Carrot and Coriander Soup

Carrot and Coriander Soup

Carrot and Coriander Soup is a classic, light, and flavorful dish that’s easy to make and incredibly comforting. The natural sweetness of the carrots pairs beautifully with the fresh, citrusy notes of coriander, making this soup both refreshing and satisfying. It’s perfect for a light lunch or as a starter for dinner.

Here’s a simple recipe for Carrot and Coriander Soup:

Carrot and Coriander Soup Recipe

Ingredients:

Carrots: 4-5 large, peeled and chopped

Onion: 1 medium, chopped

Garlic: 2-3 cloves, minced

Fresh coriander: 1/2 cup (chopped, plus extra for garnish)

Vegetable or chicken stock: 4 cups (or water, if preferred)

Olive oil: 1 tablespoon (for sautéing)

Ground coriander: 1 teaspoon (optional, for extra flavor)

Salt and pepper: to taste

Lemon juice: 1 tablespoon (optional, for added freshness)

Heavy cream (optional): 1/4 cup (for a creamier texture)

Instructions:

Prepare the Ingredients:

Peel and chop the carrots into small chunks. Chop the onion and mince the garlic. Roughly chop the fresh coriander, leaving a little aside for garnish.

Sauté the Aromatics:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.

Add the minced garlic and ground coriander (if using) and cook for another minute until fragrant.

Cook the Carrots:

Add the chopped carrots to the pot and stir to combine with the onions and garlic. Cook for 5 minutes, allowing the carrots to soften slightly.

Add Stock and Simmer:

Pour in the vegetable or chicken stock, bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 25-30 minutes, or until the carrots are completely tender.

Blend the Soup:

Once the carrots are tender, remove the pot from the heat. Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender. If you prefer a chunkier texture, you can blend part of the soup and leave some of the carrots intact.

Return the blended soup to the pot and stir in the fresh coriander, saving a little for garnish.

Season the Soup:

Taste the soup and season with salt and pepper as needed. If you like a little extra brightness, add a tablespoon of lemon juice.

Optional Creaminess:

For a creamier version, stir in a splash of heavy cream and heat the soup through. This adds a rich, smooth texture, but it’s entirely optional.

Serve:

Ladle the soup into bowls and garnish with the remaining fresh coriander. Serve hot with crusty bread for a full meal.

Tips:

Coriander Variations: If you don’t have fresh coriander, you can use ground coriander, but the fresh leaves add a much brighter, fresher flavor.

Spicy Kick: If you like a bit of heat, add a pinch of chili flakes or some fresh chopped chili along with the garlic for a spicy twist.

Vegetarian Option: This soup is naturally vegetarian, but you can also make it vegan by omitting the cream or substituting it with coconut milk for a dairy-free version.

Consistency: If the soup is too thick after blending, simply add more stock or water to reach your preferred consistency.

Carrot and Coriander Soup is light yet full of flavor, with the natural sweetness of the carrots complemented by the refreshing taste of coriander. It’s a perfect, healthy, and easy dish that can be enjoyed year-round!