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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

Easy carrot and coriander soup, ready in 30 minutes. Vegan, gluten free and dairy free, and it freezes well.
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 large (about 150g), chopped
  • 1 tsp ground coriander
  • 1 kg carrots chopped
  • 1 litre vegetable stock gluten free; if using Marigold bouillon powder, 4 level tsp (20g)
  • small handful fresh coriander chopped
  • pinch salt and pepper taste before adding more salt
Metric - US Customary

Instructions

  • Firstly, roughly chop the onions, garlic and carrots.
  • Heat a large pot with olive oil and fry the carrots, onion, garlic and ground coriander for 3 to 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.
  • Let the soup cool for a few minutes, then 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: 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 (add a splash of water if needed), until steaming hot all the way through. Only reheat it once.
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. Never fill a jug blender more than half full with hot soup.
Tip 3: Make a big batch and freeze some for another day.
Tip 4: Taste before adding extra salt, because the stock is already salty. Check your stock is gluten free.
Tip 5: Soup maker: 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.

Nutrition

Calories: 193kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Fiber: 8g | Sugar: 14g