Nutrition per serving
Ingredients
- Optional toppings
- Optional heat
Preparation
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1
Warm the olive oil in a large saucepan over medium heat.
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2
Add the chopped onion and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the onion is soft and translucent but not browned.
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3
Stir in the chopped garlic and ground coriander. Cook for 1 minute, stirring, until fragrant.
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4
Add the sliced carrots and stir to coat them in the spiced oil and onions.
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5
Pour in the vegetable stock and add the bay leaf if using. Bring to a gentle boil, then reduce the heat to low and simmer, partially covered, for 18–20 minutes, or until the carrots are very tender when pierced with a knife.
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6
Remove and discard the bay leaf. Stir in the chopped fresh coriander.
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7
Using a stick blender, carefully blend the soup in the pot until completely smooth. Alternatively, let the soup cool slightly and blend in batches in a countertop blender, then return it to the pan.
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8
Season with black pepper, salt, and lemon juice to taste. If the soup is too thick, add a little hot water or extra stock to reach your desired consistency, then gently reheat if needed.
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9
Ladle the soup into warm bowls. Top with a swirl of yogurt or coconut yogurt, scatter over extra fresh coriander and toasted seeds, and, if you like a bit of heat, dust lightly with cayenne pepper. Serve immediately.
Carrot & Coriander Soup
This classic carrot and coriander soup is a staple for good reason: it’s simple to make, budget-friendly, and full of flavour. Slow-sautéed onions and garlic create a savoury base, carrots bring natural sweetness, and both ground and fresh coriander layer in a citrusy, herbal aroma that makes the whole kitchen smell inviting.
Using high-quality organic spices, especially ground coriander and black pepper, really lifts this soup from everyday to special. A final squeeze of lemon and a swirl of yogurt (or coconut milk) brighten the bowl and make each spoonful feel satisfying but still light.
Why this recipe works
- Double coriander flavour – ground coriander warms the base, while fresh coriander stirred in at the end adds a bright, fresh finish.
- Naturally creamy – the starch in the carrots makes the soup velvety when blended, so you don’t need much added cream.
- Perfect for batch cooking – it freezes beautifully, so you can cook once and enjoy nourishing bowls all week.
- Flexible and family-friendly – mild as written, but easy to spice up with a pinch of cayenne or chili flakes.
Serving & pairing ideas
- Serve with warm crusty bread, sourdough, or toasted seeded rye.
- Add a protein boost with a topping of cooked lentils, chickpeas, or a spoonful of Greek yogurt.
- Pair with a simple green salad dressed with lemon and olive oil for a complete light meal.
- Garnish with extra fresh coriander, a drizzle of good olive oil, or a sprinkle of toasted seeds for crunch.
This carrot & coriander soup is ideal for packed lunches, easy suppers, or as a colourful starter for a dinner party.
Tips for better taste
The spice behind this recipe.
Our organic coriander offers a warm, slightly sweet and citrusy aroma. Ground from carefully dried organic coriander ...
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