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.
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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.
Looking for some other ways to use carrots? Why not try our Air Fried Carrots, Carrot and Lentil Soup, Carrot Hummus or Carrot and Coriander Side Salad.
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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.
- Low in fat - It is also a great low fat option, but still really filling.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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. You don't need to peel the carrots.
- 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 cube or stock pot you can buy. We used vegetable stock to keep this soup vegetarian. If making this for young kids, then use a low salt stock. You could use chicken stock for a richer flavour, but this would no longer be vegan.
- Coriander - We used ground coriander and fresh coriander leaves.
- Creme fraiche - This is dolloped on top before serving to make it a little bit creamy. You can leave this out if you prefer.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
- Step 1: Heat some oil in a large saucepan or cooking pot and add the onion and cook on a low heat for 2 minutes.
- Step 2: Add the carrots and potato. Stir well and cook for 2 minutes.
- Step 3: 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.
- Step 4: Add the fresh coriander and using a hand blender or putting it in a jug blender, blend until smooth.
Serving Suggestions
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?
Dannii's Top Tips
- 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.
Frequently Asked Questions
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 leftover soup, however it might change the texture a little. Store in an airtight container and keep in the freezer for up to 3 months. 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.
More Soup Recipes
If you've tried this Carrot and Coriander Soup recipe, let us know how you got on in the comments below.
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Recipe
Carrot and Coriander Soup {Vegan & Gluten Free}
Ingredients
- 1 teaspoon of Olive oil
- 1 Onion - diced
- 500 g (1.1 lb) of Carrot - peeled and diced
- 1 Potato - peeled and diced
- 1.5 litre (6 cups) of Vegetable stock
- 1 pinch of Sea salt
- 1 pinch of Ground black pepper
- 0.5 teaspoon of Ground coriander
- 15 g of Fresh coriander (cilantro) - plus extra for garnish
- 2 tablespoon of Crème fraîche - (to serve, optional)
Instructions
- Heat 1 tsp of Olive oil in a large pan and add 1 Onion and cook on a low heat for 2 minutes.
- Add 500 g of Carrot and 1 Potato and cook for 2 minutes.
- Add 1.5 litre of Vegetable stock, 1 pinch of Sea salt and 0.5 tsp of 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 of 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 tbsp of Crème fraîche and sprinkle over some more coriander and serve.
Recipe Video
Recipe Tips
- 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.
Nutritional Information
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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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Angie@Angie's Recipes says
So creamy and delicious! I love carrot soup.
Ellen says
Those frozen herbs are really cool! The soup looks and sounds delicious!
Meeta says
This kind of soup is a staple in the winters here. We love to add a bit of heat with chili flakes and some ginger too! Gorgeous color!
Annabell says
I have a terrible cold at the moment and something like this is just what I need. I think I have everything for it too. We only buy frozen herbs now, as I am sick of wasting so much food.
Gayle @ Pumpkin 'N Spice says
Hopefully the weather will warm up for you soon, Dannii! But soup is the best when it's cold out! Love this combination and the pretty color!
Priya says
I love both carrots and coriander. Such a comforting soup!
Sarah says
I also don't mind the snow because I love winter food too! It's sunny but cold here today and I was thinking about making soup. :) Love carrot and coriander. I must look out for those little pots of herbs and chillies in Iceland next time I'm in. :D
Ceri @Natural Kitchen Adventures says
Love carrot and coriander soup, probably my favourite and looks like those herbs are instrumental in delivering top notch flavour!
Harriet Emily says
I love carrot and coriander soup too, it is such a great flavour combination. It has such a beautiful vibrant orange colour too. This looks so delicious Dannii!!
Rhian Westbury says
I love carrot and coriander soup. Sometimes I add a little sweet pepper to it to give it a kick x
Leanne says
Frozen herbs! I need to get myself some of those little pots!
Grace says
This looks lovely. Could you use frozen carrots in it too?
Danielle Bendall says
How did I not know that you could buy frozen herbs? We waste so much and we really can't afford to. Thanks for the tip!
Jemma @ Celery and Cupcakes says
I actually buy a carrot and coriander soup, so know how good this is going to taste. I should probably make my own though.
mira says
Such a great soup with delicious flavors!