Carrot and coriander is a favourite flavour combination of ours and they make a delicious soup together. It’s easy to change up the spices too, to adjust the flavour. You could even make a Mexican version with some Mexican spices. Carrot and Coriander Soup is a warming budget friendly meal – perfect served with some crusty bread.
Carrot and Coriander Soup
If you are looking for a filling, warming, hearty and low fat soup, then Carrot and Coriander Soup ticks all the boxes. A delicious flavour combination, this is a vibrant and flavour packed soup, that you can vary the herbs and spices used to mix it up each time.
If you have grown an abundance of carrots, got lots in your vegetable box, or just picked up some cheap in the supermarket, then this soup is a great way to use them up.
Roasted Carrot Soup
If you want to take the flavours in this soup to another level, then roast the carrots before adding them to the pan. Chop them up, toss with some olive oil, salt and pepper and roast for about 30 minutes. Roasting them will really bring out the flavour.
What If I Don’t Like Coriander?
We love coriander – it’s one of our favourite herbs. But, I know not everyone is a fan and some people think it tastes like soap. I would be surprised if there are any coriander hating people reading this recipe, seeing as it’s an integral ingredient, but if there is you can make a swap.
You can swap the coriander for fresh parsley, or even another chives for an oniony flavour. I wouldn’t recommend swapping it for a woody herb though.
Can You Freeze Carrot and Coriander Soup?
You can freeze it, however it might change the texture a little. When reheating, add a little extra water to the pan, as it will be a little thick. This is a pretty quick and easy soup to make though, so I would recommend making it from fresh.
Vegan Carrot and Coriander Soup
This soup is naturally vegan anyway. Winner! We have added some Greek yogurt at the end for serving, but you could either leave that out or add some oat creme fraiche instead.
We are going to be growing carrots in our garden this year, and it they are as successful as last time we grew them then we are going to be making this soup a lot when it comes time to harvest them. Let’s celebrate this soup, as it might be the last soup recipe until winter comes round again.
Ingredients needed to make Carrot and Coriander Soup (serves 2)
- 1 tsp olive oil
- 1 small onion, diced
- 200g carrots, peeled and diced
- 2 garlic cloves, crushed
- 1 very small potato, peeled and diced
- 700ml boiling water
- 1 tsp cumin
- 2 handfuls fresh coriander, finely chopped (plus extra for serving)
- 2 tbsp Greek yoghurt
How To Make Carrot and Coriander Soup – Step by Step:
One: Heat the oil in a large soup pan and add the onion, garlic, carrots and potato and gently cook for 2 minutes.
Two: Add the hot water, some salt, pepper, cumin and coriander and bring to the boil. Simmer for 15 minutes. Add a little more water if it looks too thick.
Three: Using a hand blender, blend until smooth. Pour in to bowls and top with Greek yogurt and extra coriander.
Other Soup Recipes To Try:
Chicken Noodle Soup
Spicy Carrot and Lentil Soup
Creamy Pumpkin Soup
Mexican Tortilla Soup
Creamy Broccoli Soup
Some extra tips for this Carrot and Coriander Soup:
- Coriander is pretty much the main flavour in this soup, but you could swap it for parsley if you wanted a carrot soup without coriander.
- If blending this in a jug blender, allow to mostly cool first, so the heat doesn’t crack the blender.
- Add some croutons on top for some extra crunch.
- If you want to take the flavours in this to another level, roast the carrots before adding them to the pan.
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DON’T FORGET TO RATE THE RECIPE ↓
Carrot and Coriander Soup
Ingredients
- 1 tsp olive oil
- 1 onion, diced
- 200 g carrots, peeled and diced
- 2 garlic cloves, crushed
- 1 very small small potato
- 700 ml hot water
- 1 tsp cumin
- 4 tbsp fresh coriander (heaped), plus extra for garnish
- 2 tbsp Greek yoghurt
Instructions
- Heat some oil in a large pan and add the onion, carrots,potato and garlic and cook for 2 minutes.
- Add the hot water, some salt and pepper, the cumin and coriander and bring to the boil and then gently simmer for 15-20 minutes. Add a little more water if it looks too thick.
- Using a hand blender or putting it in a jug blender, blend until smooth and pour in bowls, swirl on some Greek yoghurt and sprinkle over some more coriander and serve.
Notes
- Coriander is pretty much the main flavour in this soup, but you could swap it for parsley if you wanted a carrot soup without coriander.
- If blending this in a jug blender, allow to mostly cool first, so the heat doesn't crack the blender.
- Add some croutons on top for some extra crunch.
- If you want to take the flavours in this to another level, roast the carrots before adding them to the pan.
- Weight Watchers Smart Points: 3
Lucy says
I’d never thought of adding coriander in carrot soup, it sounds delicious!
Dannii says
It adds so much flavour. I hope you enjoy it!
Lauren Vavala | DeliciousLittleBites says
I always forget that some people call cilantro coriander (and vice versa!). What a delicious combination of flavors for soup! It sounds so healthy and immune boosting!
Catstello says
Yum. I haven’t had this kind of soup in a long, LONG time!
Charlie @ The Kitchen Shed says
This looks great! I love carrot and coriander soup. We are having carrot, coconut and ginger soup tonight for a change. Carrots are delish!
Miss Kitty Kaos says
I love soup and this looks so delicious and I think with your instructions even I could make this!
Maria @ runningcupcake says
I love soup like this- so simple but so tasty.