Carrot and Coriander Soup

This carrot and coriander soup is smooth, warming and made with everyday ingredients. Serve it with toasted bread for a simple lunch.

Servings: 4 | Prep: 10 minutes | Cook: approximately 30 minutes

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 600 g carrots, peeled and sliced
• 1 tsp ground coriander
• 750 ml vegetable stock
• A small handful of fresh coriander
• Salt and pepper
• Lemon juice, to taste

Instructions

1. Heat oil in a saucepan and soften the onion for 5 minutes. Add the carrots and ground coriander; stir for 1 minute.
2. Pour in stock, bring to a boil, then simmer covered for 20–25 minutes until the carrots are tender.
3. Add fresh coriander and blend carefully until smooth. Season and finish with a little lemon juice. Add water if needed to adjust the texture.

Ingredients and substitutions

Choose firm carrots and slice them evenly so they soften at the same rate. Ground coriander adds a warm, citrus-like note; fresh coriander brings a brighter finish. If you do not enjoy fresh coriander, try parsley instead, while keeping the ground coriander for flavor.

How to get a smooth texture

Cook the carrots until a knife slides through easily before blending. An immersion blender works directly in the pan; if using a jug blender, follow its instructions for hot liquids and blend in small batches. Add a little hot water or stock if the soup is thicker than you like.

Serving ideas

Serve with toasted bread, a spoonful of plain yogurt or a drizzle of olive oil. A little lemon juice at the end can brighten the flavor. For a fuller lunch, pair the soup with a sandwich or a portion of cooked beans on the side.

Frequently asked questions

Do I have to peel the carrots?

Peeling gives a clean, smooth finish. If the carrots are fresh and their skins are thin, scrub them well instead.

Can I make the soup ahead?

Yes. Cool it promptly and refrigerate in a covered container. Stir and reheat until piping hot; loosen with water if needed.

More recipes to try

Explore our Easy White Bean and Tomato Stew for another simple meal.

Storage and serving tips

Cool promptly and refrigerate for up to 3 days. Reheat until piping hot.

Illustrative photo of carrot soup by Iulian Sandu on Pexels.