Hamdi Saidani this easy carrot and coriander soup is warm, smooth, and full of flavor. it’s made with simple ingredients and takes just 35 minutes from start to finish. perfect for lunch or a light dinner, and you can make it mild or spicy depending on how you like it.
Ingredients Needed:
- 1 tablespoon olive oil
- 2 medium onions
- 2 cloves garlic
- 1 teaspoon coriander seeds
- ½ teaspoon dried chilli flakes
- 800 g carrots
- 1 medium potato
- 800 ml vegetable or chicken stock
- Salt and black pepper
- 15 g fresh coriander
- More chili flakes and/or fresh coriander to garnish
How To Make Carrot And Coriander Soup Recipe?
- Cook the onions: heat olive oil in a large pot, then add the chopped onions. Cook gently with the lid on for about 4 minutes until soft, stirring sometimes so they don’t stick.
- Add garlic and spices: add the garlic, ground coriander, and chili flakes. Cook for 1 more minute, stirring so the garlic doesn’t burn. If it looks dry, add a splash of water.
- Add vegetables and stock: now add the sliced carrots, chopped potato, stock, salt, and pepper. Bring to a boil, then turn the heat down and let it simmer for 20 minutes until the veggies are soft.
- Blend the soup: turn off the heat and stir in the fresh coriander. Carefully blend the soup until smooth using a blender or hand blender. Taste and adjust the seasoning if needed.
- Serve: pour into bowls and top with fresh coriander or extra chili flakes if you like.
Recipe Tips:
- Slice carrots evenly: this helps them cook at the same time so the soup blends smoothly and tastes better.
- Use fresh coriander with stems: the stems have a lot of flavor, so don’t throw them out — just chop and add them in.
- Simmer on low heat: after it starts boiling, lower the heat so the flavors blend slowly without burning the bottom.
- Don’t skip the potato: it makes the soup thicker and creamier without needing any cream.
- Blend in batches if needed: if using a blender, don’t fill it too much. Hot soup can splash — blend small amounts safely.
How To Store & Reheat Leftovers?
- Refrigerate: first, let the leftover carrot and coriander soup cool down to room temperature. Then pour it into an airtight container and store it in the fridge for up to 4 days.
- Freeze: after the soup has cooled, transfer it into freezer-safe containers or bags. Freeze for up to 3 months.
- Reheat: pour the soup into a pot and warm it over low heat. Stir now and then until it’s hot all the way through.
Nutrition Facts:
- Calories: 198 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 920mg
- Total Carbohydrate: 32g
- Dietary Fiber: 7g
- Sugars: 13g
- Protein: 3g
Try More Hairy Bikers Recipes:
Hairy Bikers Carrot And Coriander Soup Recipe
Course: DinnerCuisine: BritishDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
30
minutesCalories
198
kcalthis easy carrot and coriander soup is warm, smooth, and full of flavor. it’s made with simple ingredients and takes just 35 minutes from start to finish. perfect for lunch or a light dinner, and you can make it mild or spicy depending on how you like it.
Ingredients
1 tablespoon olive oil
2 medium onions
2 cloves garlic
1 teaspoon coriander seeds
½ teaspoon dried chilli flakes
800 g carrots
1 medium potato
800 ml vegetable or chicken stock
Salt and black pepper
15 g fresh coriander
More chili flakes and/or fresh coriander to garnish
Directions
- Cook the onions: heat olive oil in a large pot, then add the chopped onions. Cook gently with the lid on for about 4 minutes until soft, stirring sometimes so they don’t stick.
- Add garlic and spices: add the garlic, ground coriander, and chili flakes. Cook for 1 more minute, stirring so the garlic doesn’t burn. If it looks dry, add a splash of water.
- Add vegetables and stock: now add the sliced carrots, chopped potato, stock, salt, and pepper. Bring to a boil, then turn the heat down and let it simmer for 20 minutes until the veggies are soft.
- Blend the soup: turn off the heat and stir in the fresh coriander. Carefully blend the soup until smooth using a blender or hand blender. Taste and adjust the seasoning if needed.
- Serve: pour into bowls and top with fresh coriander or extra chili flakes if you like.
Notes
- Slice carrots evenly: this helps them cook at the same time so the soup blends smoothly and tastes better.
- Use fresh coriander with stems: the stems have a lot of flavor, so don’t throw them out — just chop and add them in.
- Simmer on low heat: after it starts boiling, lower the heat so the flavors blend slowly without burning the bottom.
- Don’t skip the potato: it makes the soup thicker and creamier without needing any cream.
- Blend in batches if needed: if using a blender, don’t fill it too much. Hot soup can splash — blend small amounts safely.