Nutrient-Packed Carrot And Coriander Soup Recipe – Easy Homemade Goodness

Savor the symphony of the earth’s bounty as we embark on a culinary journey with the humble carrot and the invigorating coriander. As the days shorten and the evening chill begins to flirt with our senses, the allure of a heartwarming bowl of soup intensifies. 

Today, we journey beyond the ordinary, embracing the vibrant hues of the carrot, infused with the earthy whispers of coriander. This Carrot and Coriander Soup recipe is not just about nutrition; it’s about indulging in an experience, allowing the nutritious ingredients to stir your senses while providing a hearty, soul-warming meal.

Revered by grandmothers and celebrated by chefs, it is a humble tribute to nature’s simplicity and elegance. Walk with me through this rich, velvety indulgence, where every spoonful sings a comforting melody that brings together the robustness of carrot and the fresh vibrancy of coriander. 

Embrace the warmth, savor the taste, and allow the magic to unfold.

What Is Carrot And Coriander Soup?

Carrot and Coriander Soup is a classic, well-loved dish known for its rich, warming flavors and smooth, velvety texture. It’s made by simmering together carrots, fresh coriander (also known as cilantro in some regions), and a carefully chosen blend of herbs and spices.

This soup is a wonderful way to enjoy the natural sweetness of carrots, which is beautifully balanced by the slightly citrusy, earthy coriander flavor. Both ingredients are delicious and packed with beneficial nutrients, making this soup a healthy choice.

Carrot and Coriander Soup can be enjoyed as a light meal on its own or as a starter or side dish in a larger meal. It’s a popular choice in the cooler months, when the warmth and comfort of a good soup are especially appreciated.

Can You Vary The Recipe With Other Ingredients?

Absolutely, you can modify the carrot and coriander soup recipe to fit a variety of dietary needs. Here are a few variations:

• Keto/Paleo

For a keto or paleo-friendly version, you could skip the potatoes, which are high in carbs, and instead, add a bit of cream (coconut cream for paleo) after puréeing to achieve the desired thickness and creaminess. Remember to check that your vegetable stock is also keto and paleo-friendly.

• Gluten-Free

The recipe is naturally gluten-free as long as you ensure the vegetable stock you use is certified gluten-free. Some brands may contain additives or flavorings derived from wheat, so always check the label.

• Whole30

To make this recipe Whole30 compliant, avoid any non-compliant ingredients, such as certain types of vegetable stock or the addition of non-compliant oils. 

You could replace the potatoes with compliant root vegetables like parsnips or turnips, and ensure that your vegetable stock is Whole30 compliant.

• Vegan

This soup can be easily made vegan by ensuring your vegetable stock is vegan (some may contain traces of dairy or other animal products).

Recipe Directions 

• In a large stock pot, heat the olive oil over low-medium heat. Add the chopped onions and cook, stirring frequently for 3-4 minutes, until they become translucent.
• Add in the ground coriander, cumin, paprika, and bay leaf. Stir for about 2 minutes, until the spices coat the onions and start to give off a beautiful, aromatic scent.
• Add the kosher salt and harissa (or cayenne pepper) to the pot, stirring well to ensure these seasonings are well-distributed among the onions and spices.
• Add the chopped potatoes to the pot and cook for a minute or two, allowing them to absorb the flavors. Follow this with the chunked carrots and stir to combine.
• Pour in the water, making sure it covers all the vegetables.
• Bring the pot to a boil, then reduce the heat to low, allowing the soup to simmer uncovered. Cook until the carrots become very soft, this should take approximately 20-25 minutes.
• Once the carrots are soft, remove the bay leaves. Pureé the soup in a blender, in batches, until it’s very smooth.
• Check the soup’s consistency. If it’s thicker than you’d like, add a bit of water. If it’s thinner, return the soup to the pot and continue cooking over very low heat, stirring occasionally, until it reaches your preferred consistency. Season with fresh black pepper and adjust salt if needed.
• Finally, garnish the soup with a few fresh cilantro leaves just before serving, for a vibrant pop of color and fresh flavor. Enjoy your homemade, aromatic carrot and coriander soup!

Variations, Add-Ons, And Toppings

The simplicity of carrot and coriander soup makes it a wonderful canvas for various add-ons, toppings, and variations. Here are a few ideas to consider:

Variations

• Creamy Version: For a richer, creamier texture, you can add some heavy cream or coconut milk to the soup after pureeing. This makes it even more luxurious.

• Spicy Version: If you like a bit of heat, add some chopped fresh chili, extra cayenne, or even a dollop of chili oil to the soup.

• Roasted Carrot Version: For an even deeper flavor, you could roast the carrots in the oven before adding them to the soup. This caramelizes them, bringing out their natural sweetness.

Add-Ons

• Proteins: To make the soup more filling, you can add cooked shredded chicken, diced ham, cooked white beans, or chickpeas.

• Vegetables: Consider adding other vegetables like bell peppers, zucchini, or peas to the soup for extra nutrients and flavor.

Toppings

• Toasted Seeds Or Nuts: Pumpkin seeds, sunflower seeds, or chopped roasted almonds add a delightful crunch and boost of nutrition.

• Croutons: Homemade croutons add a lovely contrasting texture.

• Herbs: Aside from cilantro, consider fresh dill, parsley, or even microgreens.

• Cheese: A sprinkle of grated cheese like Parmesan or a crumble of feta can elevate the flavor.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Absolutely, you can definitely adapt this carrot and coriander soup recipe for a slow cooker or an Instant Pot. Here’s how:

Slow Cooker

• Sauté the onions with the spices in a skillet over medium heat as per the original recipe, then transfer them to the slow cooker.

• Add the remaining ingredients (except the cilantro for garnish) to the slow cooker.

• Cook on low for 6-8 hours, or on high for 3-4 hours, until the carrots are very soft.

• Remove the bay leaves, then blend the soup until smooth using an immersion blender or by transferring to a regular blender in batches.

• If needed, add more water to adjust the consistency, then season with salt and black pepper.

• Garnish with cilantro leaves before serving.

Instant Pot

• Turn the Instant Pot to sauté mode and heat the oil. Then, follow the original recipe to cook the onions and spices.

• Add the remaining ingredients (except the cilantro), secure the lid, and set the Instant Pot to manual high pressure for 15 minutes.

• After the time is up, allow the pressure to naturally release for 10 minutes, then do a quick release for any remaining pressure.

• Remove the bay leaves, then blend the soup until smooth. You can do this right in the Instant Pot using an immersion blender, or by transferring the soup to a regular blender in batches.

• If needed, adjust the consistency and seasoning, then garnish with cilantro leaves before serving.

Can I Use Store Broth, Or Should I Make My Own?

You can use store-bought broth in this soup recipe, adding an extra layer of flavor. When choosing a broth, opt for a low-sodium version so you can control the salt level in your soup.

However, if you have the time and resources, homemade broth can significantly elevate the taste of your soup. It’s a great way to use up leftover vegetable scraps, bones, and herbs.

Homemade broth often has a fresher and more robust flavor than store-bought versions, and you can adjust the ingredients to suit your personal preferences.

Regardless of which option you choose, always remember to taste and adjust the seasoning of your soup before serving, as different broths will have different levels of salt and flavor.

How To Serve?

• Bowl Selection: Choose a clean, wide-rimmed bowl that contrasts with the vibrant orange color of the soup. A deep white or dark colored bowl can enhance the soup’s appeal.
• Ladle Carefully: Pour the soup carefully into the bowl using a ladle to prevent splashing and keep the rim of the bowl clean.
• Garnish: Use fresh coriander leaves for garnish, placing them gently on the surface of the soup. You could also add a swirl of cream, a sprinkle of freshly ground black pepper or some roasted pumpkin seeds for a touch of elegance.
• Serve with Complements: A warm piece of crusty bread, a side salad or a cheese board can complement the soup well. Serving the soup as a starter before a main course is also a great option.
• Temperature: Serve the soup hot. Not only does this bring out the flavors, but a hot soup also adds to the cozy, comforting experience.

Perfect Side Dishes

• Crusty Bread Or Rolls: Freshly baked bread or rolls provide a perfect textural contrast to the smooth soup and are ideal for soaking up every last bit of it.
• Green Salad: A fresh green salad with a tangy vinaigrette can balance the richness of the soup, adding a refreshing note to the meal.
• Grilled Cheese Sandwich: A classic pairing, the crispy, gooey sandwich goes wonderfully well with the velvety soup.
• Roasted Vegetables: Roasted root vegetables or Brussels sprouts can be a great side dish, contributing extra depth of flavor and nutrition.
• Quinoa Salad: A light, flavorful quinoa salad with herbs and vegetables can be a high-protein, gluten-free side that pairs well with the soup.
• Cheese & Crackers: A simple platter of your favorite cheeses and whole-grain crackers can also accompany this soup for a light and easy meal.

Storage And Make Ahead

• Storage: After cooking, let the carrot and coriander soup cool completely before transferring it into airtight containers. Store in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well. Pour cooled soup into freezer-safe containers or zip-lock bags, leaving some space for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Make Ahead: To save time, prepare the soup in advance, refrigerate, and reheat when ready to serve. The flavors tend to meld and develop further when allowed to sit overnight, enhancing the taste. Simply reheat gently on the stove or in the microwave before serving.

What Can We Do With Leftovers?

• Add Protein: Use the soup as a base and add some cooked chicken, tofu, chickpeas, or lentils for a protein boost. This will give you a hearty, filling, and nutritious meal.

• Make a Sauce: You could reduce the soup on the stove to thicken it and use it as a sauce for pasta or grains. The sweet and earthy flavors of the carrot and coriander would pair well with whole wheat pasta or brown rice. Top with some grated Parmesan for an extra layer of flavor.

• Use in Casseroles: Add leftover soup to casseroles or pot pies. It can act as a flavorful sauce and add extra vegetables to the dish.

• Grain Bowl: Create a grain bowl with quinoa or rice, topped with leftover soup, some fresh veggies, and a protein of your choice for a balanced and nutritious meal.

• Stir into Risotto: Stir the soup into a risotto to add flavor and creaminess. It will add a delicious twist to the classic dish.

• Make a Curry: Use the leftover soup as a base for a curry. Add some coconut milk, more spices, and your choice of protein and vegetables for a quick, easy curry.

Nutrient-Packed Carrot And Coriander Soup Recipe – Easy Homemade Goodness

5 from 19 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4-6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

200

kcal

Carrot and coriander soup is a delightful blend of sweet, earthy, and aromatic flavors that tantalize the taste buds. Bright, nutritious carrots form the foundation of this dish, enhanced by the fragrant coriander that lends an exotic undertone. 

Ingredients

• 3 Tbsp 3 Olive Oil

• 2 2 Medium Onions (Peeled And Roughly Chopped)

• 1 Tbsp 1 Ground Coriander (Heaping)

• 2 Tbsp 2 Ground Cumin (Heaping)

• 2 Tbsp 2 Sweet Hungarian Paprika (Heaping)

• 1 1 Bay Leaf

• 1 Tbsp 1 Kosher Salt

• 1/4 Tbsp 1/4 Harissa or Cayenne Pepper (Or More To Taste)

• 2 2 Small Yukon Gold Potatoes (peeled And Roughly Chopped)

• 10 10 Carrots (Peeled, Cut Into 1-Inch Chunks)

• 7 Cups 7 Water

• 1 Tbsp 1 Fresh Black Pepper

• A few Cilantro Leaves (For Garnish) (Optional)

Step-By-Step Directions

• Sauté Onions And Spices
  In a large stock pot, heat the olive oil over low-medium heat. Add the chopped onions and cook, stirring frequently for 3-4 minutes, until they become translucent.
  
• Add Spices
  Add in the ground coriander, cumin, paprika, and bay leaf. Stir for about 2 minutes, until the spices coat the onions and start to give off a beautiful, aromatic scent.
  
• Incorporate Salt And Harissa
  Add the kosher salt and harissa (or cayenne pepper) to the pot, stirring well to ensure these seasonings are well-distributed among the onions and spices.
  
• Add Potatoes And Carrots
  Add the chopped potatoes to the pot and cook for a minute or two, allowing them to absorb the flavors. Follow this with the chunked carrots and stir to combine.
  
• Add Water
  Pour in the water, making sure it covers all the vegetables.
  
• Boil And Simmer
  Bring the pot to a boil, then reduce the heat to low, allowing the soup to simmer uncovered. Cook until the carrots become very soft, this should take approximately 20-25 minutes.
  
• Remove Bay Leaves And Blend
  Once the carrots are soft, remove the bay leaves. Pureé the soup in a blender, in batches, until it’s very smooth.
  
• Adjust Consistency And Seasoning
  Check the soup’s consistency. If it’s thicker than you’d like, add a bit of water. If it’s thinner, return the soup to the pot and continue cooking over very low heat, stirring occasionally, until it reaches your preferred consistency. Season with fresh black pepper and adjust salt if needed.
  
• Garnish And Serve
  Finally, garnish the soup with a few fresh cilantro leaves just before serving, for a vibrant pop of color and fresh flavor. Enjoy your homemade, aromatic carrot and coriander soup!
  
• EQUIPMENT LIST
• Large Stock Pot
• Wooden Spoon
• Cutting Board
• Sharp Knife
• Peeler
• Measuring Spoons
• Measuring Cup
• Blender or Immersion Blender
• Ladle
• Serving Bowls
• Soup Spoons

Notes

• Quality Of Ingredients: Using fresh, high-quality ingredients will greatly enhance the flavor of your soup. Fresh carrots and coriander in particular will bring out the best in this recipe.
• Adjusting Spices: Feel free to adjust the spices according to your preference. If you prefer a milder or spicier soup, simply reduce or increase the quantity of spices.
• Vegetable Size: Cut the vegetables in similar sizes to ensure even cooking.
• Blending: To achieve a smooth, creamy consistency, be sure to blend the soup thoroughly. An immersion blender can be used directly in the pot for convenience.
• Taste And Adjust: After blending, always taste the soup and adjust the seasonings if necessary.
• Garnishing: Fresh coriander leaves are recommended for garnishing as they add a refreshing touch and heighten the coriander flavor in the soup.
• Serving: The soup is best served hot. If it’s made ahead of time, reheat it over medium heat before serving.
• Storing: This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
• Reheating: When reheating, do so over medium heat, stirring occasionally. If the soup has thickened in the fridge, you can add a bit of water or broth to thin it out.
• Variations: Feel free to experiment with other vegetables or spices to make this soup your own. This is a versatile recipe that can be easily customized according to personal preference.

Nutrition Table

• Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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