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.
Maria @ runningcupcake says
I love soup like this- so simple but so tasty.
Michelle @ Greedy Gourmet says
Oh, even I'm guilty of some food waste. It takes planning to get it right. This look like the perfect soup for a diet!
fashion-mommy says
I can only eat carrots raw, not in soup or cooked in any way. Weird I know!
Anosa says
Love love love carrot and coriander soup! Thanks for the recipe will be making this
Ashley says
I had the most fantastic carrot soup at a restaurant recently and I've been meaning to make some at home! This looks wonderful!
marcie says
I love this frozen herb option -- it's so hard to use up fresh herbs! This soup looks so creamy and delicious, and the carrot-coriander combination is so good!
Tori Gabriel says
I love carrot and coriander. Actually, I love most soups. Perfect comfort food for cold weather days.
Cheyanne @ No Spoon Necessary says
Sorry you aren't in Barcelona, Dannii! Hopefully you will be making it there soon! It has been warm here this week, but I am still craving soup, and this one is perfect! Loving the carrot and coriander combo! Simply delicious, my dear! Cheers! <3
Jessica says
I love carrot and coriander soup, it's one of my favourites. I definitely need to try this.
Laura Hartley says
Ready chopped herbs sound perfect for a lazy cook like me! Will look out for those :)
Elizabeth says
Mmm yum! One of my favourite soup flavours, this! Love the addition of cumin too.
Tandy I Lavender and Lime says
I grew carrots this summer but forgot to split them up as seedlings so I grew a bunch of very connected carrots
Liz Mays says
I'd love to make some of this soup. It's nice and low-cal for a light lunch!
Louise says
I've always wanted to try my hand at making carrot and coriander soup and this looks super easy! x
Emma White says
oh wow this looks amd sounds amazing may have to try it