Carrot and Coriander Soup Recipe - Helen's Fuss Free Flavours (2024)

Sweet and delicious carrots combine with the spicy green leaf of coriander or cilantro in this classic soup recipe that’s warming but light.

Easy carrot and coriander soup

Light and lovely with a spicy twist from those rather astringent leaves, carrot and coriander/cilantro soup is one of those soups that can feel like a bowl of golden sunshine on a wintry day.

See also

• Slow cooker carrot and coriander soup – throw it all in and let the slow cooker do the work!
• 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

Some recipes for this fabulous soup are just not bold enough, erring on the side of too thin or barely enough coriander to notice. I like some spice in my soup and have therefore used plenty of coriander leaf as well as seed for a fully rounded flavour.

This makes the most of the natural affinity between these two plants, which are actually quite closely related. The coriander balances out the sweetness of the carrots, and I have used a little potato for extra body and the perfect ‘just right’ Goldilocks soup.

My secret ingredient is a pinch of turmeric that enhances the glorious colour of this soup, and adds another layer of flavour.

I love soup, as it usually takes very little effort and is a great way to get your daily intake of vegetables. There are plenty of vitamins and fibre here and homemade soup is always comforting and satisfying.

The recipe really is very easy to make, so enjoy this carrot and coriander soup any time. It makes a lovely lunch, a light supper and can be dressed up for a stylish dinner party starter.

Carrot and what?

If you are American, you will know this recipe as carrot and cilantro soup, using the Spanish name for the herb where the British use coriander, which comes from Latin.

A member of the same family as carrots and parsley, coriander/cilantro is easy and economical to grow if you have space, so why not keep a pot on the kitchen windowsill in winter and a larger pot by the kitchen door from spring to autumn?

Why make carrot and coriander soup

• it’s easy, and flexible – use the vegetables that you have

• delicious and easy to dress up

• a frugal recipe

• it’s good for you!

Carrot and coriander soup ingredients

• Carrots – regular carrots from the store, no need for the expensive heritage varieties here!

• Onion – a regular onion, any type or colour. Use a couple of shallots if that’s what you have.

• Garlic

• Celery – an important part of the classic mirepoix base but your soup won’t taste of celery!

• Potato – any variety, for extra body and thickness to the soup

• Olive oil – ideally an unrefined extra virgin olive oil

• Spices – ground coriander and turmeric

• Stock – vegetable or chicken stock, as you prefer

• Coriander leaf (cilantro) – a 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 as they wilt faster.

• Salt and pepper (not shown) – to season as required

• Garnish (optional) – I’ve used chilli flakes but you can use your favourite seeds or anything else you like

How to make 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 – Prepare the vegetables. You will blend the soup, so you don’t need to be too fussy about how you cut them.

Carrots can take longer than you expect to cook, though, and smaller pieces of carrot and potato will cook faster.

• 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.

Step Two – In a saucepan, heat a little olive oil and then fry the onion until soft and golden.

Step Three – Add the garlic and spices. Fry for a further minute, so that the fragrances are released. Season with plenty of pepper and just a little salt.

Consider whether there is salt in your stock when seasoning at this stage, because with some commercial versions, you may need none at all.

Step Four – Add the carrots, potato and celery. Pour the stock over them and cover the pan with the lid.

Step Five – Simmer for 20–25 minutes, until the carrots are soft and tender.

Step Six – Now blend the soup to a smooth and velvet smooth texture.

A cheap immersion blender is absolutely fine for this as long as the carrots are cooked through – in fact, it is probably the simplest and best way.

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 Seven – Chop the coriander. I do this with a pair of scissors, putting the coriander in a mug and snipping so that the coriander is contained. The stems are full of flavour, so snip them finely and keep them in.

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.

Finally, add the coriander to the pot and stir in well. This is all it needs, because you don’t want to cook the flavour out of the coriander leaf.

Adjust the seasoning if necessary, garnish to taste and serve with your favourite bread.

Serving suggestion

I love to make the most of a good homemade soup with a delicious garnish. In this case, I have topped my carrot and coriander soup with a sprinkling of chilli flake and extra coriander.

You could add a swirl of cream or dots 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.

• For a richer soup, add a little cream towards the end.

• Grate in a little fresh ginger at step 4 for a little extra warmth, perhaps with a splash of orange juice too. You could even throw in a sachet of pickled ginger leftover from your last sushi takeout!

• Add some red chilli for unabashed heat.

• Add a little curry powder or garam masala at step 3 for more spice with an Indian twist.

• If North African flavours are more your thing, then you could try a touch of ras el hanout for a Moroccan twist to your carrot and coriander soup.

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, and 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.

• 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.

FAQs

More soup recipes

• Easy Parsnip and Apple Soup – a British classic

• Roasted Tomato and Red Pepper Soup – intense and lively

• Easy Roast Celeriac Soup – subtle and velvety

• Explore my collection of soup recipes further.