Carrot Soup with Coriander

Introduction

You get a smooth carrot soup built on diced onion, 500 g of carrots, and ground coriander, with fresh coriander added at the end so it stays bright instead of muted. The short simmer keeps it weeknight-friendly, and the blended texture makes it work for lunch, a light dinner, or batch cooking.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 500 g (1.1 lb) carrots, diced
• 1 teaspoon ground coriander
• 1.2 L (41 oz) vegetable stock
• 1 large bunch fresh coriander (cilantro), roughly chopped
• Salt
• Black pepper

Instructions

1. Heat the olive oil in a non-stick pan, to a medium heat.
2. Add the onions and carrots. Cook for approximately 5 minutes until they start to soften.
3. Add the ground coriander, salt, and pepper. Cook for another minute.
4. Add the vegetable stock, and bring the mixture to the boil. Simmer for 10-15 minutes until the carrots are very soft.
5. Purée until smooth.
6. Add the fresh coriander, and serve.

Variations

• Replace about one-third of the carrots with parsnips if you want a slightly earthier, sweeter soup with the same smooth texture.
• Swap the fresh coriander for flat-leaf parsley if you want a milder herbal finish without the citrusy edge coriander brings.
• Stir in a small splash of coconut milk after puréeing if you want a softer coriander note and a creamier texture.
• Leave a handful of the cooked carrots unblended and stir them back in after puréeing if you want a chunkier soup with more texture.

Tips for Success

• Dice the carrots fairly small and keep the pieces even so they soften within the 10-15 minute simmer.
• Cook the onion and carrots until they start to soften before adding the ground coriander; that keeps the base from tasting raw.
• Add the fresh coriander after puréeing, not before, so the flavor stays fresher and the color stays cleaner.
• Taste after blending and adjust the salt and black pepper then, because puréeing changes how seasoning comes across.

Storage and Reheating

Store the soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in sealed freezer-safe containers or portioned freezer bags for up to 3 months.

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot through. You can also microwave it in a covered bowl in 1-minute bursts, stirring between each, and add a splash of water or stock if it has thickened in storage.

FAQ

Can you use a stick blender instead of a countertop blender?

Yes. Blend directly in the pot once the soup has finished simmering, and keep going until the texture is fully smooth.

Do you need to peel the carrots?

What can you use instead of fresh coriander?

Flat-leaf parsley is the closest easy swap if you want a fresh green finish without the distinct coriander flavor. The soup will taste less citrusy and a little more neutral.

How do you make the soup thicker or thinner?

For a thicker soup, simmer it a few extra minutes after blending. For a thinner soup, add a little more hot stock or water until it reaches the consistency you want.