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Easy and affordable, this Carrot and Coriander Soup recipe is so simple and delicious. It takes about 30 minutes and is super easy to make on the hob.
In this latest addition to my soup recipes for autumn and winter joy, this classic Carrot and Coriander Soup has everything you need for a hearty lunch or light dinner.
If you’re a fan of this flavour combination, you’ll love the natural sweetness of the carrots with the freshness of the green herbs.
Why you’ll love this Easy Carrot and Coriander Soup recipe
⭐️ Vegan, healthy and delicious
⭐️ So quick and easy to make
⭐️ Perfect for batch cooking
Sarah’s Notes
Personally, I am no fan of coriander, but I know a lot of you are. After my Carrot and Lentil Soup recipe went down so well, I knew I had to create an equally easy and satisfying version with coriander because it’s a much-loved classic.
My trusty tasters assure me that this balance of ingredients gives the ideal ratio for flavour and convenience.
Carrot and Coriander Soup Ingredients
- Carrots – Peeled and chopped into small chunks.
- Onion and garlic – These will need to be peeled and finely chopped.
- Hot vegetable stock – Made with a stock cube, homemade or bouillon powder is fine.
- Coriander – Use a little ground coriander AND a handful of fresh too.
- Season – Don’t forget to add plenty of salt and freshly ground black pepper to taste.
How to make Carrot & Coriander Soup
1. Place the vegetables, stock and coriander in a saucepan. Season well (see below for the full recipe method).
2. Bring to a simmer and cook until the carrots are tender. Add in fresh coriander and blend.
Storing
In the fridge This can be cooked and kept in an airtight container for 3 days in the fridge.
You may need a splash of water when reheating if it becomes thick when it cools. Make sure it’s warm all the way through before serving.
In the freezer You can also freeze the soup in a well-sealed container for up to 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!
Recipe Tip
You can use fresh veg for this BUT here’s a real time saver… you can cheat if you like by using frozen carrots and onion (and even garlic) that are pre-chopped, making the prep for this even quicker!
More easy soup recipes…
FAQs
If you make sure you use gluten free stock then yes, you’re good to go.
Yes, I think so. You could mash everything when it’s well cooked, but you just aren’t going to get that smooth soft soup texture we are looking for.
Any hand blender, food processor or similar will work. Obviously if you’re using a soup maker, this will do this part for you.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Carrot and Coriander Soup
Ingredients
- 800 g (1.76 lb) Carrots, Peeled and cut into small chunks
- 1 Onion, Chopped
- 2 Garlic cloves, Crushed
- 1 ltr Hot vegetable stock
- 1 tsp Ground coriander
- 1 Large handful of fresh coriander, Chopped
- Sea salt and freshly ground black pepper, To taste
Instructions
- Place the carrots, onion, garlic, stock, ground coriander, salt and pepper in a large saucepan.
- Bring to a simmer over medium heat and cook for about 20 minutes, or until the carrots are very tender.
- Add in most of the chopped coriander and blend the soup until smooth using a stick blender or stand blender. If it's too thick, add a little extra stock to reach your desired consistency.
- Serve hot, topped with fresh coriander.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
My favourite soup of all time and this recipe is absolutely spot on! Thanks Sarah, this will be on repeat this winter.