Easy Carrot and Coriander Soup
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Whip up this carrot and coriander soup when you’re tight on time yet want something healthy and comforting. This delectable soup features sweet and savory flavors that complement one another. It’s easy to make, especially since you use ingredients from your pantry. Plus, it’s gluten-free and vegetarian!
Table of Contents
Why you’ll love this recipe
Healthy – With onions, carrots, and coriander as the base for this soup, it’s a delicious recipe full of nutrients.
Adaptable – I’ve included cream in my carrot and coriander soup recipe, though it’s easy to make this soup dairy-free by swapping out the milk for a non-dairy option.
Comforting creamy texture – Blending the roasted ingredients ensures a deliciously rich texture in every bite.
Here are some more yummy carrot recipes to enjoy this week: 10 Minute Vegetable Noodle Soup, Simple Honey-Roasted Carrots & Parsnips Recipe, or Chicken Pot Pie with Stuffing Crust.
Ingredients
Carrots
Any type of carrot will work for this carrot and coriander soup recipe (even baby carrots). Whichever type you choose, ensure you thoroughly wash, peel, slice, and remove the stems from the carrots before roasting.
Cream
As mentioned, you can swap out the cream in this carrot & coriander soup with a dairy-free option like almond, cashew, or oat milk. Ensure you use an unsweetened/unflavoured alternative.
Potatoes
Use a starchy potato, like russet, when making this soup, as they help create a thick consistency. Sweet potatoes will also work great in this recipe for carrot and coriander soup, though it will make the flavour sweeter.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Use these variations/adaptations to fit this carrot and coriander soup to your taste preferences.
Coriander substitutes: If you’re not a fan of coriander, don’t fret! You can swap it out for fresh lemon, basil, flat-leaf parsley, ginger, mint, cumin or tarragon. When using lemon or ginger as a substitute, start with a smaller amount and adjust to your taste.
Make it vegan with vegetable broth: You can turn this carrot coriander soup into a vegan recipe by using vegetable stock instead of chicken stock. Then, swap out the cream for a non-dairy option.
Dried coriander vs fresh coriander: Dried herbs have a stronger, concentrated flavour, so you’ll need to use a smaller amount for this swap. Use 1/3 the amount of coriander seeds/ground coriander (10g) for this recipe when using it as a substitute for chopped fresh coriander.
Immersion blender: The best way to create a creamy vegetable soup is by using an immersion blender to create the perfect consistency. It’s also safer than a blender, as you don’t have to worry about hot soup spraying out.
Make it spicy: Don’t be afraid to add a touch of cayenne pepper to this delicious soup recipe to balance out the sweetness. Start with 1/3 tsp and adjust to your preferences.
Make it creamy: Include starchy potatoes to ensure this recipe is creamy. The other key ingredient is cream. You can use half and half or single cream instead for a lighter recipe.
Add parmesan cheese: Create a complex, rich flavour in this carrot and coriander soup recipe by adding freshly grated parmesan cheese. Add some shavings as a topping to the finished soup for a flavour boost.
How to make carrot and coriander soup
Preheat your oven to 180°C Fan/200°C conventional/ 350°F
- To a large baking tray, add the carrots and onion. Coat with extra-virgin olive oil and season with salt, pepper and dried parsley. Pop in the oven for 35-40 minutes (Image 1).
- When the carrots and onion are ready, remove from the oven (Image 2).
3. After 30 minutes, add the stock and chopped potato to a large pot. Cook over a medium heat and set your timer to 10 – 15 minutes (or until the potato is fork tender) (Image 3).
4. Then remove the garlic from it’s skin and then add the roasted carrot and onion into the pot (Image 4).
5. Turn off the heat, then add the coriander (reserving a sprinkle for the end). Use a hand blender to blend until smooth (Image 5).
6. Pour the cream into the pan and stir to combine. Taste to adjust the seasoning, then serve up and enjoy! (Image 6).
Tips for the best result
Allow the soup to cool slightly before blending in a blender or food processor. Save your hands by letting the carrot and coriander soup cool a bit before blending it. This step ensures you do not have hot soup splatter on you while it’s blending.
Ensure carrots are cooked through and soft before blending for a silky smooth finish. The best carrot and coriander soup is smooth and creamy. If the carrots are not fully cooked, you’ll have a chunky soup instead.
Small-cut carrots mean faster cooking. The smaller you chop your veggies, the quicker they’ll cook. Ensure the chopped carrots are roughly the same size so they finish cooking at the same time.
In the mood for more creamy veggie soups? Try these recipes: Creamy Broccoli and Cauliflower Soup, Roasted Vegetable Soup or Courgette Soup.
Make it even easier
If you are wondering how to make carrot and coriander soup even easier, you’re in luck! Here are a few other methods that will allow you to whip up this yummy soup.
Make it in an instant pot – Add in the veggies and sauté them in the Instant Pot for a minute. Then, add the water and cook on high for five minutes. Allow the pressure to release naturally, then use an immersion blender to create a smooth consistency. Add the milk/cream in last.
Use a soup maker – Sauté the aromatics in the soup maker until softened. Then, add the carrots and chicken broth. Cook the ingredients for about 20 minutes. Blend the soup mixture. Then, add the coriander and cream.
Slow cooker option – Toss all the ingredients (except coriander and milk) into the slow cooker. Allow them to cook for about 3.5-4 hours (until the veggies are softened). Then, blend the mixture before adding the milk and fresh coriander.
What to serve with carrot & coriander soup
A nice crusty bread is my favourite item to serve with carrot and coriander soup. It’s the perfect way to soak up the soup so you don’t miss any drops. It’s also great with a fresh salad, grilled cheese, or crispy fries.
FAQs
Yes, these fresh herbs are the same thing. The difference is where you are purchasing them. It’s called cilantro in the US, while in the UK, it’s called coriander.
There are many nutrients in carrots, onions, and coriander soup, which have potential health benefits. Carrots can possibly help with healthy vision, higher immunity, and weight management. These are only a few of the health benefits that come with this soup.
Carrot and coriander soup can be high or low in carbs depending on the recipe. If you’re focusing on a low-carb diet, you can skip the potatoes to lower the carb count.
You can make this easy coriander soup carrot recipe in the soup maker. Make sure to pre-cook the veggies before adding them to the soup maker. Leave the cream out of the recipe until the last moment.
Yes, you can make the soup thinner. If you skip the potatoes, you can expect a thinner soup. Additionally, if you include milk instead of cream, the carrot and coriander soup will have a thinner consistency.
Ensure you use potatoes and cream for a thicker soup. Mix in a melty cheese like mozzarella or parmesan if your soup is still not thick enough. You can also add a cornstarch flurry and heat the soup on the stove once it’s been blended.
Make these delicious recipes alongside the carrot and coriander soup for a filling meal: Amazing Goats Cheese Tart with Roasted Cherry Tomatoes, Creamy Chicken and Mushroom Pasta, or Spicy Chicken Pasta.
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If you tried this Easy Carrot and Coriander soup, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Carrot and Coriander soup
Ingredients
- 2 onions, sliced into big wedges (£0.30)
- 1 kg carrots, peeled and sliced in half lengthways (£0.65)
- 5 cloves of garlic, left in skin (£0.39)
- 1 potato, peeled and sliced into chunks (£0.10)
- 100 ml double cream (£1.15)
- 30 g fresh coriander, roughly chopped (with stems) (£0.55)
Cupboard Essentials
- 3 tbsp extra virgin olive oil
- 1 litre vegetable stock
- 1 tsp dried parsley
- Salt & Pepper
Method
Preheat your oven to 180°C Fan/200°C conventional/ 350°F
- To a large baking tray, add the carrots and onion. Coat with extra-virgin olive oil and season with salt, pepper and dried parsley. Pop in the oven for 35-40 minutes.
- After 30 minutes, add the stock and chopped potato to a large pot. Cook over a medium heat and set your timer to 10 – 15 minutes (or until the potato is fork tender)
- When the carrots and onion are ready, remove from the oven. Remove the garlic from it’s skin and then add everything into the pot. Turn off the heat, then add the coriander (reserving a sprinkle for the end). Use a hand blender to blend until smooth.
- Pour the cream into the pan and stir to combine. Taste to adjust the seasoning, then serve up and enjoy!
Notes
Nutrition
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