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A bowl of creamy carrot and coriander soup garnished with fresh herbs and black pepper, with a spoon.
Daniel

Carrot and Coriander Soup

A silky, warmly spiced soup where sweet carrots meet citrusy coriander for pure comfort in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, lunch, Soup
Cuisine: British
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil
  • 1 large yellow onion diced (about 1.5 cups)
  • 2 cloves garlic minced
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin optional, for warmth
  • 2 lb carrots peeled and sliced into 1/2-inch coins
  • 4 cups vegetable broth low sodium preferred
  • 1 cup water
  • 0.5 cup fresh cilantro leaves and tender stems, chopped, plus more for garnish
  • 1 tbsp fresh lemon juice freshly squeezed
  • to taste kosher salt
  • to taste black pepper freshly ground
For Serving
  • 0.25 cup plain Greek yogurt or creme fraiche optional
  • crusty bread for serving

Equipment

  • Large Dutch oven or heavy pot
  • Immersion blender or standard blender

Method
 

Prep
  1. Heat olive oil in a large Dutch oven over medium heat. Add the onion with a pinch of salt and cook until softened and translucent, about 6 to 8 minutes, stirring occasionally. Add the garlic, ground coriander, and cumin if using. Cook for 1 minute until fragrant.
  2. Add the sliced carrots, vegetable broth, and water. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook until the carrots are completely tender and easily pierced with a knife, about 20 to 25 minutes.
  3. Remove from heat. Stir in the chopped cilantro. Using an immersion blender, puree until completely smooth, about 2 minutes. Alternatively, working in batches, carefully transfer to a standard blender and puree until smooth. Return to the pot.
  4. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper. The soup should taste bright and well-balanced. If too thick, thin with a splash of water or broth.
  5. Ladle into warm bowls. Top with a dollop of yogurt or creme fraiche if desired, a few cilantro leaves, and a grind of black pepper. Serve with crusty bread alongside.

Notes

For the deepest flavor, use the whole cilantro plant - stems included - they carry intense coriander flavor. If your carrots are older or less sweet, add a pinch of sugar when seasoning to balance. This soup keeps beautifully for 4 days refrigerated and freezes well for up to 3 months; the flavor actually improves overnight.