Carrot and Coriander Soup

Warm up with a tasty bowl of Carrot and Coriander Soup. Perfect served with warm, crusty bread, this soup would make a great starter or hearty lunch.

Carrots and coriander are a classic flavour combination, like tomatoes and basil. Our Carrot and Coriander Soup recipe is fuss-free and tastes far better than anything from a packet or can.

There's nothing more comforting than homemade soup, and this is one of our favourites, along with our Sweet Potato and Carrot Soup, Roasted Red Pepper and Sweet Potato Soup, Slow Cooker Pumpkin Soup and Cheesy Cauliflower Soup.

Recipe Ingredients

Note: The full quantities are shown in the recipe card below.

• Olive oil - use extra virgin olive oil. You could also use sunflower or canola oil.
• Red onion - we like to use red onion in this recipe as it offsets the sweetness of the carrots. You could use brown onion instead.
• Garlic clove - peeled and sliced.
• Ground coriander - found in the spice aisle at the supermarket.
• Carrots - use any variety of carrots. We use the 'odd bunch' carrots from the supermarket, which are way cheaper. The odd bunch at Woolies are fruit and vegetables typically rejected because of their imperfections but taste the same.
• Chicken stock - or you could use vegetable stock. We use chicken stock cubes for ease. Vegetable stock can contain unwanted herbs and spices unless you make your own.
• Coriander leaves - use fresh coriander leaves and stalks.

How to Make Carrot and Coriander Soup

Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.

1. Saute the onion and garlic in a pan over medium heat for 5 minutes, then add the ground coriander and stir for 30 seconds.

2. Add the carrots and stock and bring to a boil. Then turn the heat down low and simmer until the carrots are tender. Test the carrots for readiness with a fork or sharp knife; they may need an extra few minutes of cooking time.

3. Once the carrots are cooked, let them sit for 15 minutes to cool before blending.

4. Transfer everything to a blender, add the fresh coriander, and blend until smooth. If you don't have a blender, you can use an immersion blender (stick blender). 

5. Depending on the size of your blender, you may need to do this in batches.

6. Return the soup to the pan and heat up just before serving. Garnish with extra coriander leaves and serve with warm crusty bread.

Substitutions

Chicken stock - this can be substituted for vegetable stock for a vegetarian option.

Recipe Variations

• Spicy - add a teaspoon of fresh ginger to the soup for a spicy flavour.
• Deluxe - add a swirl of fresh cream to the top.

Common Questions

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