Carrot and coriander is a classic soup combo – and for good reason! Carrot and coriander complement each other beautifully. This easy peasy version is very quick and simple to make, but packed full of flavour!
A classic combo
What’s your favourite soup? I have many favourites, but it’s the tried-and-true classics that I love the most: leek and potato, tomato and lentil, classic vegetable soup… And, of course carrot and coriander!
Carrot and coriander soup is a classic for a good reason – the flavours compliment each other so beautifully – definitely a ‘greater than the sum of its parts’ recipe!
An easy peasy recipe!
As you’d expect from me, my Carrot and Coriander Soup recipe is super easy!
All you have to do is fry diced onion, garlic, coriander seeds and chilli flakes, then add carrots, a potato and stock. When the carrots and potato are tender, simply blitz the soup in a blender, together with some fresh coriander (AKA cilantro) and serve!
What to serve with Carrot and Coriander Soup?
My favourite thing to serve with this easy peasy Carrot and Coriander Soup (and indeed all soups!) is some of my easy peasy soda bread. I have lots of variations, including:
The beauty of soda bread is it’s so quick to make. I recommend making the soda bread first, then make the soup while the soda bread is baking in the oven. In under an hour, you can have homemade bread AND homemade soup on the table!
What to drink with Carrot and Coriander Soup?
My favourite match for carrot and coriander soup is a nice zesty Sauvignon Blanc – from somewhere like Chile or New Zealand. Other good options include Chardonnay and Pinot Grigio. English Bacchus would also work very well.
What to do with leftover Carrot and Coriander Soup?
This soup is just as nice the next day. (Leftover soup is a great option for work lunches!) Place any leftovers in a lidded container in the fridge, where it will keep for up to 3 days.
To reheat, simply tip into a small saucepan, along with a splash of water and reheat gently for 5 minutes, or until piping hot all the way through. Alternatively, you can reheat this soup in the microwave.
Can you freeze Carrot and Coriander Soup?
Carrot and Coriander Soup, like most soups, freezes brilliantly! In fact, I recommend you make extra to fill the freezer. I like to freeze soup in individual portions – that way you can take out of the freezer just the right amount each time. (It’s great for midweek lunches when it’s just me at home!)
Simply place the soup in lidded containers in the freezer, where it will keep for up to 3 months. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Carrot and Coriander Soup
- 1 tablespoon olive oil
- 2 medium onions diced
- 2 cloves garlic grated or crushed
- 1 teaspoon coriander seeds ground (or use ground coriander)
- ½ teaspoon dried chilli flakes or to taste
- 800 g carrots sliced, (no need to peel)
- 1 medium potato peeled and chopped into 1cm / ½ inch (ish!) chunks
- 800 ml vegetable or chicken stock from a cube is fine (I use 1 Kallo Organic Vegetable Stock Cube)
- Salt and black pepper to taste (See Note 1)
- 15 g fresh coriander including the stalks
- More chilli flakes and/or fresh coriander to garnish
- Place the oil and onion in a large saucepan. Fry the onion gently, with the lid on, for about 4 minutes, or until the onion is soft but not brown. Stir occasionally to stop the onions sticking.
- Add the garlic, ground coriander and chilli flakes, and fry gently for 1 more minute, taking care to ensure the garlic does not burn. (Add a splash of water if the pan gets too dry.)
- Next, add the sliced carrot, chopped potato, stock, salt and pepper. Bring to the boil and then turn the heat right down. Simmer for 20 minutes, or until the carrot and potato are soft.
- Turn off the heat and add the fresh coriander. Carefully tip the soup into a blender or food processor and blend until smooth. (See Note 2.) Taste the soup and add more salt and/or pepper if necessary.
- Serve garnished with fresh coriander and/or chilli flakes.
- I find that the stock cube is salty enough, so personally I do not add any extra salt to this soup – but I do add plenty of black pepper!
- If you do not have a blender/food processor, you can use a hand blender. But you won’t get quite the same silky-smooth texture using a hand blender. Personally, for this soup, I much prefer a perfectly smooth soup!
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Helen Watkin says
This is a great recipe. I’ve made it a few times lately in my instant pot. I don’t even bother to sauté, I just throw everything in and pressure cook for 7 minutes on high. Couldn’t be easier.
Eb Gargano says
Hi Helen, Thank you so much for this lovely review. And great to hear it works so well in your instant pot! Eb 🙂