Soup is so easy in the slow cooker and this classic carrot and coriander or cilantro soup recipe is no exception. Sweet, vibrant and absolutely delicious, it’s a great one to come home to.
Slow cooker carrot and coriander soup
Luscious sweet carrots, citrusy coriander or cilantro leaf, a few extra veg for a savoury base and a twist of turmeric – this glorious golden soup is bursting with vitamins and feels like a ray of sunshine.
See also
- Carrot and coriander soup, made the traditional way on the stove
- If you love gadgets try my soup maker carrot and coriander soup
- Pressure cooker carrot and coriander soup – when you want your soup in a hurry
- Carrot and lentil soup – makes a great filling twist on the classic carrot soup
- Max your root vegetables with an easy carrot and parsnip soup
I love soup, as it is so easy, so nourishing and so satisfying. The slow cooker comes into its own with this carrot and coriander/cilantro soup, as slow cooking just helps to get the most out of your ingredients, melding all those fabulous flavours together.
I have used potato for extra body and celery, onion and garlic along with the carrots for a savoury grounding to what can otherwise be a very sweet soup.
The ingredients are approximate. A bit more or bit less won’t make any significant difference, so you can adjust the recipe to what you have and what you like. You can also use leftover baked, roasted or mashed potato etc.
When I make soup in the slow cooker, I use a bit less liquid than in the stove top versions, as there is less evaporation. I prefer to cook in less liquid then add a little more at the end, if necessary.
The vegetables become meltingly soft and sweet with no need to fry the onions in advance, as the slow cooker does all the work. That said, I use a little butter in this recipe. You want just a touch of fat along with your carrots, to convert all that beta-carotene to vitamin A.
A touch of spice
I like plenty of coriander in my carrot soup. I use both the leaf (known as cilantro in the US) and the ground seed for that astringent zestiness and earthy grounding. Don’t waste the stems, as they are full of flavour. Just snip them up finely and throw them in.
I also like to include a touch of turmeric. It’s good for you, the bitterness fits well with the sweet carrots and it gives a really glorious colour.
Why make slow cooker carrot and coriander soup
- an easy, flexible recipe
- delicious and easily dressed up for dinner
- economical and effortless
- it’s good for you!
Carrot and coriander soup ingredients
- Carrots – any orange carrots
- Onion – a regular onion, any type or colour. Use a couple of shallots if that’s what you have.
- Garlic
- Celery – an extra layer of flavour to the base of the soup, this does not make the soup taste of celery
- Potato – any variety, for extra body and thickness to the soup
- Butter – for flavour as well as richness and nutrition. If you avoid dairy, you could use a little oil instead
- Spices – ground coriander and turmeric
- Stock – vegetable or chicken stock, as you prefer
- Coriander leaf (cilantro) – one large bunch
Helen’s Fuss Free Tip
Store fresh coriander in a jug or mug of water in the fridge to help it to last longer. You can also cover it all with a plastic bag. It is notorious for wilting the second you leave the shop, but I find that a large bunch will last a good week when treated like this. Buy a big bunch, as the small bunches are false economy. They wilt faster.
- Salt and pepper (not shown) – to season as required
- Garnish (optional) – I’ve used a little cream and some extra coriander leaf
How to make slow cooker carrot and coriander soup – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Wash and prepare the vegetables. You will blend the soup, so you don’t need to make them look pretty.
- Carrots – top, tail and scrub or peel carrots according to how large/thick skinned they are, and cut into pieces about 2 cm in length
- Onion & Garlic – peel and chop
- Celery – cut into chunks
- Potato – chop in pieces about the same size as the carrot. Peeling is optional, depending on the state of the skin. If they are wrinkled or badly blemished, peel them.
Step Two – Put the prepared vegetables in the slow cooker pot, together with the spices and 500 ml stock. Then put the lid on.
Step Three – Cook for 5 hours on low, or 3 on high. If you have a fancy slow cooker give a boost at the start and then turn it down. You want the gentlest of gently simmers, with barely a bubble breaking the surface.
After those 3–5 hours, the vegetables should be very soft and tender.
Step Four – Blend your slow cooker carrot and coriander/cilantro soup to a velvety smooth consistency, using a stick blender in the pot or by transferring to a jug blender.
If you use a jug blender with hot soup, do not use the central bung. As you blend it will generate steam and you do not want to blow the lid off and send scalding soup everywhere.
Instead, cover with a folded piece of kitchen paper, then a tea towel. Lift from time to time between each blend to allow the steam to escape.
Step Five – Finely chop the coriander/cilantro leaf and stems. I find that the easiest way to chop herbs is to put them in a mug and then snip them with a sharp pair of kitchen scissors inside the mug, so that nothing is lost.
Helen’s Fuss Free Tip
I have found multi-blade herb scissors to be a waste of time, kitchen space and money. If you like them, use them, but I don’t advise anyone to buy them. Ordinary scissors work perfectly well, so keep it simple.
Add the butter and coriander leaf to the soup and stir in well.
Step Six – Finally, check that you are happy with the consistency and adjust with a little extra hot stock if needed.
Season with pepper and salt to taste, garnish and serve with your favourite bread.
Serving suggestion
An attractive garnish can make a simple bowl of soup seem so much more exciting. In this case, I have topped my slow cooker carrot and coriander soup with a swirl of fresh cream and some extra cilantro/coriander leaf.
You could add a swirl of your favourite flavoured oil, toasted seeds or nuts, croutons … whatever you enjoy.
Variations
- A generous squeeze of lemon juice will give a lighter, brighter flavour.
- You can use a drained, rinsed can of white beans instead of the potato for extra protein, adding them with the other vegetables. If you like them whole, use a little less liquid and add them with the coriander leaf.
- Add a chopped apple or some orange juice for a fruitier soup.
- Add some red chilli for extra heat.
Storage
This recipe will serve four as a meal with some hearty bread, or six as a starter, so if you are making it for one or two, you will have a second serving for tomorrow or to freeze for later.
Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.
Freezer – Transfer the cooled soup to airtight containers and freeze your carrot and coriander/cilantro soup for up to three months.
Reheating – Defrost your slow cooker carrot and coriander soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it out one handed. I do not like reheating in plastic.
Hints and tips
- If you are making a batch of soup to freeze, you can reduce the quantity of stock for a more concentrated soup that will take up less space in the freezer. You can then adjust the liquid with more stock when you come to heat it.
If you are using a stock pot or cube, you can make this up in more concentrated form and then you will only need to add water when you use the soup.
- For easy of cleaning a stick blender, blend your soup and then ‘blend’ some washing up water in a jug!
- Please take care if you use a jug blender with hot soup, and do not use the central bung. Cover with a folded piece of kitchen paper, and then a tea towel. Lift from time to time between each burst of the blender to allow the steam to escape.
FAQs
Some people are particularly sensitive to aldehydes in the plant. These are organic compounds that are also used in products like soap and perfume.
While most of us taste a citrusy leaf, others are unfortunately more likely to taste something soapy.
Yes, it should last for 3 or 4 days in the fridge, and it also freezes well, so you can make it in advance without any trouble.
If you don’t have a pot or patch to cut from, you can buy coriander leaf in bunches from the supermarket. Stand the stems in a mug of water, cover with a plastic bag and leave it in the fridge until you are ready to cook, to avoid wilting. I find larger bunches less inclined to wilt.
More soup recipes
- Butternut Squash Soup with Tahini and Lemon – zesty and delicious
- Roasted Tomato and Red Pepper Soup – intense and lively
- Fat Free Slow Cooker Vegetable Soup – simply delicious
- Explore my collection of soup recipes further.
Slow Cooker Carrot and Coriander Soup
Ingredients
- 500 g carrots
- 1 onion
- 1 stick celery
- 2 cloves garlic
- 250 g potato
- 600 ml stock
- half tsp turmeric (ground)
- 1 tsp coriander seed (ground)
- 1 handful fresh coriander leaf (cilantro)
- 15 g butter (or 1 tbsp olive oil)
- pepper and salt
Optional
- 1 tbsp cream (to garnish)
Instructions
- Wash and prepare the vegetables, peeling as necessary and chopping into chunks. You will blend the soup, so you don't need to make them look pretty.500 g carrots, 1 onion, 1 stick celery, 2 cloves garlic, 250 g potato
- Put the prepared vegetables in the slow cooker pot, together with the spices and 500 ml stock. Then put the lid on.half tsp turmeric, 1 tsp coriander seed, 600 ml stock
- Cook for 5 hours on low, or 3 on high. If you have a fancy slow cooker give a boost at the start and then turnit down. You want the gentlest of gently simmers, with barely a bubble breaking the surface. After those 3–5 hours, the vegetables should be very soft and tender.
- Blend your soup to a velvety smooth consistency, using a stick blender in the pot or by transferring to a jug blender.
- Finely chop the coriander/cilantro leaf and stems. Add the butter and coriander leaf to the soup and stir in well.1 handful fresh coriander leaf, 15 g butter
- Finally, check that you are happy with the consistency and adjust with a little extra hot stock if needed.Season with pepper and salt to taste, garnish and serve with your favourite bread.pepper and salt, 1 tbsp cream
Notes
Storage
This recipe will serve four as a meal with some hearty bread, or six as a starter, so if you are making it for one or two, you will have a second serving for tomorrow or to freeze for later. Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave. Freezer – Transfer the cooled soup to airtight containers and freeze your carrot and coriander/cilantro soup for up to three months. Reheating – Defrost your carrot and coriander soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it out one handed. I do not like reheating in plastic.Hints and tips
- If you are making a batch of soup to freeze, you can reduce the quantity of stock for a more concentrated soup that will take up less space in the freezer. You can then adjust the liquid with more stock when you come to heat it. If you are using a stock pot or cube, you can make this up in more concentrated form and then you will only need to add water when you use the soup.
- For easy of cleaning a stick blender, blend your soup and then ‘blend’ some washing up water in a jug!
- Please take care if you use a jug blender with hot soup, and do not use the central bung. Cover with a folded piece of kitchen paper, and then a tea towel. Lift from time to time between each burst of the blender to allow the steam to escape.
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