I love this recipe because it’s simple, quick, and uses just a few wholesome ingredients. It’s ready in under 30 minutes, making it perfect for busy days when I still want something homemade and nourishing. The texture is silky, and the flavor is fresh yet comforting. I also like that it’s budget-friendly, freezer-friendly, and perfect for meal prep — ideal for a light lunch, a cozy dinner, or even a starter for a larger meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
800 g (1.76 lb) Carrots, Peeled and cut into small chunks 1 Onion, Chopped 2 Garlic cloves, Crushed 1 ltr Hot vegetable stock 1 tsp Ground coriander 1 Large handful of fresh coriander, Chopped Sea salt and freshly ground black pepper, To taste
Directions
I start by placing the carrots, onion, garlic, stock, ground coriander, salt, and pepper into a large saucepan. I bring everything to a gentle simmer over medium heat and let it cook for about 20 minutes, or until the carrots are tender and soft enough to blend.
Once the carrots are cooked through, I add most of the chopped fresh coriander, saving a little for garnish. Using a stick blender, I blend the soup until it’s smooth and creamy. If it looks too thick, I add a splash more stock to reach the consistency I like.
When it’s perfectly blended, I ladle the soup into bowls and top each one with a sprinkle of fresh coriander. It’s delicious served with warm crusty bread or a buttered roll for dipping.
Servings and Timing
This recipe serves 4 people and takes about 25 minutes in total — just 5 minutes of prep and 20 minutes of cooking. It’s quick enough for a weekday meal but feels special enough for guests.
Variations
I sometimes like to add a pinch of chili flakes for a bit of heat or a splash of coconut milk to make it extra creamy. If I want a deeper flavor, I roast the carrots and onion first before simmering them in the stock. For a protein boost, I occasionally stir in a handful of cooked lentils. Fresh herbs like parsley or mint also make lovely additions for a different twist.
Storage/Reheating
I store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a saucepan over medium heat, stirring occasionally until hot. It also freezes beautifully for up to 3 months — I portion it into containers, freeze, and defrost overnight in the fridge before reheating. For a quick meal, I sometimes reheat it straight from frozen in a pan or microwave until piping hot.
FAQs
Can I use frozen carrots for this soup?
Yes, I often use frozen chopped carrots to save time — they work perfectly.
What can I serve with carrot and coriander soup?
I love serving it with crusty bread, garlic toast, or a simple side salad.
Can I make it vegan?
Yes, it’s already vegan as long as I use vegetable stock.
Can I make this soup creamier?
I add a splash of cream or coconut milk at the end for a silky, rich texture.
Do I have to blend it?
I prefer it smooth, but leaving it slightly chunky gives a more rustic texture.
Can I use dried coriander leaves instead of fresh?
Fresh coriander gives the best flavor, but if I’m out, I use 1 teaspoon of dried leaves instead.
How do I thicken the soup?
I simply simmer it uncovered a bit longer to reduce the liquid, or add a boiled potato before blending.
Can I freeze it?
Yes, it freezes really well for up to 3 months in sealed containers.
Can I add other vegetables?
Absolutely. I’ve added parsnips, sweet potatoes, or even red peppers for extra flavor.
What type of stock works best?
A good-quality vegetable stock enhances the flavor, but chicken stock works too if I’m not keeping it vegetarian.
Conclusion
This Carrot and Coriander Soup is a quick, healthy, and delicious recipe that I love having in my rotation. It’s light yet comforting, smooth yet full of flavor — the perfect balance for any meal. Whether I’m using fresh or frozen ingredients, it always turns out beautifully. I find it’s one of those timeless recipes that never fail to bring warmth and satisfaction to the table.
Carrot and Coriander Soup is a smooth, flavorful, and nourishing soup that blends the natural sweetness of carrots with the warmth of coriander. Ready in under 30 minutes, it’s a comforting, healthy meal perfect for any day of the week.
Ingredients
800 g (1.76 lb) carrots, peeled and cut into small chunks
1 onion, chopped
2 garlic cloves, crushed
1 litre hot vegetable stock
1 tsp ground coriander
1 large handful of fresh coriander, chopped
Sea salt and freshly ground black pepper, to taste
Instructions
Place the carrots, onion, garlic, stock, ground coriander, salt, and pepper into a large saucepan.
Bring to a gentle simmer over medium heat and cook for about 20 minutes, until the carrots are tender.
Add most of the chopped fresh coriander, reserving a little for garnish.
Blend the soup using a stick blender until smooth and creamy. Add a splash more stock if needed for desired consistency.
Ladle into bowls and garnish with the remaining fresh coriander.
Serve hot with crusty bread or buttered rolls.
Notes
Add chili flakes for a spicy kick or a splash of coconut milk for extra creaminess.
Roast the carrots and onion first for deeper flavor.
Stir in cooked lentils for added protein.
Fresh parsley or mint can replace or complement the coriander.
Store in the fridge for up to 3 days or freeze for up to 3 months.
