Picture the warm, golden hue of Carrot and Coriander Soup, its inviting aroma wafting through your kitchen.
This easy-to-make dish offers a cozy escape, perfect for a chilly day.
With the simple yet vibrant combination of carrots and coriander, the soup transforms from basic ingredients into a velvety, flavorful delight.
Let’s bring this comforting classic to life and enjoy the soothing embrace of a homemade bowl of goodness.
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 sharp knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound carrots, peeled and sliced
- 1 teaspoon ground coriander
- 4 cups vegetable stock
- 1/4 cup fresh coriander, chopped
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Carrot and Coriander Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend this time reading through the recipe to familiarize yourself with the steps and gather all the necessary ingredients and equipment.
- Preparation (10 minutes)
- Chop the onion and slice the carrots.
- Measure out the ground coriander and olive oil.
- Prepare the vegetable stock and fresh coriander.
- Cooking (Total: 25 minutes)
- Heat Olive Oil (1 minute)
- Heat the olive oil in a large pot over medium heat.
- Cook Onion (5 minutes)
- Add the chopped onion to the pot and cook until soft.
- Cook Carrots and Ground Coriander (2 minutes)
- Stir in the sliced carrots and ground coriander and cook for another 2 minutes.
- Simmer Soup (20 minutes)
- Pour in the vegetable stock and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the carrots are tender.
- Cooling and Blending (5 minutes)
- Remove the pot from heat and let it cool slightly.
- Puree the soup using a blender or immersion blender until smooth.
- Final Touches (5 minutes)
- Stir in the fresh coriander and season with salt and pepper to taste.
- Optionally, add a splash of cream or a dollop of yogurt for a creamier texture.
- Garnish with additional coriander if desired.
- Resting Time (5 minutes)
- Let the soup rest for a while to allow flavors to meld before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until soft, about 5 minutes.
Stir in the sliced carrots and ground coriander, cooking for another 2 minutes.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for 20 minutes or until the carrots are tender.
Remove the pot from heat and let it cool slightly.
Use a blender or immersion blender to purée the soup until smooth.
Stir in the fresh coriander and season with salt and pepper to taste.
Serve hot, garnished with additional coriander if desired.
Serving Tips
- Crusty Bread: Serve with a side of warm, crusty bread to soak up the flavorful soup.
- Grated Cheese: Top the soup with a sprinkle of grated cheddar or parmesan for an extra burst of flavor.
- Toasted Nuts: Add a handful of toasted almonds or pine nuts for a crunchy texture contrast.
- Herb Garnish: Finish with a sprinkle of fresh coriander leaves or chopped chives for added freshness.
- Drizzle of Cream: Swirl a little cream or yogurt on top for a creamy, rich touch.
Storage
To store Carrot and Coriander Soup, let it cool completely.
Then transfer to airtight containers.
Refrigerate for up to 3 days.
Or freeze for up to 3 months for longer storage.
Freezing
To freeze carrot and coriander soup, cool it completely.
Divide it into airtight containers, leaving space for expansion. Freeze.
Thaw in the fridge overnight before reheating gently on the stove.
Reheating
To reheat carrot and coriander soup, gently warm it on the stove over low heat, stirring occasionally.
Alternatively, microwave on medium power, covered, to prevent splattering.
Adjust seasoning before serving.
Final Thoughts
Carrot and coriander soup is a warming and nutritious dish that’s easy to prepare.
It combines the sweetness of carrots with the earthy flavor of coriander, making it a perfect choice for any meal.
With a prep time of just 10 minutes and a cook time of 25 minutes, this soup can be ready to enjoy in under an hour.
Serve it as a starter or as a light meal with some crusty bread.
Don’t forget to adjust the seasoning to your taste and consider adding a touch of cream or yogurt for extra richness.
Enjoy the comforting flavors of this classic British soup.
Frequently Asked Questions
Can I Substitute Vegetable Stock With Chicken Stock?
Yes, you can substitute vegetable stock with chicken stock. It’ll add a richer, savory depth due to the chicken’s umami flavor. Make certain your additional ingredients complement this profile for a harmonious, flavorful dish. Adjust seasoning accordingly.
Is This Soup Suitable for Vegans?
Yes, you can make this soup vegan by keeping the vegetable stock. Use fresh coriander to enhance the flavor profile, ensuring a delightful pairing with carrots. Avoid adding cream or yogurt to keep it vegan-friendly.
How Many Calories Are in a Serving?
You’re curious about calories? Aim for about 150 calories per serving, but remember, it’s not just about numbers. Focus on balancing flavors: earthy carrots, aromatic coriander, and a hint of olive oil. Perfect harmony with minimal calories!
Can I Use Dried Coriander Instead of Fresh?
You can use dried coriander instead of fresh, but reduce the quantity as dried herbs are more potent. It will alter the flavor profile slightly, offering an earthier note. Pair it with a splash of lemon juice.
What Wine Pairs Well With This Soup?
You should pair this soup with a crisp Sauvignon Blanc. Its citrus notes and herbal undertones complement the coriander and enhance the soup’s flavors. A chilled Chardonnay offers a creamy contrast, balancing the soup’s earthy sweetness perfectly.
Carrot and Coriander Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound carrots peeled and sliced
- 1 teaspoon ground coriander
- 4 cups vegetable stock
- 1/4 cup fresh coriander chopped
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the sliced carrots and ground coriander, cooking for another 2 minutes.
- Pour in the vegetable stock and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 20 minutes or until the carrots are tender.
- Remove the pot from heat and let it cool slightly.
- Use a blender or immersion blender to purée the soup until smooth.
- Stir in the fresh coriander and season with salt and pepper to taste.
- Serve hot, garnished with additional coriander if desired.
Notes
