Carrot and coriander is a classic flavour combination and they make a delicious soup together. A warming, healthy and low in fat and calories soup that is also quick and easy to make. Carrot and Coriander Soup is a hearty budget friendly meal - perfect served with some crusty bread.
We love a warming healthy soup and this is one of our favourites. This soup is a great way to use up a big bag of carrots and have a tasty and nutrient dense meal. 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.
Why you will love it
- A delicious way to use carrots - If you have lots of carrots to use up, this is a great way to do it. Even if they are a little past their best, they will still be fine in this soup.
- Easy to adapt with different flavours - If you don't love coriander, then you could use parsley. You could even make a curry version of this soup.
- Just 73 calories per portion - This is a low calorie light lunch.
- Low in fat - It is also a great low fat option, but still really filling.
- Olive oil - You could use vegetable oil, but we prefer the flavour of olive oil.
- Onion - This is the base of the soup. You could swap it for shallots, which would give a sweeter taste.
- Carrots - The star of this soup. We have used basic supermarket carrots to make this a really budget friendly meal.
- Potato - This helps to thicken the soup and make it a little bit creamy.
- Stock - Always use homemade stock if you can. If not, use the best quality stock you can buy. We used vegetable stock to keep this soup vegetarian. If making this for young kids, then use a low salt stock.
- Coriander - We used ground coriander and fresh.
- Creme fraiche - This is dolloped on top before serving to make it a little bit creamy. You can leave this out if you prefer.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Heat some oil in a large pan and add the onion and cook on a low heat for 2 minutes.
Two: Add the carrots and potato and cook for 2 minutes.
Three: Add the stock, some salt and pepper, and ground coriander and bring to the boil and then gently simmer for 20 minutes. Add a little more water if it looks too thick.
Four: Add the fresh coriander and using a hand blender or putting it in a jug blender, blend until smooth.
Health benefits of carrots
Carrots are a good source of beta carotene, which is a compound your body changes into vitamin A, which helps keep your eyes healthy. Beta-carotene helps protect your eyes from the sun and lowers your chances of cataracts and other eye problems.
They are also a good source of fibre, which will help to keep you fuller for longer, as well as vitamin K1, potassium, and antioxidants. So this is a nutrient dense soup.
What to serve with carrot and coriander soup
We topped ours with some creme fraiche and sprinkled over some more coriander and chilli flakes. This is a really low calorie soup, so we always serve it with some kind of bread.
A couple of slices of buttered crusty bread go down well. But, why not do something a little different and serve with some some warm pita bread or even our Easy Homemade Flatbreads?
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.
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.
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.
This soup is naturally vegan anyway. Winner! We have added some creme fraiche at the end for serving, but you could either leave that out or add some oat creme fraiche instead.
If you leave our the creme fraiche then this is a vegan soup. Oatly do a plant based creme fraiche too though.
• 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.
• Spice this soup up a little with a sprinkling of red chilli flakes before serving.
• You can make this more of a filling soup by stirring in a can of chickpeas.
• If you are making this soup for young children, then use a low salt stock.
More soup recipe
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Carrot and Coriander Soup
- 1 teaspoon Olive oil
- 1 Onion - diced
- 500 g (1.1 lb) Carrot - peeled and diced
- 1 Potato - peeled and diced
- 1.5 litres (6 cups) Vegetable stock
- 1 pinch Sea salt and black pepper
- 0.5 teaspoon Ground coriander
- 15 g Fresh coriander (cilantro) - plus extra for garnish
- 2 tablespoon Creme fraiche - (to serve, optional)
- Heat 1 teaspoon Olive oil in a large pan and add 1 Onion and cook on a low heat for 2 minutes.
- Add 500 g Carrot and 1 Potato and cook for 2 minutes.
- Add 1.5 litres Vegetable stock, 1 pinch Sea salt and black pepper and 0.5 teaspoon Ground coriander and bring to the boil and then gently simmer for 20 minutes. Add a little more water if it looks too thick.
- Add 15 g Fresh coriander (cilantro) and using a hand blender or putting it in a jug blender, blend until smooth and pour in bowls, top with 2 tablespoon Creme fraiche and sprinkle over some more coriander and serve.
- 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.
- Spice this soup up a little with a sprinkling of red chilli flakes before serving.
- You can make this more of a filling soup by stirring in a can of chickpeas.
- If you are making this soup for young children, then use a low salt stock.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.