Carrot and Coriander Soup

How to Make Carrot and Coriander Soup

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1. Heat the oil in a large pot over medium heat and cook the onion for 8 minutes until soft.

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2. Add the garlic, ground coriander and cumin and cook 1 minute, stirring.

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3. Add the carrots, stock, salt and pepper and bring to a boil, then lower the heat and simmer 20 minutes, until the carrots are very soft.

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4. Add most of the fresh coriander and blend with a stick blender for 2 to 3 minutes, until completely smooth.

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5. Stir in the lemon juice and taste for salt.

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6. Ladle into bowls and top with the remaining coriander leaves.

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Tips for Making Carrot and Coriander Soup

• Simmer until the carrots are very soft. Firm ones leave the soup grainy.
• Blend longer than seems needed. It is what makes it silky without cream.
• Stir in the fresh coriander at the end. Cooking dulls its flavour.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Carrot and Coriander Soup

• Crusty bread
• A cheese scone
• A green salad

Storing & Reheating Carrot and Coriander Soup

Refrigerate up to 4 days and reheat gently. Freeze for 3 months.

Carrot and Coriander Soup FAQ: Common Questions

Carrot and Coriander Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.