Using Beef Stock for Carrot and Coriander Soup
Carrot and coriander soup is a classic British soup that is delicious and nutritious.
You can make this delicious soup in various ways, but we will share our favourite recipe with you.
Made with carrots, onions, potatoes, spices and fresh coriander.
Easy to make and only requires a few roughly chopped ingredients, a large pan and a stick blender.
Crusty white bread is great served with a large bowl of this carrot and coriander soup.
Jump to:
- History
- Ingredients
- Blending soup
- Soup Toppings
- Serving Suggestions
- How to make carrot and coriander soup
- 📖 Step by Step Recipe
- Make ahead
- How to store
- Reheat
- Vegan recipes
- 💬 Readers Comments
Soups are a great way to fill you up, packed full of good health; we also have a spicy fish soup recipe which you will love.
History
The carrot and coriander soup has been around for centuries, with the first recorded recipe dating back to the 1300s.
This soup originated in Britain, where it is still a popular dish today.
Ingredients
The ingredients needed to create carrot and coriander soup are as follows.
Coriander
This soup wouldn't be carrot and coriander soup without fresh coriander (aka cilantro).
It is best to use fresh coriander leaves for the garnish and coriander stalks while cooking this soup recipe.
Wash the coriander and separate the stems from the leaves.
The stems have a more robust flavour which works well when cooking.
Keep the leaves for adding when serving.
Fresh coriander is best. If you must use dried coriander leaf or ground coriander, you should use a lot less as it is more poignant.
Olive oil
You can use any oil or butter for this recipe; if making it low-fat, use spray oil. Heat oil in a large pan.
Onions
Look for onions that are firm and have healthy skin. Avoid onions that are soft or have any brown spots.
We use brown onions in this soup, but you can use any.
Add chopped onions to the oil in a large saucepan and soften over medium heat.
Garlic
Finely chopped garlic adds a lovely depth of flavour to the soup.
Use fresh garlic cloves if possible.
If you're not a fan of garlic, you can leave it out.
Chilli
We like to use red chillies with the seeds included for an extra kick.
You can use chilli flakes instead, or chilli can be left out if you don't like spice.
Spices
The spices used in this soup are turmeric which gives the soup its beautiful yellow colour, and cumin for warmth.
You can adjust the amount of spices used to your taste.
We also add paprika to add extra colour and sweetness to the bowl of soup when serving.
Carrots
The star ingredient!
Look for carrots that are firm and smooth and have a healthy orange colour.
Avoid carrots that are limp or have any bruises.
I find smaller carrots are sweeter, more flavoursome, and sometimes don't need to be peeled.
But feel free to use whatever size carrot you have.
Peel and chop the carrots into rough chunks.
Add the carrots and potatoes together.
Potatoes
We use one large white potato in this soup; as with the carrots, peel and roughly chop the potatoes.
Please don't skip this ingredient; the starch from the potato aids in the thickening of the soup.
With all the vegetables added, saute them over medium heat to soften a little.
Vegetable Stock
We use vegetable stock in this soup. However, you could also use any stock you have on hand.
Bear in mind that making vegetarian or vegan-friendly soup only uses veggie stock!
Add the stock, bring to a boil, and reduce the heat. Cover and cook until the vegetables are tender and ready for blending.
Blending soup
Use a stick blender to blend the soup until it is smooth.
Or, if you don't have a hand blender, transfer the soup to a large blender and blend until smooth.
Reheat the soup before serving.
Soup Toppings
Once cooked, it's time to add the soup toppings.
The most common toppings are salt and pepper to taste. Chopped fresh coriander leaves and a swirl of cream or crème fraîche
Other delicious toppings include crusty bread, seeds, croutons, seeds, or for the meat-eaters crispy bacon bits.
Get creative and experiment with different toppings!
You can substitute cream for coconut milk if you are vegan.
Serving Suggestions
Serve with some fresh bread or croutons on the side. It also goes well alongside our dough balls. Enjoy!
How to make carrot and coriander soup
Now let's get to the fun part, making the soup!
Use the recipe card below for full step-by-step instructions on making this vegetable soup.
📖 Step by Step Recipe
Carrot and Coriander Soup
Carrot and coriander soup is a delicious and nutritious soup that is enjoyed year-round.
A light summer dinner, a seasonal springtime starter, a warming lunch in the autumn and full of healthy ingredients to beat the winter cold season.
Made with carrots, onions, potatoes, spices and fresh coriander, this soup is easy to make and only requires a few roughly chopped ingredients, a large pan and a stick blender.
Rate this Recipe
Stainless Steel Stock/Sauce Pan
- 1 handful Fresh Coriander about 30g
- 1 tablespoon Olive Oil
- 1 Onion diced
- 2 cloves Garlic finely diced
- 1 small Red Chilli Optional - adjust amount used to your desired taste
- ¼ teaspoon Turmeric
- ½ tsp Cumin
- 500 grams Carrots peeled and roughly chopped
- 1 large Potato about 300g - Peeled and diced
- 600 ml Vegetable Stock
- Salt and Pepper
To serve (optional)
- 1 swirl Single Cream Crème Fraîche or Double Cream can be used.
- 1 pinch Paprika
-
Separate the coriander leaves from the stalks. Chop the stalks to use for cooking. Keep the leaves aside for garnishing the finished soup.
1 handful Fresh Coriander
-
Heat oil over medium-low heat in a large saucepan and sauté the onions for 5 minutes.
1 Onion, 1 tablespoon Olive Oil
-
Stir through garlic (and chilli if using) for 2 mins
2 cloves Garlic, 1 small Red Chilli
-
Add dried spices and coriander stems, stir through.
1 handful Fresh Coriander, ¼ teaspoon Turmeric, ½ tsp Cumin
-
Place carrots and potatoes in the pan stir and sautee for 5 mins.
500 grams Carrots, 1 large Potato
-
Pour stock in and bring to a boil
600 ml Vegetable Stock
-
Lower heat to simmer.
Cover the saucepan with a lid and simmer for 20-30 minutes.
-
Check the vegetables have softened enough to be blended?
-
Blitz with a stick blender.
Or transfer it into a food processor.
Blend until smooth and lump-free.
-
Season to taste with salt and pepper
Salt and Pepper
-
Pour desired amount into large bowls and garnish with fresh coriander leaves
1 handful Fresh Coriander
-
Optional Extras-
Add a swirl of cream for extra creaminess.
I also like to add a pinch of paprika sprinkled on top.
1 swirl Single Cream, 1 pinch Paprika
Calories: 113 kcal Carbohydrates: 20 g Protein: 2 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Cholesterol: 1 mg Sodium: 292 mg Potassium: 568 mg Fiber: 4 g Sugar: 6 g Vitamin A: 14347 IU Vitamin C: 29 mg Calcium: 48 mg Iron: 1 mg
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Make ahead
Carrot and coriander soup is the perfect batch cook or meal prep meal.
Reheat when needed.
How to store
Vegetable soups can be stored in the fridge for up to three days or frozen for a month.
If you have frozen the soup, allow it to thaw in the fridge overnight before reheating as below.
Reheat
To reheat the leftover soup, cook on medium heat in a saucepan until piping hot.
Or heat in a microwave-safe bowl, occasionally stirring until hot.
This carrot and coriander soup recipe is perfect any time of the year, from the springtime when the carrots are at their best, summer for a light dinner, through to winter for a warming lunch.
It's hearty, warming and will fill you up until your next meal. Give it a try today!
Vegan recipes
Try out some other vegan soup recipes
Our quinoa stew is another excellent vegan-friendly dish. Or tuck into some loaded sweet potato fries topped with textured vegetable protein.
Source: https://flawlessfood.co.uk/carrot-and-coriander-soup-recipe/
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