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Introducing the ultimate Slow Cooker Carrot and Coriander Soup! I know everyone believes their soup recipes are the best, but this truly is the best. It’s incredible simple to make with just 5 minutes of preparation. Plus it’s costs approximately £1.90 to make, that’s under 50p per portion!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
I don’t know about you, but for me, winter screams soups! The thought of tucking into a cold salad at lunch doesn’t quite cut it for me. I want something warming and filling but also healthy and nutritious. This recipe hits the nail on the head! It’s bursting with flavour, super simple to make and what’s even better is that it’s the perfect recipe for meal prep or batch cooking too!
My 10 Minute Creamy Tomato Soup was so popular, I wanted to create another recipe with the same core values – affordable, simple and delicious, but using different ingredients and incorporating different flavours! I also wanted to make use of the slow cooker too but don’t worry if you don’t have a slow cooker, you can still make this recipe, try my Best Carrot & Coriander Soup to see how to make on the hob.
If you love you’re in need for more healthy soup recipes then make sure to try my Easy Red Pepper And Tomato Soup or my Roasted Tomato Soup.
Ingredients to Make Slow Cooker Carrot and Coriander Soup
- Carrot – the core ingredient of this recipe! Carrots are a mild and sweet vegetable with lots of nutrients within them. If you have any spare make sure to try my Vegan Carrot Cake.
- Garlic – I love garlic! Adding garlic offers a gentle spice and adds flavour
- Ground Coriander – This is the grounded coriander seeds. It’s a more concentrated flavour of coriander and has an earthy flavour.
- Potato – the potato is the hero ingredient in this vegan soup recipe. It adds a creamy texture to the soup that takes it to the next level!
- Vegetable Stock – the base of this recipe! Stock adds concentrated flavour and really enhances the recipe, plus it provides the perfect amount of liquid for the Carrot and Coriander Soup recipe.
- Fresh Coriander – Coriander is a floral and citrusy herb. It’s fresh-tasting and pairs really well with the carrots. Plus it looks great when garnished on top!
See recipe card for full information on ingredients and quantities.
Substitutions
- Ground Coriander – You could leave this out if you wished as you would still get the coriander flavours from the fresh coriander added at the end. However, I would substitute this for either cumin or garam masala if you wanted a replacement or alternative.
- Potato – as I mentioned earlier in this blog, the potato really helps to give the Carrot and Coriander soup its creaminess. If you don’t have access to a potato, you could still make this recipe without it.
Variations
- Spicy – this recipe is mild for all of the family to enjoy. If you wanted to add some heat to the Slow Cooker Carrot and Coriander soup you could add some chilli flakes to the recipe. You could also top with fresh chilli’s and lots of ground pepper!
- Deluxe – In terms of taste, this recipe is already at the top of its game! The only way you could improve it would be in the presentation. To improve the presentation, I’d top the soup with freshly chopped coriander, a nice dollop of coconut yoghurt and then use a spoon to swirl the coconut yoghurt into the soup. I’d then serve it with my super quick and easy Chickpea Flat Bread to really mop up the remains in the bowl. You could also make some gluten free crispy croutons. To make these, simply cube some gluten free bread, drizzle with olive oil, salt and pepper and then pop it in the oven for around 10 minutes until crispy.
- Kid friendly – This is a great recipe to get the kids involved in because its quick and simply. Plus they’ll love checking on the slow cooker throughout the cooking process. If you wanted to get children involved in some other recipes, then be sure to check out my Home Made Sweet Potato Gnocchi or my 5 Ingredient Chocolate Flapjacks
How to Make Slow Cooker Carrot and Coriander Soup
Step 1: Firstly, roughly chop the carrot, potato and garlic and dilute the vegetable stock cubes with 1 litre of boiling water.
Step 2: Add carrots, potato, garlic, ground coriander and vegetable stock into the slow cooker and cook on high for 3.5 hours.
Step 3: After 3.5 hours, add in the fresh coriander and use a hand blender to blend the ingredients together for around 30 seconds or until you have reached your desired consistency.
Hint: keep back a small amount of coriander to use to garnish the soup at the end!
Leftovers
This is the perfect recipe for batch cooking or meal prepping ahead. Any leftovers could be stored in the fridge in an air tight container for a few days. You could also freeze this recipe – to serve, just defrost and reheat until piping hot!
Recipe FAQs
Yes certainly! Add the stock, carrots, potatoes, garlic and ground coriander to a saucepan and bring to the boil. Then, simmer for around 45 minutes until the carrots and potatoes are soft. Remove from the hob, add the coriander and use a hand blender to blend the ingredients together until you have reached your desired consistency.
If stored in an air tight container, this carrot and coriander soup will last for up to 3 days in the fridge. However, you can also freeze this recipe. If frozen, just defrost in the fridge for 24hrs before hand and gently reheat until piping hot!
Nope, no need to peel them. Simply give them a rinse under the tap beforehand to remove any excess dirt.
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Tried this Slow Cooker Carrot and Coriander Soup recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Slow Cooker Carrot and Coriander Soup
Equipment
- Knife
- Chopping Board
- Slow cooker (or saucepan)
- Hand blender
Ingredients
- 750 g carrots
- 1 potato , medium sized
- 2 cloves garlic
- 1 litre water
- 2 vegetable stock cubes
- 1 tbsp ground coriander
- 1 handful coriander
Instructions
- Firstly, roughly chop the carrot, potato and garlic and dilute the vegetable stock cubes with 1 litre of boiling water
- Then add the carrots, garlic, potatoes, stock and 1 tbsp of ground coriander to the slow cooker and cook on high for 3.5 hours
- After 3.5 hours, add in the fresh coriander and use a hand blender to blend the ingredients for around 30 seconds or until you have reached your desired consistency. Hint: Keep back a small amount of coriander to use to garnish the soup at the end when serving
Video
Notes
Nutrition
Yummy! Scrumy! Scrumptious AND fast as well as easy-peasy. I took a bit longer on the prep side as I used lovely, cheap, wonky carrots which required a lot more attention but worth it. Give it a go, you won’t regret it.
Thank you Maureen 🙂
Loved it!
So easy even a child could make this soup. ABSOLUTELY DELICIOUS
Delicious! I made this on a Sunday in preparation for my work lunches the following week and it was brilliant! Thanks James. Will definitely be making again 🙂
I made mine in my ninja and pressure cooked it for 6 minutes, so easy and quick.
You are right the potato makes it creamy and unpeeled carrots means extra goodness.
Put a bit of plant based cream on top but I must try your breads.
Thank you for another easy lunch dish.
I made this delicious soup yesterday. I was inspired by the easiness of the recipe and how quick it was to prepare. I am always looking for recipes for my slow cooker and air fryer and James’ easy to follow instructions and ideas are a big hit with me and my family!
my family love this soup! I use a pressure cooker and its ready in 15minutes tops.