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.
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
- 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?
Extra 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
Ingredients
- 1 teaspoon Olive oil
- 1 Onion - diced
- 500 g (1.1 lb) Carrot - peeled and diced
- 1 Potato - peeled and diced
- 1.5 litre (6 cups) Vegetable stock
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 0.5 teaspoon Ground coriander
- 15 g Fresh coriander (cilantro) - plus extra for garnish
- 2 tablespoon Creme fraiche - (to serve, optional)
Instructions
- 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 litre Vegetable stock, 1 pinch Sea salt 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.
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
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.
Angela Webster | Cosmic Kick says
Yum! I love soups. I need to branch out and try some more herbs and spices tbh. I seem to be putting chives on everything lately! :D
Fashion and Style Police says
Loving what I see. Looks so delicious. Well done.
Alida @My Little Italian Kitchen says
In Italy we often find frozen herbs especially parsley which is used in so many dishes. They are ever so convenient and my mum has taught me to freeze them myself too to avoid wasting them.
Very nice these pots of frozen herbs. Handy to have! Love your soup and very nice presented too.
[email protected] says
I don't thk I have ever had this kind of soup. I always think coriander is a strong herb. But I'm sure this goes well together.
Cassandra Mayers says
carrot and coriander is my favourite to :D Looks lovely!
Alison says
One of my favorite soups. I never realised Iceland did those pots of herbs, will have to look for them next time I am in.
jacquee | i sugar coat it! says
Soup is my kryptonite in winter months and coriander, well this soup just stole my heart. YUMMMMMMM...
Anna @AnnaTheApple says
I have only just found frozen garlic and it's a life-safer (OK probably not a life-saver but a time-saver anyway!) I avoided garlic as it was so bloody annoying to chop and I hated the pre-chopped stuff in the liquid. The frozen stuff is amaaaazing.
Also carrot and coriander soup is my absolute favourite. So so tasty.
Annmarie says
Pinning so I can make this later, looks amazing!
Linda Garrett says
I'm sorry that you didn't get to go to Barcelona Dannii, I know you were looking forward to it. I hope everything is okay?
Soup always makes me feel better.
Anita says
Such a lovely vibrant colour Dannii. I usually just buy ready made soups, but you have inspired me to make this myself. I will let you know how I get on xx
Old Fashioned Susie says
Those pots of herbs look great, this is one of those soups that I love but have never tried making
David @ Spiced says
I love fresh coriander (cilantro here in the States), and we always plant some in our garden each Spring. It produces seeds later in the year, and I've thought about grinding those up into a powder for dried coriander. Not sure if that's how the dried stuff is made, but it makes sense in my head! Either way, this soup sounds delicious...and healthy! (P.S. Sorry about Barcelona. Another time!)
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!