How to make Carrot and Coriander Soup

How to make Carrot and Coriander Soup. In this post, I'll take you through how I make a beautiful, vibrant, Carrot and Coriander Soup. This is a quick and easy homemade soup recipe that can be made in under 30 minutes.

Watch The Recipe Video Below

How to make Carrot and Coriander Soup

Ingredients

30ml x Vegetable Oil

1 x Brown Onion (sliced)

600g x Carrots, (peeled and grated)

1tsp x Ground Coriander

1.2 litres x Stock (vegetable or chicken)

40g bunch x Fresh Coriander (chopped)

Salt and Black Pepper to taste

cream to garnish

Method

Prepare the vegetables

Peel and thinly slice the onion.

Peel and grate the carrots on the large side of a box grater over a bowl collect any juice for extra flavour.

(Alternatively, slice the carrots thinly, this may need slightly longer cooking.)

Sweat the vegetables

Heat 30ml of oil in a large saucepan over medium heat.

Add the sliced onion and grated carrot.

Season with a pinch of salt and cook for 5–8 minutes, stirring occasionally, until softened.

Add spices and stock

Stir in 1 teaspoon of ground coriander and cook for 1 minute to release its aroma.

Pour in 1 litre of stock (vegetable, chicken, or water).

Bring to a simmer and cook for 10 minutes until the carrots are tender.

Blend the soup

Remove from heat. Blend until smooth using a stick blender or food processor.

For an extra silky texture, pass the soup through a sieve using the back of a ladle to press it through.

Finish and season

Taste and adjust seasoning with salt and black pepper.

Stir through 30–40 g of finely chopped fresh coriander.

Serve

Ladle into bowls.

Optional: finish with a drizzle of cream and sprinkle of fresh coriander.

Storage

Keeps in the fridge for up to 3 days.

Can be frozen for up to 3 months.