Carrot and Coriander Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This carrot and coriander velouté is one of my go to weeknight dinners because it comes together in just 45 minutes from start to finish. Carrots are packed with beta carotene, which is wonderful for your eyesight, and combined with warm ground coriander, they create this beautifully aromatic soup that feels far more elegant than the effort required. The whole thing is incredibly straightforward: you simply sauté your aromatics, add carrots and stock, then blend until silky smooth. It's economical too, using humble pantry staples to create something truly special. I love finishing it with a squeeze of fresh lemon juice and a scatter of coriander leaves for brightness.
Ella x
Ingredients
- 800 gcarrots(peeled and chopped)
- 1onion(diced)
- 2garlic cloves(minced)
- 2 tspground coriander
- 750 mlvegetable stock
- 30 mlolive oil
- 100 mlheavy cream
- 15 gfresh coriander leaves(for garnish)
- 1 tspsea salt
- 1 tspblack pepper
- 1 tbsplemon juice
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 4 minutes until softened and translucent, stirring occasionally.
Tip: Don't let the onion brown; you want a light, delicate base for your velouté.
- 2
Add the minced garlic and ground coriander to the pot, stirring constantly for about 1 minute until fragrant and well combined with the onion.
Tip: Toasting the coriander briefly releases its aromatic oils for deeper flavor.
- 3
Pour in the chopped carrots and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the carrots are very tender and easily pierced with a fork.
Tip: The carrots should be completely soft to ensure a silky smooth texture.
- 4
Remove the pot from heat and let it cool slightly for a few minutes. Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth and velvety.
Tip: For extra smoothness, strain the blended soup through a fine-mesh sieve.
- 5
Pour the blended soup back into the pot and warm gently over low heat. Stir in the heavy cream and lemon juice, then season with sea salt and black pepper to taste.
Tip: The lemon juice brightens the carrots' natural sweetness and adds a subtle lift.
- 6
Divide the velouté among four bowls. Drizzle with a little cream if desired and garnish with fresh coriander leaves and a light grinding of black pepper.
Tip: Serve immediately while hot for the best texture and flavor.
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