Slow Cooker Carrot and Coriander Soup

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Two blue bowls of golden carrot and coriander soup, swirled with cream and garnished with coriander leaf.

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This slow cooker carrot and coriander/cilantro soup recipe is so velvety smooth and full of flavour, made with next to no effort and absolutely delicious.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time4

Total Time4 5

Equipment

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

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.

• 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.