Carrot & Coriander Soup

A few winters ago, I discovered that the easiest meals often leave the warmest memories. We’d come in from sledding, cheeks bright and noses cold, and I’d want something simple, soothing, and nourishing. That’s when this carrot and coriander soup became a hero in our house.

It’s one of those recipes you tweak by feel—maybe I sneak in an extra carrot, or let the coriander linger longer for that fresh snap. First time it went around the table, my kids slurped it down faster than I could ladle it. Their grin of approval was worth more than any fancy garnish.

This soup isn’t meant to impress; it’s meant to comfort. It’s bright, earthy, and uncomplicated—the kind of food that feels like a hug in a bowl after a day that wore you out.

If you’re after something nourishing, colorful, and easy enough for any night, this is your invite.

Short Description

A velvety, warming blend of carrots, onion, garlic, and fresh coriander—simple, healthy, and quick to make.

Ingredients You’ll Need

Vegetables & Aromatics

• 1 tbsp olive oil
• 1 onion, roughly chopped
• 2 garlic cloves, crushed
• 600 g carrots, peeled and chopped

Seasoning & Stock

• 1 tsp ground coriander
• 1 liter vegetable or chicken stock
• Salt & pepper to taste

Finish

• A small bunch of fresh coriander, roughly chopped

Tools & Equipment

• Large saucepan or soup pot
• Wooden spoon
• Hand blender (or regular blender in batches)
• Knife & chopping board

How To Make Carrot & Coriander Soup

Step 1: Soften the aromatics
Heat the olive oil over medium heat. Add onion and garlic, cooking until softened—about 5 minutes. This builds the base flavor instead of rushing everything in at once.

Step 2: Add carrots and spices
Stir in the chopped carrots and ground coriander. Cook for a minute or two so the spices bloom and coat the vegetables.

Step 3: Add the stock
Pour in the stock, bring to a gentle simmer, and cook for about 20 minutes—until the carrots are tender enough to break with a spoon.

Step 4: Blend until smooth
Use a hand blender to purée the soup straight in the pot (or transfer in batches to a blender). Aim for creamy, smooth texture.

Step 5: Season and finish
Taste and adjust salt and pepper. Stir in most of the fresh coriander, keeping a handful aside for garnish.

Step 6: Serve
Ladle into bowls, sprinkle with remaining coriander, and enjoy warm with crusty bread.

Recipe Variations

1. Spiced Ginger Twist
Grate in a thumb of fresh ginger at the aromatic stage for a gentle warmth.

2. Creamy Coconut Version
Replace half the stock with coconut milk for a silky, tropical touch.

3. Roasted Carrot Upgrade
Roast the carrots at 200°C for 25 minutes before adding—brings out deeper sweetness.

4. Chickpea Boost
Blend in a drained tin of chickpeas for extra protein and thickness.

5. Herby Mint Finish
Swap half the coriander for fresh mint for a brighter, garden-fresh flavor.

Serving and Pairing Suggestions

Serve this soup in warm bowls alongside toasted crusty bread or cheddar cheese toasties. It’s lovely with a side salad of mixed greens dressed with lemon vinaigrette. Ideal for cozy lunches, light dinners, or after chilly outdoor play.

Storing and Reheating Tips

Room Temperature: Cool soup, then store covered for up to 2 hours before refrigerating.

Refrigerator: Keeps for up to 4 days—reheat gently on the stove or in the microwave.

Freezer: Transfer into airtight containers. Freeze for up to 3 months.

To Reheat: Slowly reheat over medium-low, stirring to prevent scorching. Add a splash of stock if it becomes too thick.

Estimated Nutrition Info (per serving, serves 6)

Approx. Calories: 150 kcal | Protein: 4 g | Carbs: 22 g | Fats: 5 g

Frequently Asked Questions (FAQs)

1. Can I use dried coriander instead of fresh?
Yes—with fresh, add at the end. Dried goes in with the ground coriander for flavor earlier on.

2. Is this soup suitable for vegetarians?
Absolutely—just use vegetable stock.

3. Can I meal prep this for the week?
Totally. Just store in individual portions, and reheat gently for lunches or dinners.

4. Why is my soup grainy?
Blend thoroughly and warm the soup back fully after blending to let the flavors settle and smoothness develop.

5. Can kids help make this?
Yep—they can help chop soft veggies with assistance, stir the pot, or sprinkle the coriander garnish.

Conclusion

Carrot & coriander soup is a simple recipe that’s full of heart. It’s easy enough for busy nights and comforting enough to feel like a small celebration. Plus, the fresh coriander finish brings a brightness that makes every spoonful feel homely. Try it tonight—and when the kids ask “Is that all?” just smile and say, “Yep. Simple, good food.”