Carrot and coriander soup is a classic. It ticks every box. Healthy. Easy and quick to make. Just 5 main ingredients. Only 156 calories per serving. Zero cholesterol. Vegetarian. Vegan. And so on and so on…
I make this at least once a month and, quite often, 2 or 3 times a month. Jen and I love it and if you serve it with some warm granary bread or some of The Yum Yum Club’s great cheese and chive scones you really can’t go wrong.
Soups are easy to make and this is one of the easiest. You really need minimal skill and minimal effort.
1. Get the ingredients together
As always, do the prep first. For this carrot and coriander soup, all you need to do is roughly dice the carrots, onions, and potatoes and make the vegetable stock. Use shop bought cubes. They will be fine for this recipe.
2. Start making the soup
To start making this delicious carrot and coriander soup first heat the oil over medium heat in a medium-sized saucepan. Then, add the carrots, potatoes, and onions and sweat off until the onion has softened but not burnt.
Just as a side note, if you are unsure of what the phrase “sweat off” means, it simply means to heat the vegetables through without browning or burning them. The best way to do this is to keep stirring the vegetables and, when not stirring, put the lid on the saucepan. This creates steam and stops the vegetables from burning.
3. Heat the soup to boiling and simmer
With the vegetables now sweated off add the ground coriander and half of the fresh coriander and stir well. Once the ground coriander has been mixed into the vegetables just add the vegetable stock and bring to the boil. With the soup, boiling turn down the heat so the soup is simmering and continue to simmer for around 20 minutes, or until the vegetables have softened.
With the vegetables softened add the rest of the fresh coriander and you are ready to finish the soup.
4. Finish the soup
This is a pureed soup so to finish the soup off simply pour the soup into a food processor, or use a stick blender if you have one, and blitz the soup to a puree.
Once pureed return the soup to the saucepan, reheat and season to taste. You are then ready to serve and enjoy this classic carrot and coriander soup. Yum!
Just as a final note, with all the cold weather in the UK at the moment I’ve been making a few soups. If you like this carrot and coriander soup then why not try one of those below. The tomato and basil are great but, for me anyway, the wild mushroom soup is something special. Just click on the photo to go to the recipe.
Well, that’s it guys and girls. Carrot and coriander soup at its best! I hope you enjoyed the post and give it a go. If you do let me know how you get on. I’d love to know. Also, if you want to be updated on new recipes and general posts just subscribe to the newsletter at the top of this page.
As always, many thanks for ready and until next time… Steve.
5. Nutritional values
6. Printable recipe
Carrot and coriander soup. A classic of a soup. Just 5 main ingredients! Carrot, coriander, potato, onion and vegetable stock. Suitable for vegetarians and vegans and only 156 calories per bowl! Yum!
- 4 cups roughly chopped carrots
- 2 roughly chopped baking potatoes
- 2 cups roughly chopped onions
- 2 tsp ground coriander
- 1 bunch fresh coriander
- 900 ml vegetable stock
- 1 tbsp olive oil
Gather all of the ingredients together.
Heat the oil over medium heat and sweat off the onions.
Add the carrots, potatoes and ground coriander and heat through. Do not burn.
Add the stock and half of the fresh coriander and cook through for around 20 minutes. The vegetables need to be soft.
Once the vegetables are soft blend the soup until smooth, add the rest of the fresh coriander at the same time.
Serve in bowls with crusty bread or scones and enjoy!