Best Carrot & Coriander Soup

Carrot and Coriander Soup has to be one of my all-time favourite flavoured soups! This easy carrot soup is extremely simple to make and is absolutely packed full of flavour! With only 7 ingredients that are likely already in your kitchen, this carrot and coriander soup will take 30 minutes from start to finish! For a sweeter twist, try my Carrot and Parsnip Soup.

Why this recipe works

This carrot and coriander soup (some people call it coriander and carrot soup) is definitely in my top favourite recipes! It’s delicious, and the best part is that it is mostly carrots. As it is a homemade soup, it’s free from the added sugar and preservatives found in many shop-bought soups, and it is naturally dairy free. Check your stock label for added sugar.

Healthy Soups are often my go-to for a cold day, but I honestly love to enjoy soups at any time of year! It is smooth and creamy and makes for a great light dinner in the summer! It is one of those great vegan recipes that is naturally vegan! No need to find a separate vegan option!

If you’d prefer a slow cooker carrot and coriander soup, I’ve got you covered there as well! My Slow Cooker Carrot and Coriander Soup recipe inspired me to create this recipe, however I wanted to create a recipe that didn’t involve the slow cooker, but tasted equally as delicious!

Ingredients to make the Best Carrot & Coriander Soup

1. Garlic – is one of the best flavours to add to vegetable soups!
2. Onion – also adds a great flavour. I used a large red onion, but you could also use a yellow or white onion.
3. Ground Coriander – is the hero ingredient of this recipe! It brings a mix of citrus and pepper flavours. For more flavour, toast 1 tsp coriander seeds in a dry pan and crush them.
4. Carrots – make up the bulk of this recipe. The sweet carrot flavour makes for a delicious, classic soup! If you have any spare try baking my Gluten Free Carrot Cake or Vegan Carrot Cake Cupcakes.
5. Vegetable Stock – adds a great base of flavour for this easy carrot and coriander soup. Check your stock is gluten free, as some cubes and powders contain wheat.
6. Fresh Coriander – leaves add a great citrus flavour to this soup. I throw in the leaves along with the coriander stalks!

See recipe card for full information on ingredients and quantities.

Substitutions

• Olive Oil – You can use other oils in place of the extra virgin olive oil. For instance, rapeseed, vegetable, or sunflower oil will work.
• Garlic – if you don’t have fresh garlic cloves, you can use fresh or dried minced garlic.
• Vegetable Stock – You could also use vegetable broth instead. If you don’t need to adhere to a vegan diet, chicken broth or chicken stock would work as well (check it is gluten free).
• Ground Coriander – Use 1 teaspoon of ground coriander. If you only have coriander seeds, toast and crush 1 teaspoon. Dried coriander leaf adds very little flavour, so it is not a good swap. If you don’t like coriander at all, try my Carrot and Lentil Soup instead. You could also add some cumin if you prefer less of a coriander taste.
• Immersion Blender – If you have one, blend the soup straight in the pot. A jug blender or food processor also works: let the soup cool for a few minutes first, and never fill the jug more than half full.
• No onion or garlic – Leave them out, use the green tops of a leek or spring onions and a garlic-infused oil, and check your stock. A reader asked for a low FODMAP version.

Soup maker method

Fry the onion, garlic and ground coriander for 3 minutes first, then add the carrots and 900ml stock (stay under the max line) and use the smooth setting. Stir in the fresh coriander at the end.

Variations

• Spicy – For a spicy carrot and coriander soup, add some chilli flakes or curry powder (check it is gluten free) for a touch of spice! Like a bit of spice? Try my Curried Parsnip Soup.
• Deluxe – a great way to level up your carrot and coriander soup is by topping with a small amount of coriander and swirling in some of my Vegan Sour Cream, a spoonful of coconut yoghurt or some coconut milk. Another option is to add a squeeze of lemon juice or lime juice at the end for a bright, citrusy flavour. Top with toasted seeds or gluten free croutons for crunch.
• Kid friendly – Soup recipes are generally a hit with kids naturally! Serve it with gluten free toast fingers or gluten free crackers so kids can enjoy dipping in their soup!
• Creamier – Add 1 peeled, chopped potato with the carrots for a thicker, silkier soup.
• Ginger – Add a thumb of grated fresh ginger with the garlic.
• Greener – For something greener, try my Spinach Soup.

How to make the Best Carrot & Coriander Soup

Hint: Make sure the carrots are soft before blending so they can blend into the perfect soup consistency. Taste before adding any extra salt, because the stock is already salty.

Leftovers

If you have leftover soup, you are in luck! Soup stores really easily. Cool the soup within 2 hours, then keep it covered in the fridge for up to 2 days. To freeze, cool it first, then freeze in portions for up to 3 months. Defrost overnight in the fridge and eat within 24 hours. Reheat in a pan or the microwave, stirring, until steaming hot all the way through. Only reheat it once. I love to store it in meal-sized containers so I can grab one out when I need a light lunch.

What to serve with Carrot & Coriander Soup

• Gluten Free Seeded Bread
• Gluten Free Flatbread
• Easy Socca Recipe
• Rocket Salad
• Gluten Free Croutons

Recipe FAQs

More Healthy Soups

• Pea Soup
• Cauliflower Soup
• Butternut Squash Soup
• Mushroom Soup
• Leek & Potato Soup
• Cauliflower Soup
• Celeriac Soup
• Carrot and Parsnip Soup

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