Carrot and Coriander Soup
User Reviews
5
Carrot and Coriander Soup
Description
The recipe uses olive oil to lightly cook diced onion, diced carrots, and potatoes before simmering them together with vegetable stock, ground coriander, and a pinch of salt until tender. Fresh coriander leaves are added before blending to capture their fresh herbal aroma along with the ground spice. The soup is blended smooth using a hand or jug blender.
Its texture is velvety without added cream, relying on the vegetables and pureeing to create body. The warm, gentle spice of coriander complements the natural sweetness of the carrots. A small amount of crème fraîche adds richness and a bit of tang when served.
This soup works well as a starter or light meal and pairs nicely with crusty bread or croutons for added texture. Garnishing with fresh coriander leaves underscores the herbaceous flavor that defines this recipe.
Variations include roasting carrots before cooking for added depth, swapping coriander for parsley for less herbal tone, or adding a pinch of chili flakes for heat. When serving children, using low-salt stock can reduce sodium content. The jug blender should be cooled before blending hot soup to avoid cracking.
Ingredients
- 1 teaspoon olive oil
- 1 onion diced
- 500 g carrot peeled and diced
- 1 potato peeled and diced
- 1.5 litre vegetable stock
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 0.5 teaspoon ground coriander
- 15 g cilantro plus extra for garnish, fresh
- 2 tablespoon crème fraîche (to serve, optional)
Instructions
- Heat 1 teaspoon Olive oil in a large pan and add 1 Onion and cook on a low heat for 2 minutes.
- Add 500 g Carrot and 1 Potato and cook for 2 minutes.
- Add 1.5 litre Vegetable stock, 1 pinch Sea salt and 0.5 teaspoon Ground coriander and bring to the boil and then gently simmer for 20 minutes. Add a little more water if it looks too thick.
- Add 15 g Fresh coriander (cilantro) and using a hand blender or putting it in a jug blender, blend until smooth and pour in bowls, top with 2 tablespoon Creme fraiche and sprinkle over some more coriander and serve.
Notes
- You can substitute fresh coriander with parsley for a milder herb flavor in the soup.
- Allow soup to cool somewhat before blending in a jug blender to avoid damage from heat.
- Add croutons on top for additional texture and crunch when serving.
- Roasting the carrots before cooking enhances the soup's depth of flavor.
- Sprinkle red chili flakes before serving to add a mild spicy kick.
- Mixing in a can of chickpeas can make the soup more filling.
- Use low salt stock when serving to young children for reduced sodium.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 133kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1592mg | 66% |
| Potassium | 687mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 21931IU | 439% |
| Vitamin C | 21mg | 23% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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