Soups are an excellent way to enjoy a nutritious, comforting meal. This Carrot & Coriander Soup is both healthy and satisfying, made with fresh carrots, potatoes, onion, vegetable stock, fresh coriander and warming spices.

This recipe is a must-add to your dinner rotation. It’s reliably delicious, simple to prepare and has earned rave reviews at our table for years. The soup pairs beautifully with soft dinner rolls or flatbreads and makes a cozy starter or light main.

Ingredients

• Carrots – fresh carrots work best, peeled and chopped.
• Potatoes – any variety will do; peeled and cut into small pieces.
• Onion – a medium white or yellow onion, roughly chopped.
• Vegetable stock – prepared stock or a cube dissolved in boiling water.
• Spices and seasonings – ground coriander, ground turmeric, salt and pepper.
• Olive oil – for roasting and sautéeing.
• Garlic – fresh cloves, crushed.
• Fresh coriander – to garnish and brighten the soup.

REMEMBER: The full recipe and instructions are provided below in the recipe card.

Instructions

1. Preheat the oven to 375°F (190°C). Place the carrots and potatoes in a large roasting tin, drizzle with 1 tablespoon of olive oil and roast for 35–40 minutes, or until tender. Remove from the oven.
2. Meanwhile, in a large pot over medium-high heat, add the remaining tablespoon of olive oil and the crushed garlic. Cook for about a minute, then add the chopped onion and sauté briefly to brown. Reduce the heat to medium-low, add 2–3 tablespoons of stock, and cook the onions slowly for about 15 minutes, stirring occasionally, until caramelized.
3. Stir the ground coriander and turmeric into the onions and cook for another minute. Add the roasted carrots and potatoes and pour in the remaining stock. Stir, bring to a gentle boil for 1–2 minutes, then remove from the heat.
4. Blend the soup in batches until smooth, return it to the pot, season with salt and pepper to taste, and garnish with fresh coriander leaves before serving.

Notes about the soup

• Multitasking: The total time assumes you roast the vegetables while the onions caramelize on the stove. Check the roast at 30 minutes—ovens vary.
• Caramelize the onions low and slow: Slow cooking the onions develops depth of flavor that greatly improves the finished soup.
• Adjust the liquid to preference: The recipe uses about 1 liter (4 cups) of stock, but start with roughly three-quarters of the amount and add more until you reach your desired consistency.

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Carrot & Coriander Soup

This warming soup is ideal for cooler evenings—bright, spiced and comforting in every spoonful.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Lunch, Soup, Starter

Cuisine: North American

Keyword: carrots, coriander

Servings: 4 servings

Calories: 220kcal

Author: Julia Pinney

Ingredients

• 1 lb carrots approximately 8–10, peeled and chopped
• 2 potatoes medium, peeled and cut into small pieces
• 1 onion medium, peeled and roughly chopped
• 4 cups vegetable stock
• 2 tablespoons olive oil
• 2 cloves Garlic crushed
• 1 tablespoon ground coriander
• 1/2 teaspoon ground turmeric
• Bunch of fresh coriander to serve
• Salt and pepper

Instructions

• Preheat oven to 375°F. Place carrots and potatoes in a roasting tin, drizzle with 1 tablespoon olive oil and roast for 35–40 minutes. Remove from the oven.
• In a large pot over medium-high heat, add remaining olive oil and crushed garlic. Stir for a minute, add the onion and brown briefly. Reduce heat to medium-low, add 2–3 tablespoons of stock and cook the onions slowly for about 15 minutes until caramelized.
• Stir in ground coriander and turmeric, then add the roasted vegetables and the remaining stock. Bring to a gentle boil for 1–2 minutes.
• Remove from heat, blend in batches until smooth, return to the pot, season with salt and pepper and garnish with fresh coriander leaves before serving.

*Note: appliance performance varies; prep and cook times are estimates.

Nutrition Facts

Carrot & Coriander Soup

Amount Per Serving (1 serving)

Calories 220
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 1027mg45%

Potassium 867mg25%

Carbohydrates 36g12%

Fiber 7g29%

Sugar 9g10%

Protein 4g8%

Vitamin A 19445IU389%

Vitamin C 30mg36%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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