Carrot and coriander soup is a classic recipe that's simple, comforting, and full of fresh flavour. The natural sweetness of carrots pairs beautifully with the citrusy warmth of coriander, making it a perfect soup for both everyday lunches and elegant starters. It's quick to prepare, budget-friendly, and ideal for freezing - a true kitchen staple.
I use both fresh and ground coriander to give a lovely fresh, lighter flavour.
As well as being delicious and comforting, it's also healthy, low in fat and full of vitamins...what's not to like!!
Tips
- Variations:
- Add ginger for warmth.
- Include sweet potatoes or parsnips along with the carrots for variation.
- Add a pinch of chilli flakes for spice.
- Toasted pumpkin seeds - heat a frying pan or skillet over a medium heat and toast the seeds in a single layer for 3 to 5 minutes, tossing frequently to get a light brown colour on both sides.
- This carrot and coriander soup recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - fresh coriander gives a fresher, lighter flavour. Use at the end to preserve colour and taste.
Yes - it keeps in the fridge for up to 3 days and freezes well for up to 3 months.
You can mash it with a potato masher for a rustic texture, but blending gives a smoother finish.
Yes - if you use vegetable stock and leave out the sour cream or use plant-based alternatives.
Use less stock initially, then add more to loosen after blending if needed.
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How to make this Carrot and Coriander Soup
Ingredients
- 1 tbsp vegetable oil
- 1 onion (approx. 125g), finely chopped
- 650g carrots, peeled and roughly chopped
- 1 potato (approx. 225g), peeled and chopped
- 1 tsp ground coriander
- salt and freshly ground black pepper
- 1 litre vegetable stock (made using 2 stock cubes or pots)
- 30g fresh coriander
- 4 tbsp half fat sour cream
- 0.5 tsp paprika
- 2 tbsp pumpkin seeds, toasted (see Tips)
Instructions
- Heat the oil in a large saucepan or casserole pot over a medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft. Add the carrots, potato, and ground coriander and some seasoning, and mix well.
- Stir in the stock and bring to the boil. Cover, reduce the heat and simmer for 30 to 35 minutes until the vegetables are tender.
- Remove the soup from the heat, 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.
- Divide the soup between 4 bowls and swirl 1 tbsp of sour cream into each. Garnish with the chopped coriander leaves, a sprinkling of paprika and 0.5 tbsp of the toasted pumpkin seeds. Serve with your choice of homemade or shop bought bread.
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Carrot and Coriander Soup
Equipment
Ingredients
- 1 tbsp vegetable oil
- 1 onion (approx. 125g) finely chopped
- 650 g (1.4 lb) carrots peeled and roughly chopped
- 1 potato (approx. 225g) approx. 225g, peeled and chopped
- 1 tsp ground coriander
- salt and freshly ground black pepper
- 1 litre (4 cups) vegetable stock (made using 2 stock cubes or pots)
- 30 g (1.1 oz) fresh coriander
- 4 tbsp half fat sour cream
- 0.5 tsp paprika
- 2 tbsp pumpkin seeds toasted (see Notes)
Instructions
- Heat the oil in a large saucepan or casserole pot over a medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft. Add the carrots, potato, and ground coriander and some seasoning, and mix well.
- Stir in the stock and bring to the boil. Cover, reduce the heat and simmer for 30 to 35 minutes until the vegetables are tender.
- Remove the soup from the heat, 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.
- Divide the soup between 4 bowls and swirl 1 tbsp of sour cream into each. Garnish with the chopped coriander leaves, a sprinkling of paprika and 0.5 tbsp of the toasted pumpkin seeds. Serve with your choice of homemade or shop bought bread.
Notes
- Variations:
- Add ginger for warmth.
- Include sweet potatoes or parsnips along with the carrots for variation.
- Add a pinch of chilli flakes for spice.
- Toasted pumpkin seeds - heat a frying pan or skillet over a medium heat and toast the seeds in a single layer for 3 to 5 minutes, tossing frequently to get a light brown colour on both sides.
- This carrot and coriander soup recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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