Easy Carrot and Coriander Soup
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This easy carrot and coriander soup is just what you need for a delicious and cosy meal. It’s simple to make, packed with flavour, and perfect for any occasion. This soup will quickly become a favourite whether you like it light or with a creamy twist.
You’ll also love my sweet potato and carrot soup, roasted tomato soup, cauliflower cheese soup, and Turkish lentil soup.
⭐️ Why this recipe works
- Nutrient-Rich: Packed with vitamins and minerals from fresh carrots and coriander, making it a healthy choice.
- Flavorful Base: The combination of onions, garlic, and ginger provides a robust and aromatic foundation.
- Spice Blend: Ground coriander and turmeric add a warm, earthy flavor that complements the sweetness of the carrots.
- Versatile: The optional coconut milk allows for a creamy texture without dairy, catering to vegan and dairy-free diets.
- Easy Preparation: Simple, straightforward steps make this recipe accessible even for novice cooks.
🧾 Ingredients overview
- Carrots: Provide natural sweetness and bulk to the soup.
- Fresh Coriander (Cilantro): Adds a fresh, herbaceous note.
- Onion: Creates a savory base for the soup.
- Garlic: Enhances the overall flavour with its pungency.
- Fresh Ginger: Adds a zesty, warming undertone.
- Ground Coriander: Boosts the coriander flavour and adds earthiness.
- Ground Turmeric: Contributes colour and a subtle peppery flavour.
- Olive Oil: Used for sautéing the aromatics.
- Vegetable Broth: The liquid base that brings all the flavours together.
- Salt: Enhances all the flavours.
- Pepper: Adds a hint of heat and depth.
- Coconut Milk (Optional): Provides creaminess and a subtle coconut flavour.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here’s how to make it
Carrot and Coriander Soup recipe step-by-step
- Prepare the Ingredients: Peel and chop the carrots into equal sizes for even cooking. Dice the onion and mince the garlic. Roughly chop the fresh coriander leaves.
- Cook the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent (approximately 5 minutes). Add the minced garlic and ginger and sauté for another 1 minute.
- Add Spices and Carrots: Stir in the ground coriander and turmeric. Cook for about 1 minute to release the spices’ flavors. Add the chopped carrots and stir to coat them with the spices.
- Simmer with Broth: Pour in the vegetable broth and bring to a boil. Lower the heat to a simmer, cover, and let it cook for 20-25 minutes or until the carrots are tender.
- Blend the Soup: Turn off the heat and use a hand blender to blend the soup until smooth. If using a countertop blender, let the soup cool slightly before blending and then return it to the pot.
- Season and Finish: Add salt and pepper to taste. Stir in the chopped coriander. For a creamier texture, add coconut milk and blend again briefly.
- Serve: Ladle the soup into bowls and garnish with a few coriander leaves before serving.
📖 Variations
- Vegetable Broth: Chicken broth can be used if you’re not making a vegan version.
- Coconut Milk: Replace with heavy cream or Greek yogurt for a different creamy texture.
- Spices: Add a pinch of cayenne pepper for a spicier kick.
- Ginger: If fresh ginger is unavailable, use 1 tsp of ground ginger.
💡 Chef’s Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Garnish Options: Top the soup with a drizzle of olive oil, a sprinkle of paprika, or toasted seeds for added texture.
- Broth Enhancement: Add a splash of white wine or apple cider vinegar to the broth for a slight tang.
- Soup Base: Use this recipe as a base and add other vegetables like potatoes or celery for variation.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the soup in a pot over medium heat, stirring occasionally until heated through. If the soup is too thick, add a bit of water or broth to reach the desired consistency.
❓Recipe FAQ’s
Yes, this soup can be made a day or two in advance and stored in the fridge. The flavours often improve after sitting for a day.
Yes, sauté the aromatics and spices first, then add all ingredients to a slow cooker and cook on low for 6-8 hours or until the carrots are tender. Blend as directed.
To make the soup more filling, you can add cooked rice, quinoa, or lentils after blending.
Bread recipes to serve with carrot and coriander soup:
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Easy Carrot and Coriander Soup
Ingredients
- 600 g (1 ⅓ lb) Carrots, peeled and chopped
- 30 g (2 cups) Fresh coriander (cilantro), chopped
- 1 Onion, diced
- 2 Garlic cloves, minced
- 1 inch piece of fresh ginger, minced
- 1 tsp Ground coriander
- ½ tsp Ground turmeric
- 2 tbsp Olive oil
- 750 ml (3 cups) Vegetable broth
- Salt, to taste
- Pepper, to taste
- Optional: 200 ml (7oz.) Coconut milk
Instructions
Preparation:
- Peel and chop the carrots into equal sizes for even cooking. Dice the onion and mince the garlic. Roughly chop the fresh coriander leaves.
Cook the Aromatics:
- Heat 2 tbsp of olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent (approximately 5 minutes). Add the minced garlic and ginger and sauté for another 1 minute.
- Add the ground coriander and turmeric to the pot and stir. Cook for about 1 minute to allow the spices to release their flavor. Add the chopped carrots to the pot and stir to coat them with the spices.
Pour in the Broth:
- Add 750 ml of vegetable broth to the pot. Bring to a boil, then lower the heat to a simmer. Cover and let it cook for 20-25 minutes or until the carrots are tender.
Blend:
- Turn off the heat and use a hand blender to blend the soup until smooth. If using a countertop blender, let the soup cool slightly before blending and then return it to the pot.
Season:
- Add salt and pepper to taste. Stir in the chopped coriander.
Optional Creaminess:
- For a creamier texture, add 200 ml of coconut milk and blend again briefly.
Serve Hot:
- Ladle the soup into bowls and garnish with a few coriander leaves before serving.
Notes
- Texture: Adjust the soup’s thickness by adding more or less broth.
- Herbs: Add more fresh coriander for a stronger flavor.
- Storage: This soup can be stored in the fridge for up to 4 days and can be frozen for longer-term storage.
- Creaminess: If using the optional coconut milk, blend the soup again for a richer texture.
Nutrition
Meet the Chef!
Hi, I’m Debs—a Cordon Bleu-trained chef. I help you get incredible dinners on the table fast with fool-proof recipes and meal plans designed for tiny budgets! Easy recipes with step-by-step instructions and tips and tricks I’ve learned over a 10-year career in professional kitchens.
