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Carrot and Coriander Soup Recipe

British · Soup · 40 min total

A velvety, vibrant soup that highlights the natural sweetness of carrots with a fresh burst of coriander. Perfect as a light lunch or starter.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 500g carrots, peeled and sliced
• 4 cups vegetable stock
• 1/2 cup fresh coriander (cilantro), chopped
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and ground coriander; cook for 1 minute until fragrant.
3. Add sliced carrots and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are tender.
4. Remove from heat. Stir in fresh coriander. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a blender.)
5. Season with salt and pepper. If desired, stir in heavy cream for extra richness. Serve hot, garnished with a swirl of cream and a few coriander leaves.

Tips

• For a vegan version, omit the cream or use coconut cream.
• Soup can be stored in the fridge for up to 4 days or frozen for 3 months.
• Add a pinch of chili flakes for a spicy kick.

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