Delicious Carrot and Coriander Soup

by Jinal Gangar last updated -

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Do you like coming home to a warm bowl of soup? If you are nodding in agreement, you have arrived at the right place. Canned soups are good options for days when you cannot muster up the energy to cook but let’s be honest. They fail to give a homey feel. Remember the savory aroma when your mom used to make your favorite soup? Why don’t we help you get that lovely feel through this healthy carrot and coriander soup? The sweetness of carrots and the refreshing flavor of coriander will surely impress you.

How To Make Carrot and Coriander Soup?

Making carrot and coriander soup is incredibly easy. If you have the basic ingredients like carrots, coriander, and vegetable or chicken stock on hand, a hearty soup is just a few minutes away.

Peel and slice the carrots in advance. If you are adding the cilantro from your kitchen garden, we think your soup is already exceptional. You can use vegetable stock if you are following a vegan or a vegetarian diet. For a smoky flavor, try using roasted carrots.

The taste of this soup lingers between sweet and spicy, leaving it upon you to decide which is best. It also comes with a nutritious boost and it is quite versatile. Fill in a large bowl and you’re set for dinner. Stir in some sauteed potatoes, broccoli, other veggies of your choice, and blend them together. Cook them over medium heat to have a stewy texture! You can also add dumplings into the soup.

So let’s get started with the recipe.

Three bowls of carrot and coriander soup topped with seeds and croutons

Easy Carrot and Coriander Soup Recipe

Rustle up this healthy soup as dinner on days when you are tired and as a starter on days when you want to have a lavish meal.
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Course: Appetizer, Soup, Main Course, Side Dish, Dinner, Lunch, Easy Dinner Recipe, Healthy food
Keyword: carrot coriander soup, healthy soup
Appliance: Blender, Sauce pan, Food Processor
Prep Time: 15 minutes
Cook Time: 30 minutes
Passive Time: 15 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Jinal Gangar

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 1 tsp coriander seeds ground
  • 450 g carrots peeled and chopped
  • 1.2 liters vegetable stock
  • 1/2 cup cilantro roughly chopped
  • 1 potato diced, optional
  • 1 tsp black pepper freshly ground
  • salt to taste

Instructions

  • Heat vegetable oil in a large pan and add chopped onions to it. Fry them for about five minutes until they soften. Now, add about 1/4th cup of cilantro into the pan and mix it well.
  • After the onion and cilantro have softened, stir in the ground coriander. You can also add potatoes if you want. Mix well and let it cook for one minute.
  • Keeping your pan on medium heat, add the chopped carrots and pour in the stock now. Bring the mixture to a boil so that the vegetables soften.
  • Check the mixture and cook it for 15 - 20 minutes more if the carrots are still hard. Cover the pan so that it cooks easily.
  • Once, the carrots have become fork-tender, let the mixture cool for a while. Blend it well using a food processor or a stick blender. If you fancy a chunky soup then you can leave a few carrot chunks behind.
  • Now, pour the soup back into the pan to reheat it. Add salt, pepper, and other spices like garlic powder to taste. Stir it well and top with fresh cilantro, croutons, or a swirl of soured cream before serving.
    Carrot soup with coriander, parsley, and seeds in a white bowl on a wooden board.

Notes

You can add a couple of jalapeño slices to the soup and give it an extra kick.
If you want a creamier texture, you can add fresh cream or milk to the mixture.
Top the soup with sliced almonds or pumpkin seeds for a crunchy feel.
Store it in an airtight container in your refrigerator if you've made a bigger batch. It stays fresh for 3 - 4 days.

Accompaniments

If you are looking for sides that will help make your soup a meal, go for bread, roast potatoes, pasta, sandwich, or salads. Here are our favorite picks!

Do you have a different way to make this soup? We would love to know. So, share your recipe with us here.

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About the Author
 Jinal, an ex-banker who has completed her MBA in finance from Mumbai University, is passionate about health and wellness. She is a social media enthusiast. She has completed an online program on “Introduction to Food and Health” from Stanford University, US. On weekends you can find her in cafes or movie theaters. Positivity drives her and she finds peace in cooking, reading, and coffee!
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