5 from 3 votes
Carrot Coriander Soup
Soup season will not be complete without a bowl of this carrot corinder ginger soup. Comforting, flavorful and easy to make, this soup is heaven in a bowl!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
123 kcal
Course:
Lunch, Dinner
Cuisine:
International, British
Ingredients
- 15 g Coriander approximately ¼ of a bunch, fresh
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic
- 1 teaspoon ginger grated or minced
- 1 teaspoon cumin
- 1 teaspoon dried red chili flakes
- 700 g carrot approximately 1.5 lb
- 700 ml vegetable stock
- ½ teaspoon salt (use more, or less, to taste)
- ¼ teaspoon black pepper
Instructions
- Wash the fresh coriander, then separate the stems from the leaves. Finely chop the stems. Reserve the leaves for blending and garnishing.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent (about 2 minutes).
- Stir in the garlic, ginger, cumin, chili flakes, and chopped coriander stems, cooking for a minute until fragrant.
- Add the carrots and stir to combine.
- Pour in the vegetable stock, bring to a boil, then reduce the heat and let simmer until the carrots are tender, about 30 minutes.
- Once the carrots are soft, and the reserved coriander leaves, and blend the soup to your desired consistency (see notes below). Season with salt and black pepper.
- Garnish the soup with coriander leaves or as preferred and serve warm with bread, bread rolls, garlic bread, and so much more!
Cup of Yum
Notes
- Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and process in batches.
- Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and process in batches.
- For extra creaminess, consider adding a splash of coconut milk or heavy cream.
- Add more vegetable stock for a thinner soup.
- Feel free to use coriander powder, as a substitute for fresh coriander.
- Adjust the chili flakes to suit your preferred level of spiciness.
Nutrition Information
Calories
123kcal
(6%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
920mg
(38%)
Potassium
634mg
(13%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
29909IU
(598%)
Vitamin C
13mg
(14%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 920mg | 38% |
| Potassium | 634mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 29909IU | 598% |
| Vitamin C | 13mg | 14% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.