Three bowls of carrot and coriander soup topped with seeds and croutons
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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.
Prep Time15 mins
Cook Time30 mins
Passive Time15 mins
Total Time45 mins
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
Servings: 4 people
Author: Jinal Gangar


  • 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


  • 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.


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.