Carrot & Coriander Soup

Easy Carrot and Coriander Soup

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This easy carrot and coriander soup is mild, creamy and pleasantly sweet. Made with affordable ingredients, it is a useful recipe for beginner soup makers because there is very little that can go wrong.

I made a large batch last Christmas when supermarkets were selling vegetables for as little as 8p in the week before Christmas. It was a brilliant way to use those inexpensive carrots without allowing them to sit forgotten in the fridge.

You certainly do not need to save this recipe for Christmas. Make it ahead of back-to-school season or before any particularly busy week. We often freeze individual portions and move one into the fridge the night before we need it.#

For more back to school homemade deliciousness, go here

Served with buttered Irish soda bread and some homemade deli ham, this makes a substantial lunch or a simple dinner when nobody wants to prepare a full meal.

Ingredient Notes

• Carrots: You will need 1kg of prepared carrots. Cut them into reasonably even slices so they soften at the same rate.
• Stock: I use two Knorr vegetable stock pots because I prefer their flavour, but you can use another vegetable stock or homemade stock.
• Ground coriander: Adding this near the beginning gives the soup its warm, familiar flavour.
• Fresh coriander: Add the leaves after turning off the heat. Fresh coriander can lose its gentle, fragrant flavour when overheated.
• Double cream: Stir the cream into the hot soup once the heat has been turned off. You do not need to cool the soup first.
• Garlic: This is optional. Leave it out if you prefer a milder soup.

Adjusting the Consistency

This recipe produces a thick but pourable soup. We like it thick enough to coat slices of buttered soda bread.

If you prefer a thinner soup, add a little more hot water after blending. You can also add a splash of boiling water when reheating an individual portion.

What to Serve With Carrot and Coriander Soup

Serve it with:

• Crusty bread
• Traditional Irish soda bread
• A toasted cheese and onion sandwich
• Homemade deli ham
• A small swirl of cream
• Fresh coriander or coriander oil

Make Ahead and Store

Keep the cooled soup in a covered container in the fridge for up to three days.

To freeze, divide it between suitable freezer-safe containers or freezer-safe jars, leaving enough room for expansion. Freeze for up to three months and defrost overnight in the fridge.

Reheat gently until piping hot, stirring well before serving.

Batch-Cooking Note

Carrot and coriander soup scales up very easily. Increase all the ingredients evenly, use a pot large enough to hold everything safely and adjust the seasoning after blending. This makes it an especially useful recipe when carrots are heavily reduced or when you want to prepare several easy lunches at once.

Carrot & Coriander Soup

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course: Soup

Ingredients Method

Ingredients

  

• 1 Tbsp Olive oil or butter
• 1 Med Onion-chopped
• 1 Clove Garlic (optional)
• 1 Tsp Ground coriander
• 1 Kg Carrots-peeled and sliced
• 2 Stockpots Knorr vegetable stock
• 750 Ml Boiling water
• Salt to taste
• White pepper to taste
• Black pepper to taste
• 100 ml double cream
• 5-8 g fresh coriander leaf chopped

Method

 

1. Heat the oil or butter in a large pot.
2. Add the onion and cook gently until soft, not coloured.
3. Add the garlic (if using) and ground coriander.
4. Stir for 30 seconds until fragrant.
5. Add the carrots, stock pots and boiling water.
6. Bring to the boil, then reduce to a simmer.
7. Cook for 30 minutes OR until the carrots are completely soft.
8. Blend until very smooth.
9. Then season with salt, white pepper & black pepper and stir well.
10. Turn the heat off and add the cream. Stir through.
11. Add the chopped coriander.
12. Serve immediately or reheat gently for a just few minutes.