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Carrot & Coriander Soup served in a white bowl with coriander on top.
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4.92 from 23 votes

Best Carrot and Coriander Soup

Ready in under 30 minutes, this minimal effort Carrot and Coriander soup tastes delicious and uses simple and accessible ingredients!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

Equipment

Ingredients

  • 2 tbsp olive oil
  • 4 cloves garlic
  • 1 red onion
  • 1 tsp dried coriander
  • 1 kg carrots
  • 1 litre vegetable stock (4 cups)
  • small handful coriander
  • pinch salt and pepper
Metric - US Customary

Instructions

  • Firstly, roughly chop the onions, garlic and carrots.
  • Heat a large pot with olive oil and roughly fry the the carrots, onion, garlic and dried coriander for around 3-4 minutes.
  • Then add in the vegetable stock and simmer for 20 minutes or until the carrots are soft.
  • After 20 minutes, remove from the heat and add in a small handful of chopped coriander.
  • Use a hand blender to blend the soup until you have your desired consistency.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool and freeze in a container. Allow to defrost and reheat in a pot/microwave (you may need to add a splash of water).
Tip 1: Chopping the carrot into smaller slices speeds up the boiling process.
Tip 2: Using a large powerful blender will help to get this soup smooth but you can hand blend too
Tip 3: Make a big batch and freeze some for another day.

Nutrition

Calories: 190kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Fiber: 8g | Sugar: 14g