Slow Cooker Carrot and Coriander Soup

This Slow Cooker Carrot and Coriander Soup takes 5 minutes of preparation: chop the carrots, potato and garlic, add the stock and ground coriander, and the slow cooker does the rest. Blend in fresh coriander at the end for a smooth, bright soup that serves 4. If you would rather cook it on the hob, my Best Carrot & Coriander Soup is the stovetop version.

Why this recipe works

For me, winter means soup. A cold salad at lunch does not quite cut it when it is grey outside. I want something warming and filling, and this soup is it. It is full of flavour, simple to make and good for meal prep or batch cooking.

My 10 Minute Creamy Tomato Soup was so popular that I wanted another soup that is just as simple, with different flavours, and I wanted to make use of the slow cooker. My Courgette Soup is another one along the same lines.

For more soups, try my Easy Red Pepper and Tomato Soup or my Roasted Tomato Soup.

Ingredients to Make Slow Cooker Carrot and Coriander Soup

1. Carrots: The main ingredient. Carrots are mild and sweet. If you have any spare, try my Gluten Free Carrot Cake.
2. Garlic: Adds a gentle warmth and flavour.
3. Ground Coriander: Ground coriander seeds. It has a more concentrated, earthy flavour than the fresh leaves.
4. Potato: Makes the soup creamy without any cream.
5. Vegetable Stock: Two stock cubes and 1 litre of boiling water. Stock cubes bring most of the salt, so use a low salt stock if you are watching your salt.
6. Fresh Coriander: A floral, citrusy herb that pairs well with carrot, and looks great scattered on top.

See recipe card for full information on ingredients and quantities.

Substitutions

• Ground Coriander: You can leave it out and still taste coriander from the fresh leaves, or swap it for ground cumin or garam masala.
• Potato: The potato makes the soup creamy, but you can leave it out. The soup will be a little thinner, so add a little less water.
• Fresh Coriander: If you do not like coriander leaves, use flat leaf parsley instead.

Variations

• Spicy: This soup is mild. For some heat, add a pinch of chilli flakes before it cooks, or top with fresh chillies and plenty of black pepper.
• Deluxe: Top with chopped coriander and a swirl of coconut yoghurt, and serve with my Easy Socca Recipe to mop up the bowl. For quick croutons, cube some gluten free bread, toss with olive oil, salt and pepper and bake at 200°C fan (220°C conventional, gas 7) for about 10 minutes until crispy.
• Kid friendly: This is a good one to make with children, because it is quick and simple and they can check on the slow cooker as it cooks. For more to make together, try my Sweet Potato Gnocchi or my Chocolate Flapjacks.

How to Make Slow Cooker Carrot and Coriander Soup

Leftovers

This soup is good for batch cooking. Cool it quickly, then keep it covered in the fridge and eat it within 2 days. It freezes well for up to 3 months: thaw it in the fridge overnight, then reheat it in a pan over a low heat, stirring, until steaming hot all the way through, adding a splash of water if it has thickened. Reheat it only once. For a more filling carrot soup, try my Carrot and Lentil Soup.

Recipe FAQs

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