Easy Carrot and Coriander Soup

This easy and delicious carrot and coriander soup is smooth, creamy and ready in just 30 minutes. Whether you're a seasoned chef or a cooking novice, you'll find this recipe straightforward and quick to prepare. It's excellent for making ahead or having as comforting leftovers, making it a great idea for budget meals.

If you're a fan of this carrot and coriander soup and looking for more vegetarian ideas, try my Turkish lentil soup. Or make weeknight dinners hassle-free with this slow-cooker vegetable soup. These recipes are just as comforting and delicious—perfect for adding to your soup recipe collection!

🧾 Ingredient notes and substitutions

Here, I provide an overview of the key ingredients and what you may want/ need to use as a substitute for dietary requirements, accessibility or preference. As always, the exact quantities can be found in the recipe card below.

• Carrot: The show's star, offering sweetness and body to the soup.
  • Substitution: If you're out of carrots, you can also use sweet potatoes for a different but delicious twist.
• Herbs & Spices (coriander and turmeric): Elevate the soup with its herbal and citrusy undertones.
  • Substitution: If you're not a fan of coriander, parsley can work as an alternative.
• Vegetable Stock: Using a bouillon cube ensures a robust, flavorful base.
  • Substitution: Chicken or beef stock can be used for a different flavour profile.
• Onions and Garlic: These foundational ingredients build depth and complexity in the flavour.
  • Substitution: Leeks or shallots can be used instead of onions. Garlic powder can be used if fresh garlic isn't available, but use sparingly.
• Olive Oil: Beyond sautéing, it adds a touch of richness to the soup.
  • Substitution: Canola or vegetable oil can be used if olive oil is not on hand, but you'll lose some of that distinct flavour.
• Diet-Friendly: All the core ingredients are naturally gluten-free and dairy-free.

👩🏻‍🍳 Carrot and Coriander Soup in 6 Simple Steps

• Prep Ingredients: Peel and chop carrots; dice onions and mince garlic.
  • Helpful Tip: A sharp knife ensures even cuts and uniform cooking.
• Sautéing: Heat olive oil and add onions, followed by garlic. Add the spices.

• Boiling: Add carrots and vegetable broth, boil, then simmer.
  • Helpful Tip: Pre-warm your broth to expedite the cooking process.
• Blending: Allow the soup to cool slightly, then blend until smooth.
• Seasoning: Taste and adjust the seasoning. Add salt and pepper to taste.
• Final Touch: Stir in freshly chopped coriander before serving. *If using coconut milk or cream, stir it in at this point.

⏱ Make-Ahead Guide for Carrot Soup

• Freezing Basics:
  • Cool the soup to room temp and use airtight containers.
  • Portion into meal-sized amounts, leaving space at the top for expansion.
• Thaw and Reheat:
  • Ideally, thaw in the fridge for 24 hours.
  • In a pinch, reheat from frozen on low heat, stirring as needed.
  • Note: Some ingredients might need a refresh post-freezing. Taste and adjust the seasoning and squeeze lemon or orange to brighten the flavour.
• Finishing Touches:
  • If using dairy, add it during reheating to avoid texture changes after freezing.
  • Freshen flavours with herbs or lemon juice when reheating.
  • Always taste and adjust the seasoning post-thaw.

🍯 Storing and reheating leftovers

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze portions in ziplock bags or airtight containers for up to 3 months.
• Reheating: Thaw overnight in the fridge, then reheat on the stove until warm.

❓Recipe FAQ's

Bread recipes to serve with soup

These are my favourite bread recipes to serve with this carrot and coriander soup:

More amazing vegetarian soup recipes

Easy Carrot and Coriander Soup

Carrot and coriander soup is a classic comfort food with a hint of earthiness and warmth. This simple, easy-to-make recipe is vegetarian, gluten-free, and dairy-free, perfect for everyone at the table. It comes together in just 30 minutes!

5 from 1 vote

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Course: Appetizer, Soup

Cuisine: American/ British

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

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Author: Deborah Rainford

Ingredients

1x2x3x

• 600 g (1 ⅓ lb) Carrots
• 30 g (1 ⅘ cups) Fresh coriander, chopped
• 1 (1) Onion, diced
• 2 (2) Garlic cloves, minced
• 1 teaspoon (1 teaspoon) Ground coriander
• ½ teaspoon (½ teaspoon) Ground turmeric
• 2 tablespoon (2 tablespoon) Olive oil
• 750 ml (3 cups) Vegetable broth, made with a stock cube
• Salt: To taste
• Pepper: To taste

optional

• 200 ml (6 ¾ oz) Coconut milk

Instructions

Preparation:

• Peel and chop the carrots into roughly equal sizes for even cooking. Dice the onion and mince the garlic. Roughly chop the fresh coriander leaves.

Cook the Aromatics:

• Heat 2 tablespoon 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 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 flavour. Add the chopped carrots to the pot and stir to coat them with the spices.

Pour in the Broth:

• Add 750ml of vegetable broth to the pot. Bring to a boil, then lower the heat to 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, cool the soup a bit before blending and return to the pot.

Season:

• Add salt and pepper to taste. Stir in the chopped coriander.

Optional Creaminess:

• For those who like a creamier texture, add 200 ml of coconut milk or cream and blend again briefly.

Serve Hot:

• Ladle the soup into bowls and garnish with a few coriander leaves before serving.

Notes

• Texture: The soup's thickness can be adjusted by adding more or less broth.
• Herbs: Feel free to add more fresh coriander for a stronger flavour.
• Storage: This soup stores well in the fridge for up to 4 days and can also be frozen for longer-term storage.
• Creaminess: If you're using the optional coconut milk or cream, make sure to blend the soup again for a richer texture.

Nutrition

Calories: 581kcal | Carbohydrates: 38g | Protein: 8g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 21325mg | Potassium: 431mg | Fiber: 6g | Sugar: 14g | Vitamin A: 16711IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

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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.

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