrot and Coriander Soup
Calories: 190.8kcal|Fat: 8.5g|Carbohydrates: 27g|Protein: 3.9g
| 55 minutes
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Warm up with this comforting Carrot and Coriander Soup, a healthy blend of earthy carrots and fragrant coriander, perfect for any meal.
Carrot and coriander soup, a delightful mix of sweet carrots and aromatic coriander, is a cherished staple in British households. Its roots in traditional soups date back centuries, but it surged in popularity in the late 20th century as a comforting dish for colder months. Showcasing seasonal produce, this nourishing soup often features variations with spices like ginger or a hint of chilli, keeping it a beloved favourite across the British Isles.
For The Perfect Carrot and Coriander Soup
- Cut Evenly: Ensure carrots and potatoes are chopped evenly so they cook through at the same time.
- Smooth vs Chunky: Use a hand blender for a smooth, velvety texture. For a chunkier soup, blend less or use a potato masher.
- Adjusting Seasoning: After blending, taste to balance the sweetness of the carrots and the spice from the coriander. If the coriander is too strong, use half the recommended amount.
- When NOT to Add Cream: If you plan to freeze the soup, don’t add the cream during preparation. Add fresh cream after reheating.
- Extra Garnish Ideas: In addition to fresh coriander, try toasted pumpkin seeds, paprika, cream, or croutons for extra indulgence.
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Do you have leftover cream? Use up leftover cream and potatoes by preparing a potato gratin.
What You Need
- Butter: Add a rich, creamy base to sauté the onions. For dairy-free, swapped it for olive oil.
- Onion (finely chopped): A key flavour base for the soup. It enhances the sweetness of the carrots.
- Carrots (650g, peeled & chopped): The star of the dish, giving the soup a vibrant orange colour and sweet, earthy flavour.
- Potato (1, peeled & chopped): Adds body and creaminess to the soup without the need for creams.
- Ground Coriander (1 tsp): A fragrant spice that complements the sweetness of the carrots. You can swap ground coriander with cumin, caraway seeds, curry powder, garam masala, or increase fresh cilantro for a similar flavor.
- Vegetable Stock (1 litre): Providing depth and richness. Chicken stock can be used as a non-vegetarian option.
- Fresh Coriander (30g pack): Adds a fresh, bright flavour. You can leave this out and only use it for garnish.
- Single Cream (4 tbsp): For swirling into the soup, add a creamy texture. Can be omitted or replaced with a dairy-free alternative like coconut milk.
- Paprika (½ tsp): Adds a touch of heat and smokiness. I prefer to use sweet paprika but you can also use smoked paprika depending on your taste.
- Petit Pains (4): For serving alongside the soup. Crusty bread is perfect for dipping.
Saving the Carrot and Coriander Soup For Later
- Refrigerate in an airtight container for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally.
- Freeze into freezer-safe containers and store for up to 3 months avoid adding the cream before freezing. Defrost overnight in the fridge and reheat adding the cream before serving.
Serving the Carrot Soup For Later
I love serving this carrot and coriander soup for lunch or as an early dinner, especially on chilly days when I want something nourishing and warm. It’s the kind of dish that reminds me of cosy weekends spent with family, where the kitchen is filled with the sweet and earthy aromas of slow-cooked carrots and fresh coriander. I often prepare it as a light main, pairing it with a salad or a sandwich for lunch.
When hosting friends, I often pair it with warm, crusty petit pains or some freshly baked bread, and it never fails to hit the spot. It becomes an elegant starter, topped with a swirl of cream and a sprinkle of paprika or pesto—it’s always a crowd-pleaser!
Health Info
- Calories: 190.8kcal
- Sugar: 10g
- Sodium: 848.3mg
- Fat: 8.5g
- Carbohydrates: 27g
- Fiber: 5.9g
- Protein: 3.9g
Carrot and Coriander Soup
Servings 4 people
Calories 190.8kcal
Description
Warm up with this comforting Carrot and Coriander Soup, a healthy blend of earthy carrots and fragrant coriander, perfect for any meal.
Ingredients
- knob of butter
- 1 onion finely chopped
- 650 g carrots peeled and roughly chopped
- 1 potato peeled and chopped
- 1 tsp ground coriander
- 1 l vegetable stock
- 4 petit pains to serve
- 30 g pack fresh coriander
- 4 tbsp single cream
- ½ tsp paprika
Instructions
- In a saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes until softened.
- Stir in the carrots, potato, ground coriander, and a pinch of seasoning. Mix well to combine.
- Pour the stock over the vegetable mixture, stirring to coat everything evenly. Bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to low, and let it simmer for 30-35 minutes, or until the vegetables are tender.
- Add two-thirds of the coriander leaves and stalks to the soup, then blend until smooth using a hand blender. Roughly chop the remaining coriander leaves for garnish.
- Ladle the soup into 4 bowls, swirling 1 tablespoon of cream into each bowl. Garnish with the chopped coriander leaves, a sprinkle of paprika, and black pepper. Serve immediately with the warm petit pains on the side.
Recipe Notes:
For Extra Crunch: Add a crunchy topping by sprinkling toasted pumpkin seeds on the soup before serving.You Might Like More…
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