Carrot & Fresh Coriander Soup

Carrot & Fresh Coriander Soup (or Carrot & Cilantro Soup if you’re on the other side of the pond) is a delicious, nutrient packed vegetarian soup. It’s the sort of soup that leaves you feeling cleansed after eating it!

This Carrot & Coriander Soup is made with fresh coriander rather than crushed coriander seeds for a really refreshing flavour and is so easy to make.

It’s the perfect antidote to foodie excess (I’m looking at you Christmas and Easter)!! Low in fat, it’s great for a light lunch or even as a starter.

 What’s in Carrot & Fresh Coriander Soup?

The ingredients are as follows:

• Rapeseed oil (or oil of choice)
• Butter (salted or unsalted)
• Onions – I used red for re-shoot but I think brown onions give more flavour.
• Garlic – add more if you like a more pronounced garlic flavour.
• Carrots
• Stock – chicken or vegetable. Chicken is my preference but if vegetarian use vegetable stock.
• Fresh coriander – leaves and stems.
• Seasoning – freshly ground salt and pepper.

How to make Carrot & Fresh Coriander Soup

Gather the prepared  ingredients.
Heat oil and butter together in a large pan.
Add the onion, celery & garlic and sweat under a lid until softened (about 10 minutes).
Add the carrots, stock and seasoning.

• Bring to a boil, then simmer for 10 minutes under a lid until tender.
• Stir in the fresh coriander.
• Blend the soup.
• Reheat and serve (adjusting seasoning if necessary). Garnish with seeds and coriander.



What nutrients are in Carrot & Coriander Soup?

Coriander is rich in Vitamin K (the highest of any herb) and Vitamin A. It is also a good source of minerals like iron, potassium, calcium, manganese, magnesium as well as antioxidants.

Carrots are also rich in Vitamin A (beta carotene which is converted to Vitamin A) which is essential for vision.

So added to the nutrients of the onion, celery and garlic and with all the dietary fibre from the combination of vegetables, you can see why this Carrot & Coriander Soup is so good for you.



How long will leftover soup keep?

I always find leftover soup tastes even better as the flavours have more time to develop. You can keep any leftover soup in the fridge (covered) for up to 3 days.

Can you freeze carrot soup?

Yes, you can freeze this simple Carrot & Coriander Soup for up to 3 months. Just thaw in the fridge overnight before reheating.



How could you switch this soup up a bit?

To ring the changes you could try roasting the carrots, onion (cut into segments), celery and garlic in a little oil (just leave the garlic in its skin and squeeze out after roasting).

Then just jump to the stage where you add the stock, bring to a boil and add the coriander.

This will give a more intense sweet flavour to the soup.



More Carrot Soup Recipes

Here are some more carrot based soups I think you’ll love!



Tomato, Carrot & Dill Soup

• Tomato, Carrot & Dill Soup – Fab Food 4 All
• Carrot & Parsley Soup – Fab Food 4 All
• Kale Soup (lots of carrots in here for sweetness) – Fab Food 4 All
• Curried Bean, Carrot & Coriander Soup – Coffee & Vanilla
• Roasted Tomato Soup with Lentils & Carrots – Tin & Thyme
• Carrot & Cumin Soup – Cook Sister
• Carrot, Ginger & Quinoa Soup – Elizabeth’s Kitchen Diary
• Scottish Tattie, Neep & Carrot Soup – Tinned Tomatoes

I’m sure you’ll love my easy Carrot & Coriander Soup, especially if you feel in need of a detox!

Do leave a comment and rating below plus you can tag @FabFood4All on Instagram (or any social media, I’m even on Tiktok) with your recreations.

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Previously published 1/09/2014


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Carrot & Fresh; Coriander Soup
Carrot & Fresh Coriander Soup is packed full of nutrients and is delicious served with crusty bread!
Course Appetiser, Light Lunch, Lunch
Cuisine British
Keyword carrot, cilantro, fresh coriander
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 6
Author Camilla Hawkins
Equipment
• Vegetable peeler
• cook's knife
• Chopping Board
• Large saucepan
• Wooden spoon
• stick blender
Ingredients
• 1 tablespoon rapeseed oil
• 20 g butter
• 2 onions, brown preferably medium size, chopped
• 2 celery stalks chopped
• 3 - 5 garlic cloves (large) crushed
• 600 g carrots peeled and sliced
• 900 ml chicken or vegetable stock
• 25 g fresh coriander roughly chopped, including stems leaving some for garnish
• Freshly ground salt and pepper
Garnish (optional)
• 6 stems fresh coriander (taken from the main bunch)
• 6 teaspoons mixed seeds
Instructions
• Heat the oil and butter over a medium heat in a large saucepan.
• Then add the chopped onions, celery and garlic and sweat under a lid until softened (stirring occasionally). Takes about 10 minutes.
• Add the carrots, stock and seasoning.
• Replace lid and bring to the boil, then reduce to a simmer for 10 minutes (or until carrots are tender)..
• Stir in the coriander.
• Blend the soup (I use a stick blender). Or allow to cool a little and use a table top blender.
• Adjust the seasoning if necessary and re-heat gently (do not boil).
• Garnish with coriander leaves and mixed seeds and serve with crusty bread.
Video
Notes
To ring the changes you could roast all the vegetables (in chunks of equal size) until tender and then skip to where you add the stock, for a sweeter flavour. You'd leave the garlic cloves in their skins and then squeeze after cooling slightly.