Carrot and Coriander Potage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This carrot and coriander potage is one of my favorite quick weeknight soups to make. Carrots are packed with beta carotene, which is wonderful for your eyesight and overall health, and when you blend them into a silky potage, they become something really special. The best part? You can have this entire comforting bowl on the table in under 45 minutes with just basic pantry staples. The toasted coriander seeds give it such a lovely warmth and depth, while the fresh coriander and cream make it feel elegant enough for guests. Trust me, this one is going to become a regular in your kitchen.
Ella x
Ingredients
- 800 gcarrots(peeled and chopped)
- 1onion(diced)
- 3garlic cloves(minced)
- 2 tspcoriander seeds(toasted and crushed)
- 1000 mlvegetable stock
- 30 mlolive oil
- 20 gfresh coriander(chopped)
- 100 mldouble cream
- 1 tspsalt
- 1 tspblack pepper
- 15 mllemon juice
Detail level
Instructions
- 1
Toast the coriander seeds in a dry pan over medium heat for 2 minutes until fragrant, then crush them coarsely using a mortar and pestle.
Tip: Toasting the seeds releases their essential oils for deeper flavour.
- 2
Heat the olive oil in a large pot over medium heat and sauté the diced onion for 5 minutes until softened and translucent.
Tip: Cooking the onion slowly builds a sweet flavour base.
- 3
Add the minced garlic and crushed coriander seeds to the pot, stirring constantly for 1 minute until the kitchen fills with aroma.
- 4
Pour in the chopped carrots and vegetable stock, bringing the mixture to a boil, then reduce heat and simmer for 20 minutes until the carrots are completely tender.
Tip: The carrots will soften significantly and release their natural sweetness into the broth.
- 5
Remove the pot from heat and allow the soup to cool slightly, then use an immersion blender to purée until completely smooth and velvety.
Tip: For an extra-silky texture, pass the soup through a fine sieve after blending.
- 6
Stir in the double cream and fresh coriander, then season to taste with salt, black pepper, and lemon juice for brightness.
Tip: The lemon juice adds a subtle tang that balances the sweetness of the carrots.
- 7
Gently reheat the potage over low heat without allowing it to boil, then ladle into warm bowls and serve immediately.
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