Carrot & Coriander Soup • CUBBin the Kitchen • Recipe (2024)

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Carrot & Coriander Soup Ingredients Instructions Notes LEFTOVERSTIP 8 Comments Leave a Comment Follow CUBBin the Kitchen Recent Posts Search for your supper Instagram Cashew Crusted Cod

Carrot & Coriander Soup • CUBBin the Kitchen • Recipe (1)

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Carrot & Coriander Soup has always been a winner in my eyes. It was one of the first soups I ever made and after careful tweaking it has become one I can make almost with my eyes closed. The pairing of sweet carrots with the more earthy slightly citrus notes of coriander is one that always works.

In this soup I use dried coriander and the fresh leaves as garnish. There is a difference in flavour between the two. The fresh leaves have a herbal citrus profile that borders on the floral grassy side. Whereas the dried coriander has more earthy, nutty & citrus notes, the dried spice is made from the seeds. Both of these I think are essential in this soup.

Carrot & Coriander Soup • CUBBin the Kitchen • Recipe (2)

This is one of those dishes that provides all the warming comfort you need when the weather is chilly outside, whilst simultaneously being a lovely light lunch whilst eating al fresco. Soup is a year round meal, of course, the ingredients change following what is in season. I particularly love this soup with a roll fresh from the oven. Or if I want something more substantial then half a sausage sandwich is a glorious partner.

This soup is a quick and simple soup having just 5 ingredients (plus a little oil to soften the onions). When you make this soup the kitchen is filled with a wonderful aroma that positively calls people to the table. It is the work of some peeling, chopping, putting into a pot and eventually blending. I have found this creates a soup that is velvet smooth and I think has the perfect consistency.

Carrot & Coriander Soup • CUBBin the Kitchen • Recipe (3)

I make this with chicken stock as I almost always have some in my freezer, you could just as easily use vegetable stock though to make it vegetarian. Here is my recipe for chicken stock. When you know you have made the stock from scratch you know exactly what is in this soup and that is a very pleasing thought.

I have stirred coriander leaf yoghurt into this before and that was a nice addition. More often than not I forgo this, as really the soup is creamy enough. Aslo if I’m topping with the leaves means I don’t have to chop as finely. If, however, you want to try it; take 8 tbsp greek yoghurt and stir through about 1 – 2 tsp finely copped coriander. Then dollop on to the served soups and let your guests swirl it.

Carrot & Coriander Soup • CUBBin the Kitchen • Recipe (4)

This carrot & coriander soup freezes brilliantly and doesn’t affect the texture. If you find it is too thick after freezing add some hot water to it and that will loosen it up. However this is so simple to make, why not make it fresh?

Do you agree with me about this soups texture? Did you add more coriander? Let me know in the comments below.
Why not show me how it goes on Instagram and tag me @cubbinthekitchen and #CUBBintheKitchen for a chance to be featured in my stories.

Carrot & Coriander Soup • CUBBin the Kitchen • Recipe (5)

Carrot & Coriander Soup

A simple soup that takes no time to prepare and will please a crowd

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 38 minutes mins

Total Time 48 minutes mins

Course Soup

Cuisine British

Servings 4

Calories 221 kcal

Ingredients

  • 1 Onion
  • 1 Medium Potato
  • 1.25 tsp Ground Coriander
  • 460 grams Carrots weight after peeling and chopping
  • 1.1 litres Stock Vegetable or Chicken
  • Splash Vegetable Oil
  • Pinch Salt & Pepper

Instructions

  • Peel and finely chop the Onion.

    Peel and dice the Potato & Carrots.

  • Heat some Vegetable Oil in a large pan with a lid.

    Tip the chopped Onion into the pan and allow to soften, about 5 minutes.

    Throw in the potato and coriander and cook until the spice has become aromatic about 2-3 mins.

  • Add the carrots and stock and stir together.

    Bring up to a boil, clamp on a lid and simmer for 30 mins.

  • Test a potato to check it’s cooked.

    Attack with a stick blender and blend until smooth.

    Taste and add salt and pepper to taste.

    Serve in bowls with a scattering of fresh chopped coriander.

Notes

LEFTOVERSTIP

If you have leftover soup, and don’t fancy freezing it for another time, why not make a casserole. Add white beans, chicken thighs, leftover soup and courgette to an oven safe dish. Top with some breadcrumbs blitzed with garlic and bake for 45 mins.

Keyword Carrot, Easy, Family, Healthy, Light, Low Fat, Lunch, Simple, Soup, Tasty, Vegetarian

8 Comments

  1. Carrot & Coriander Soup • CUBBin the Kitchen • Recipe (6)

    Natasha Boyle

    August 16, 2019 at 8:14 am ·Reply

    This sounds perfect for a day when you don’t want to cook and can just put it all in a pot!

    • Carrot & Coriander Soup • CUBBin the Kitchen • Recipe (7)

      CUBBin the Kitchen

      August 16, 2019 at 8:22 am ·Reply

      It is perfect for that. I always make double and freeze some for those days when cooking seems too much.

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Carrot & Coriander Soup • CUBBin the Kitchen • Recipe (2024)
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