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Best carrot and coriander soup recipe

Best carrot and coriander soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Carrot soup
  • Carrot and coriander soup

Very easy and delicious soup that infuses earthy carrots, fresh coriander and crushed coriander seeds. Great served with cheese toasties.


County Carlow, Ireland

18 people made this

IngredientsServes: 4

  • 1 tablespoon oil for frying
  • 1 small onion, chopped
  • 4 medium carrots, roughly chopped
  • 5 baby potatoes, peeled and cubed
  • 2 bay leaves
  • 10 coriander seeds, crushed
  • 2 teaspoons vegan bouillon powder
  • 1 teaspoon mixed herbs
  • salt and pepper, to taste
  • 1 handful fresh coriander

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Lightly fry the chopped onion in a saucepan on a medium heat until soft.
  2. Add carrots, potatoes, bay leaves, coriander seeds to the onion and add about 1 litre of boiling water.
  3. Simmer partially covered for about 20 minutes or until carrots are tender. Add bouillon dissolved in a cupful of boiling water, then add mixed herbs, salt and pepper to taste.
  4. When the soup has cooled slightly, blend in food processor with freshly chopped coriander.
  5. Reheat and enjoy.

Tip

Soup can be garnished with cream cheese and paprika. Toasties made with brown bread, tomato puree, cheese and black olives seasoned with mixed herbs.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

As with most soups, this tasted even better the next day.-16 Apr 2015


Carrot and Coriander Soup

This is a lovely soup to make with spring carrots that are not quite as sweet as those in the summer.

Coriander is said to have the flavour of roasted orange peel, which makes the two perfect partners. Serve the soup with plenty of warm crusty bread.

This recipe is from The Delia Collection: Soup. Serves 6


Sauté the onions, carrots and garlic in a large pan with the oil for 4 mins. Once they have softened, but not coloured, add the ground corinader and stir. Season with salt and black pepper.

Pour the vegetable stock into the pan and bring to the boil. Cover the pan and allow to simmer until the carrots are tender, this should take around 20 mins.

Stir through the fresh corinader, remove from the heat and blend the soup, adding the lemon juice, nutmeg and seasoning to taste as you do. You can use a hand blender or a food processor to blend your soup.

The soup will have cooled whilst blending, so if you plan to eat it right away, gently reheat the soup, without boiling it, and serve. If you are saving it for later, allow to cool and place in a airtight container in the fridge or freezer.


Carrot and coriander soup

This classic vegan and gluten-free carrot and coriander soup recipe is an easy, colourful winter warmer.

(1 ¾ pint) Gluten-free vegetable stock

Small handful of fresh coriander leaves, chopped

Heat the oil in a large pan over a medium heat and gently fry onion for 5min until beginning to soften. Add the garlic, ground coriander and carrots, then cook for a further 5min, stirring occasionally.

Add stock and bring to the boil, cover and simmer for 20min until carrots are tender.

Whiz in a blender until smooth (or use a hand blender). If the soup is too thick, add a little boiling water and blend again. Adjust seasoning to taste.

To serve, divide the soup among warmed bowls, and scatter over some fresh coriander leaves. Serve.

If making for non-vegans, you can fry the vegetables in 25g (1oz) butter instead of oil, use chicken stock and add a drizzle of cream to garnish.


Best carrot and coriander soup recipe - Recipes

Mix all the ingredients together for the flatbread, knead gently, then roll out into a circle. Dot with carrots, dust with flour and pop onto a baking sheet. Bake for 8 to 10 minutes.

Cook the vichy carrots by putting everything into a pan and bringing to the boil cook for 5 minutes.

2Meanwhile put the carrots and milk into a large pan, bring to the boil and then simmer for 5 minutes. Blitz until smooth, add the butter and cream then pour into warm bowls, drizzle over cream and garnish with coriander oil. Serve with the flatbreads topped with vichy carrots.

Pre heat the oven to 200c

Mix all the ingredients together for the flatbread, knead gently, then roll out into a circle. Dot with carrots, dust with flour and pop onto a baking sheet. Bake for 8 to 10 minutes.

Cook the vichy carrots by putting everything into a pan and bringing to the boil cook for 5 minutes.

2Meanwhile put the carrots and milk into a large pan, bring to the boil and then simmer for 5 minutes. Blitz until smooth, add the butter and cream then pour into warm bowls, drizzle over cream and garnish with coriander oil. Serve with the flatbreads topped with vichy carrots.


Making Slow Cooker Carrot & Coriander Soup

Step 1 - Onions

Step 2 - Carrots

Step 3 - Seasoning

Step 4 - Stock

Step 5 - Slow cook

Step 6 - Blend

Step 7 - Fresh herbs

Slow Cooker Carrot & Coriander Soup

Ingredients:

  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1.6k/ 12 large carrots, chopped
  • 1.5 litres/6.3 cups vegetable stock (3 cubes)
  • 1 inch/2 1/2 cm fresh ginger (or 2 tsp ground ginger)
  • a good grind of salt and black pepper
  • 1 generous handful fresh coriander
  • Cream to serve (dairy or soya cream), optional

Instructions:


This recipe is great for freezing. Portion into freezer-proof containers and defrost thoroughly before reheating on the hob or in the microwave. You can also make this up to 4 days ahead and keep in the fridge until you are ready to serve it.

  • olive oil
  • carrots
  • onion
  • ground coriander
  • cumin
  • vegetable stock
  • fresh coriander
  • natural yogurt

Substitutions

There are a few subsitutions you can make with this recipe, as long as you don’t subsitute the carrots or coriander!

  • Olive oil – feel free to use an alternative oil suitable for frying such as vegetable or canola (rapeseed) oil
  • Cumin – this is not traditional, but I quite like it in this soup. You can omit this, or if you like spicy soups then you can add some paprika or cayenne pepper
  • Natural yogurt – this is just used for drizzling so you can use cream as an alternative if prefered
  • Garlic – garlic is a great addition to this soup. Use around 1/2 clove per person depending on how garlicy you like things

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Cook the onion for 10 minutes, or until soft and starting to colour.

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  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 450g/1lb carrots, peeled and sliced
  • 1 tsp ground coriander
  • 1.2 litres/2 pints vegetable stock
  • large bunch fresh coriander, roughly chopped
  • salt and freshly ground black pepper

Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.

Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.

Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.


Carrot and Coriander Soup Recipe

Want a simple way to make a winter warmer the whole family will enjoy? Learn how to make easy carrot and coriander soup that will keep hungry stomachs satisfied throughout the season.

How To Make Carrot and Coriander Soup

Want to know the best way to keep out the cold? All it takes is a touch of veg, a sprinkle of garnish and a blender to whizz it all together – find our easy carrot and coriander recipe perfect as a simple way to feed the family.

What you'll need

  • 6 Medium Sized Carrots
  • 1 Medium Sized Onion
  • 1 tbsp Olive Oil
  • 1 tbsp Ground Coriander
  • 1 Vegetable Stock Cube
  • Fresh Coriander (to garnish)
  • Salt & Pepper

Method

  1. Begin by peeling the carrots. On a chopping board, cube the carrots into even chunks and chop up the onion into small pieces and set to one side.
  2. In a large pan over a medium heat, add the oil and chopped onions. Cook until the onions are soft.
  3. Add the carrots into the pan and sauté the ingredients for 2 minutes.
  4. Tip: For extra thickness, add a tin of tomatoes or chopped up garden tomatoes to the pan for a more substantial soup.
  5. Boil some water either on the hob or by using the kettle. Pour the boiled water over the carrots and onions, just enough to cover the contents of the pan.
  6. Tip: Add less water to begin with as you can always add more to thin the soup later.
  7. Add salt and pepper for taste, alongside 1 tsp of the ground coriander.
  8. Using a soup blender, or a regular blender, blend the soup until it has reached a desired thickness. Tip: For a thinner soup, add more water.
  9. Once blended, your simple carrot and coriander soup is ready to serve hot.

For keeping guests cosy with a tasty starter, team up your classic bowl of homemade carrot and coriander soup with crunchy ciabatta bread on the side. Or, for a casual mid-week meal, buttered toast dipped into the soup makes for a tasty, effortless combination. Find everything for your homemade carrot and coriander soup recipe from your nearest convenience store .