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Easy Carrot and Coriander Soup HERO
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5 from 2 votes

Easy Carrot and Coriander Soup

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!
Course Main Course, Starter
Cuisine British
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 198kcal
Author Eb Gargano

Ingredients

  • 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
Metric - US Customary

Instructions

  • 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.

Notes

  1. 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!
  2. 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!
  3. Suitable for freezing.
  4. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 198kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 945mg | Potassium: 1020mg | Fiber: 8g | Sugar: 14g | Vitamin A: 34165IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 1mg