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.
Our Carrot and Coriander Soup recipe is fuss-free and tastes far better than anything out of a tin.
If you enjoy classic soups made with fresh herbs, you might also like my pea and mint soup, made with frozen peas and fresh mint - it’s light, vibrant, and a lovely option when you’re after something quick and refreshing.
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Why You'll Love This Recipe
- Freezer-friendly.
- Super easy to make and ready to eat in 30 minutes.
- Only 7 ingredients.
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.
- Saute the onion and garlic in a pan over medium heat for 5 minutes, then add the ground coriander and stir for 30 seconds.
- 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.
- Once the carrots are cooked, let them sit for 15 minutes to cool before blending.
- 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).
- Depending on the size of your blender, you may need to do this in batches.
- 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
Carrot and Coriander Soup will last in the fridge for up to 3 days stored in an airtight container.
Yes, you can freeze Carrot and Coriander Soup. To freeze, allow the soup to cool completely and freeze in individual portions. Zip-lock bags are ideal for this as you can lay them flat in the freezer (don't forget to label!). The soup will last in the freezer for up to 6 months.
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📖 Recipe
Carrot and Coriander Soup
Equipment
- Blender, or stick (immersion) blender.
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 red onion, peeled and diced
- 1 garlic clove, peeled and sliced
- ½ teaspoon ground coriander
- 800 g carrots, peeled and cut into rounds
- 750 mls chicken stock, or vegetable stock
- 10 g fresh coriander leaves, and stalks
Instructions
- Saute the onion and garlic in a pan over medium heat, stirring regularly, until translucent. This takes approximately 5 minutes.
- Add the ground coriander and stir for 30 seconds.
- Add the carrots and chicken stock to the pan. Bring to a boil, then simmer for 15 minutes until the carrots are tender. Cover the pan partially and stir occasionally.
- Once the carrots are cooked, allow them to cool for 15 minutes. Transfer everything to a blender, add the fresh coriander and blend until smooth. Depending on the size of your blender, you may need to do this in batches. Alternatively, you can use an immersion blender (stick blender) if you don't have one.
- Return the soup to the pan and heat up just before serving. Season to taste. Garnish with extra coriander leaves and serve with warm crusty bread.
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