Skip the faff by using a food processor to blitz up the vegetables into tiny pieces and not peeling the carrots, you can make this Creamy Carrot and Coriander soup in half the time of a traditional recipe!
Growing up, there was always Carrot and Coriander soup in our fridge because it was my Mum's favourite. She had a pretty high-powered corporate job, so it was usually shop bought like this one from Convent Garden.
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But making it at home is easy, much cheaper and you get multiple portions that you can freeze for later. It's luxury in a bowl and packed with goodness!
Why Make THIS Carrot and Coriander Soup?
The joy of this particular Carrot and Coriander Soup is that it requires minimal hands-on prep.
All you need to do is chop the ends off the carrots (no need to peel!) and blitz them up in the blender to achieve the perfect consistency for cooking! Just ensure your carrots have been washed beforehand...
You're potentially using the blender at the end anyway, so you may as well utilise it to reduce the requirement for chopping. Just give it a rinse after chopping and you're good to go!
It's quick, easy and the perfect cosy comfort meal if you've got a glut of carrots needing used up.
Ingredients for Carrots and Coriander Soup
- Vegetables and Herbs: Carrots, Onion, Garlic, Fresh and Dried Coriander
- Butter: I prefer to use Salted Butter, and I always add a little oil to the pan too as this stops the butter from burning. Use more oil if not using butter.
- Double Cream: this transforms it into the ultimate Creamy Carrot and Coriander soup, which is extra tasty! But feel free to leave it out if preferred.
- Vegetable Stock
How To Make Creamy Carrot and Coriander Soup
Melt butter in large soup pot and prepare all vegetables. Add carrot, onion and garlic to a blender and blitz until they are chopped into small pieces.
To the pot with melted butter, add the blended vegetable mix, dried coriander and vegetable stock - cook for 30 minutes on medium/high heat.
Add double cream then blend the soup up with the fresh coriander (either in a blender or using a hand blender) until smooth.
Portion up as required. I served mine with a garnish of air fried carrot strips, some more fresh coriander and black pepper.
Garnish For Carrot and Coriander Soup
I'm not peeling the carrots in this recipe, as it minimises food waste. As long as your carrots are clean (and since we're blending the soup), there is no need to do it. However, if you want to make a garnish for the carrot and coriander soup using what is available to you then do the following:
- peel a couple of the carrots
- toss the peelings through some olive oil and salt and oven bake at 200C for 18-20 minutes or airfry at 180C for 8-10 minutes
- portion out the soup and when serving top with some of the crispy carrot peelings, fresh coriander, olive oil and freshly cracked black pepper
Storage and Reheating
Storage
The Creamy Carrot and Coriander soup can be stored in the:
- Fridge: 4 - 5 days
- Freezer - up to 4 months
Reheating
To reheat the soup either:
- Microwave (from refrigerated or frozen) until piping hot throughout
- Heat through in a pot on the hob until piping hot throughout
Add some milk or more vegetable stock to achieve desired consistency.
Other Soup Suggestions You Might Love
If you're deep in soup season and are looking for some inspiration, then you can check out my Soup Category. Or some of my favourites:
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Creamy Carrot and Coriander Soup
Ingredients
- 50 g salted butter
- 1.5 kg carrots unpeeled raw weight - ends removed
- 1 onion
- 3 cloves garlic peeled
- 2 teaspoon ground coriander
- 3 vegetable stock cubes
- 2 litres water
- 30 g coriander
- 250 ml double cream
- 1 teaspoon salt
- ½ teaspoon white pepper
Instructions
- Melt 50 g salted butter in large soup pot
- Prepare the vegetables: chop the ends of 1.5 kg carrots, peel 1 onion and 3 cloves garlic. Then roughly chop the carrots and onion into chunks before adding it all to a food processor (you will likely need to do this in 2 batches)
- Blitz the vegetables until they're in small pieces (this will quicken the cook time)
- To the pot with melted butter, add the carrot, onion and garlic mix from the blender, 2 teaspoon ground coriander and 3 vegetable stock cubes dissolved in 2 litres water - cook for 30 minutes on medium/high heat
- Add 30 g coriander and 250 ml double cream and blend up mixture either using a hand blender or in the food processor using the jug attachment
- Stir through 1 teaspoon salt and ½ teaspoon white pepper and serve with fresh, crusty bread. Then tuck in and enjoy your Creamy Carrot and Coriander Soup!
Debbie says
Im usually a lentil soup gal but when I saw Lauren post this recipe I thought It would be a nice change!
Gorgeous soup even my fussy 5 year old loved it. I made another batch and froze it to have over the coming weeks.