Carrot Coriander Soup
Warm your soul with this velvety Carrot Coriander Soup, a comforting blend of earthy carrots and aromatic spices that’s perfect for any season. This easy-to-make recipe begins with sautéed onions and garlic, building a flavorful base that’s amplified by the addition of ground coriander and fresh cilantro. Simmered to perfection in a rich vegetable stock, the tender carrots are pureed into a creamy, vibrant orange soup that’s as nutritious as it is delicious. For an added touch of indulgence, a swirl of heavy cream can be incorporated, making it a luxurious starter or a satisfying meal when paired with crusty bread. Ready in just 45 minutes, this wholesome, gluten-free soup is a shining example of simplicity and flavor—ideal for weeknight dinners, meal prep, or impressing dinner guests.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 pieces garlic cloves, minced
- 6 medium carrots, peeled and chopped
- 1 teaspoon ground coriander
- 4 cups vegetable stock
- 2 tablespoons fresh coriander (cilantro), chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped carrots to the pot and mix well.
Sprinkle in the ground coriander and cook for 1-2 minutes, stirring to coat the carrots with the spice.
Pour in the vegetable stock and bring it to a boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20-25 minutes, until the carrots are tender.
Remove the pot from the heat and let the soup cool slightly.
Using an immersion blender or a stand blender, purée the soup until smooth and creamy.
Stir in the chopped fresh coriander (cilantro), salt, and black pepper. Adjust seasoning as needed.
If using, add the heavy cream and mix well for a richer texture.
Reheat the soup gently if necessary, then serve hot with crusty bread or a dollop of cream on top.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4831 mg | 210% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 33.9 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
