Easy Carrot and Coriander Soup Recipe

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A table spread for lunch with bowls of golden carrot and coriander soup, crusty bread and tomatoes.

5 from 1 vote

Carrot and coriander or cilantro is a classic combination for a light, fragrant, sweet and zesty soup and this blended recipe makes it so easy.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Total Time30

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft

Ingredients

500 g carrots
1 onion
2 cloves garlic
1 stick celery
1 medium potato
1 tbsp olive oil
1 tsp ground coriander
1/2 tsp turmeric
650 ml stock - vegetable or chicken
bunch of fresh coriander leaf
pepper and salt - to season

Optional, to garnish

chilli flake, seeds, oil or cream - to taste

Instructions

Prepare the vegetables.
Top, tail and peel or scrape carrots, and cut into 2 cm chunks.
Peel and chop onion and garlic.
Chop celery.
Chop potato into 2 cm chunks – peeling optional.
500 g carrots, 1 onion, 1 stick celery, 1 medium potato, 2 cloves garlic
In a saucepan, heat a little olive oil and then gently fry the onion until soft and golden.
1 tbsp olive oil
Add the garlic and spices. Fry for a further minute, so that the fragrances are released. Season with pepper, and salt if required (check the salt in the stock first).
1 tsp ground coriander, 1/2 tsp turmeric, pepper and salt
Add the carrots, potato and celery. Pour the stock over them and cover the pan with the lid.
650 ml stock
Simmer for 20–25 minutes, until the carrots are soft and tender.
Now blend the soup to a smooth and cohesive texture. I use a stick blender. If using a jug blender, cover with a cloth and do not use the bung.
Chop the coriander with a pair of scissors. Add to the soup and stir in well.
bunch of fresh coriander leaf
Adjust the seasoning if necessary, garnish to taste and serve.
chilli flake, seeds, oil or 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.

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.

Make a base carrot and coriander soup and then set some aside for tomorrow or for the freezer. You can then add one of the variations suggested for today's lunch and do something different with soup that you set aside for later in the week.

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.