Paleo Carrot and Coriander Soup
Warm, comforting, and packed with nutritious flavor, this Paleo Carrot and Coriander Soup is a delicious twist on the classic recipe that’s both gluten-free and dairy-free. Made with wholesome carrots, aromatic garlic and onion, earthy ground coriander, and a touch of creamy coconut oil, this vibrant soup is perfect for paleo and clean-eating enthusiasts. Fresh coriander adds a bright, herbal finish, while the velvety texture is achieved with a simple blend of tender carrots simmered in gluten-free vegetable broth. Ready in under 40 minutes, this easy-to-make soup is a satisfying option for a cozy lunch or light dinner, with bold flavors that are sure to impress. Serve it hot, garnished with extra fresh coriander, for a dish that’s brimming with both health and taste.
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Recipe Information
Ingredients
- 600 grams carrots
- 2 tablespoons coconut oil
- 1 large onion
- 3 pieces garlic cloves
- 2 teaspoons ground coriander
- 1 liter vegetable broth (gluten-free)
- 20 grams fresh coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the carrots and chop them into small, even-sized pieces for even cooking.
Dice the onion and mince the garlic cloves.
In a large pot, heat the coconut oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Stir in the ground coriander and cook for an additional minute until fragrant.
Add the chopped carrots to the pot and pour in the vegetable broth. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the carrots are tender.
Once the carrots are soft, remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, cool the soup slightly and blend in batches using a standard blender.
Finely chop the fresh coriander and stir it into the soup, reserving some for garnish.
Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh coriander leaves.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5075 mg | 221% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 42.4 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 4.7 mg | 26% | |
| 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.
