Carrot and Coriander Soup

5 from 47 votes

Carrot and coriander is a favourite flavour combination of ours and they make a delicious soup together.

Prep Time5 mins

Cook Time24 mins

Total Time29 mins

Course: Appetizer, Lunch, Soup

Cuisine: British

Allergen: Dairy

Diet: Low Fat, Vegan

Servings: servings

Calories: 73kcal

Author: Dannii

Heat some oil in a large pan and add the onion and cook on a low heat for 2 minutes.
1 teaspoon olive oil, 1 onion
Add the carrots and potato and cook for 2 minutes.
500 g carrots, 1 medium potato
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.
1.5 litres vegetable stock, 0.5 teaspoon ground coriander
Add the fresh coriander and using a hand blender or putting it in a jug blender, blend until smooth and pour in bowls, top with some creme fraiche and sprinkle over some more coriander and serve.
15 g fresh coriander, 2 tablespoon creme fraiche

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.