Carrot and Coriander Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A warming, creamy chowder bursting with sweet roasted carrots and aromatic coriander, finished with fresh herbs and a hint of citrus for a sophisticated comfort soup.
Ella x
Ingredients
- 700 gcarrots(peeled and chopped)
- 1onion(diced)
- 2celery(chopped)
- 300 gpotato(peeled and cubed)
- 1000 mlvegetable stock
- 200 mlcoconut milk
- 2 tspground coriander
- 1 tspcoriander seeds(toasted)
- 30 mlolive oil
- 1lemon(juiced)
- 2garlic cloves(minced)
- 15 gfresh coriander(chopped)
- to tastesalt and black pepper
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and celery, sautéing for 5 minutes until softened.
Tip: Don't rush this step—a gentle sauté brings out natural sweetness.
- 2
Stir in minced garlic and ground coriander, cooking for 1 minute until fragrant.
- 3
Add chopped carrots and potato cubes, stirring to coat with oil. Cook for 3-4 minutes.
- 4
Pour in the vegetable stock and bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are very tender.
Tip: Test with a fork—carrots should be soft enough to break easily.
- 5
Toast the coriander seeds in a dry pan for 1-2 minutes, then crush lightly and set aside.
Tip: Toasting seeds intensifies their aromatic oils.
- 6
Use an immersion blender to purée the soup until smooth and creamy, or carefully transfer batches to a blender.
Tip: For a chunkier texture, blend only half the soup and leave some pieces intact.
- 7
Stir in coconut milk and lemon juice, then season generously with salt and black pepper.
- 8
Warm through for 2-3 minutes, then ladle into bowls and garnish with toasted coriander seeds, fresh coriander, and a drizzle of olive oil.
Tip: A small dollop of coconut yogurt adds extra richness if desired.
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