Curried Carrot and Coriander Soup
Warm up your soul with this velvety Curried Carrot and Coriander Soup, a comforting blend of hearty carrots, aromatic spices, and fresh coriander. Infused with the earthy heat of ground coriander and curry powder, this soup strikes the perfect balance of flavors, creating a dish that's both vibrant and wholesome. The base of sautéed onions and garlic, combined with smooth vegetable stock, transforms tender carrots into a luscious, creamy texture. Ready in just 45 minutes, this one-pot recipe is ideal for weeknight dinners or elegant starters. Garnish with a swirl of single cream for added indulgence, and serve it piping hot for a cozy experience. Bursting with nutrition and flavor, this soup makes for a satisfying vegan-friendly option (simply skip the cream) that’s bound to elevate your menu. Perfectly suited for a quick meal or make-ahead lunch, this recipe will be a standout in your rotation!
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Recipe Information
Ingredients
- 750 grams carrots
- 1 large onion
- 2 garlic cloves
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 1 liter vegetable stock
- 20 grams fresh coriander leaves
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons single cream (optional, for garnish)
Instructions
Peel and chop the carrots into small chunks. Dice the onion and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot, and sauté for 4-5 minutes until the onion becomes translucent.
Stir in the ground coriander and curry powder, cooking for 1 minute to release the spices' aroma.
Add the chopped carrots to the pot and mix well with the spices and onions.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until the carrots are very tender.
Remove the pot from the heat and allow the mixture to cool slightly.
Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.
Season the soup with salt and black pepper to taste, and stir in the fresh coriander leaves.
Reheat the soup gently if needed, and serve it hot. Optionally, drizzle a swirl of single cream on top before serving for a richer flavor.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4769 mg | 207% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 61.0 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 514 mg | 40% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4718 mg | 100% | |
*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.
