Carrot and Coriander Soup
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A vibrant, warming soup that combines sweet roasted carrots with the subtle warmth of toasted coriander seeds. Finished with a touch of cream and fresh herbs, it's elegant yet comforting.
Ella x
Ingredients
- 800 gcarrots(peeled and chopped)
- 2 tspcoriander seeds
- 1onion(diced)
- 3garlic cloves(minced)
- 1000 mlvegetable stock
- 30 mlolive oil
- 100 mlheavy cream
- 15 gfresh coriander(chopped)
- 1 tspsea salt
- 1 tspblack pepper
- 15 mllemon juice
Detail level
Instructions
- 1
Toast the coriander seeds in a large pot over medium heat for 1-2 minutes until fragrant, then set aside to cool slightly.
Tip: Toasting releases the essential oils and deepens the flavour of the spice.
- 2
Heat the olive oil in the same pot and sauté the diced onion and minced garlic for 3-4 minutes until softened and translucent.
Tip: Don't let the garlic brown, as it will become bitter.
- 3
Add the chopped carrots to the pot and stir well to coat with the oil. Cook for 5 minutes, stirring occasionally.
- 4
Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 15-18 minutes until the carrots are completely tender.
Tip: The carrots should break apart easily when pierced with a fork.
- 5
Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a food processor in batches.
Tip: For a chunkier texture, blend only half the soup and leave some pieces intact.
- 6
Stir in the heavy cream, lemon juice, salt, and pepper. Heat gently for 2 minutes without boiling.
Tip: The lemon juice balances the sweetness of the carrots beautifully.
- 7
Taste and adjust seasoning as needed. Serve hot, garnished with fresh coriander and a drizzle of cream.
Tip: A sprinkle of toasted coriander seeds on top adds a nice textural contrast.
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