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!
Print
Pin
Servings: 6 servings
Ingredients
- 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
Tried this recipe?Tag Me @savvybites or tag #savvybites!