Carrot and Coriander Soup
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This carrot and coriander soup is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. The beauty of carrots is that they're packed with beta carotene, which supports eye health, and they're incredibly affordable too. Toasting the coriander seeds brings out this wonderful warmth that transforms simple vegetables into something truly special. The whole thing feels elegant enough for guests but easy enough that you'll find yourself making it again and again on busy evenings.
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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