Welcome to a timeless favourite: the Carrot And Coriander Soup recipe! This classic vegetable soup is a beautiful blend of the earthy sweetness of the carrot and the fresh, aromatic touch of coriander. It’s a versatile dish that shines brightly any time of the year, whether you’re seeking warmth on a chilly winter evening or a refreshing bowl on a sunny summer day.
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Quick Recipe Video
Why Carrot and Coriander Soup Is Our Favourite?
One of our favourite things to eat on a cold day is homemade soup. And this classic soup has been one of the all-time favourites in the UK for a good reason.
- This vegetarian soup is the best healthy comfort food example: tastes delicious and makes you feel great!
- It’s an easy recipe that beginners can make.
- Carrot soup is perfect for a light lunch or to serve as a starter.
- Making a big batch and freezing this healthy soup is a perfect way to save time by meal prepping.
- It’s very budget-friendly!
- Vegetable peeler
- Sharp Knife
- Large Pan
- Immersion blender (stick blender) or Liquidiser (Food Processor suitable for hot liquid)
- olive oil: can be replaced with sunflower, avocado, rapeseed or vegetable oil.
- brown onion: you may use white or red onion instead.
- fresh garlic cloves: can be replaced with garlic powder, if that’s all you have.
- ground coriander: if you have whole coriander seeds, make sure to grind them into powder in a pestle and mortar or a spice mill.
- vegetable stock: or chicken stock, if you’re not catering for vegetarians.
- fresh coriander: coriander stalks will be added to the soup itself, and fresh coriander leaves will be used for garnish.
Find the quantities and a full recipe in the recipe card at the bottom of the post.
We love nothing better than some Homemade Dukkah sprinkled on top of this fragrant soup. But you can also spruce it up a bit by scattering some chilli flakes on top.
Another way to make it more aesthetically pleasing is to swirl some heavy cream on top, or add a dollop of creme fraiche in the centre.
1. Peel and roughly chop the onions.
2. Peel and thinly slice the garlic cloves.
3. Peel and cut your carrots into rough chunks, making sure the pieces are roughly the same size.
3. Chop the coriander, reserving the prettiest leaves for garnish.
4. Heat a tablespoon of oil in a large saucepan. Add the diced onion and cook them on medium heat for a couple of minutes.
5. Add the garlic and ground coriander and stir for 30-60 minutes, until fragrant.
6. Tip in the chopped carrots and stir everything.
7. Pour in the stock, bring to a boil and simmer the vegetables on low heat for 25-30 minutes, or until the carrots are fork-tender (the cooking time will depend on the size of your carrot chunks).
8. When carrots are cooked, add the chopped fresh coriander stalks and most of the leaves, reserving some for garnish.
9. Tip everything into a liquidiser, use a hand blender to blitz everything into a smooth soup. Taste and adjust the seasoning with extra salt and black pepper, if needed.
10. Pour the blended soup into bowls, garnish with the reserved coriander and serve immediately!
What To Serve Carrot and Corriander Soup With?
As with most soups, this carrot coriander soup is great served with some crusty bread. If you are a keen baker, try some fresh bread, like Sourdough Focaccia, Pumpkin Fougasse or Cheese Scones. Alternatively, serve it with garlic bread or simply with some buttered toast.
Tips For Best Results
This soup recipe is very easy to make, but if it is your first time cooking it, here are some tips that may help:
- Cut the carrots into roughly even-sized pieces, so that they cook at the same time.
- We tend to use coriander stalks in the soup and leave the pretty leaves for garnish.
- Use high-quality stock. If you can use homemade vegetable broth or chicken broth.
- If you have some sweet potato, chop it up and add it to the soup – it works just as well as carrots.
- If your soup is a little too thick after blending add a little water, stir and heat just enough to warm through.
Storage and Reheating
The leftover soup should be cooled down to room temperature, then poured into an airtight container and placed in the fridge. However, you will need some fresh coriander for garnish.
How Long Does Carrot and Coriander Soup Last? It will keep in the fridge for up to 3 days.
Can Carrot and Coriander Soup Be Frozen? Absolutely! The best part of this delicious recipe is that is perfect for freezing. Make a big batch and freeze it in an airtight container (or divide the soup into individual portions) and freeze it for up to 3 months. Thaw the soup overnight in the fridge before reheating it on low heat until piping hot. This way you can have a good soup in minutes any day!
How To Thicken Carrot and Coriander Soup?
If you accidentally added too much water to your soup, there are a few ways to thicken it. You may add some cooked potatoes or rice and blend the soup again. Alternatively, add a small amount of cornflour slurry and stir the soup continuously until it thickens.
What Can I Use Instead of Coriander In This Soup?
If you don’t like the flavour of ground coriander, you may use ground cumin, or even your favourite curry powder instead. Fresh coriander may be replaced with parsley.
Other Delicious Soup Recipes
Cooking for more healthy recipes? Love serving warming vegetable soups for lunch? Here are some of our favourite recipes for you to try next time:
Easy Carrot And Coriander Soup
- Liquidiser or Stick Blender
- 1 tsbp olive oil
- 2 brown onions roughly chopped
- 2 garlic cloves thinly sliced
- 2 teaspoon ground coriander
- 600 g (1.32 lb) carrots peeled and roughly chopped
- 1 l (4.23 cups) vegetable stock
- 10 g (0.63 cups) fresh coriander roughly chopped
- Heat the oil in a large pot. Add the diced onion and cook it on medium heat for a couple of minutes.
- Add the garlic and ground coriander and stir for 30-60 minutes, until fragrant.
- Tip in the chopped carrots and stir to coat carrots in spices.
- Pour in the stock, bring to a boil and simmer the vegetables on low heat for 25-30 minutes, or until the carrots are fork-tender (the cooking time will depend on the size of your carrot chunks).
- When carrots are cooked, add the chopped fresh coriander stalks and most of the leaves, reserving some for garnish.
- Tip everything into a liquidiser, use a hand blender to blitz everything into a smooth soup. Taste and adjust the seasoning with extra salt and black pepper, if needed.
- Pour the blended soup into bowls, garnish with the reserved coriander and serve immediately with some crusty bread!