Carrot and Coriander Soup Recipe

This carrot and coriander soup recipe is tasty, comforting and warming. It’s a great meal to have at lunchtime and is a real crowd pleaser. It’s also gluten and dairy free.

This recipe is easy to follow and uses simple ingredients. It can either be made on the stove in a Dutch oven or a large saucepan. It can also be made in a slow cooker.

Table of Contents

• Why You’ll Love This Recipe
• Ingredient Notes
• Ingredients
• How to Make Carrot & Coriander Soup
• Recipe FAQs
• More Soup Recipes from Green Homemaking
• Recipe Card

Why You’ll Love This Recipe

This warming soup makes the perfect lunchtime meal to have on chilly days. It’s packed full of vegetables and has a lovely fresh taste.

It is gluten free and can easily be made into a vegetarian dish by using vegetable stock instead of bone broth.

I am yet to find a person that does not like this soup! Friends I have made this for in the past have asked me for the recipe and even my daughter (who is a very picky eater) enjoys it.

As it is packed with vitamins and minerals, it’s the perfect soup to prepare ahead of time if you are expecting a baby. Warming soups and stews are the ideal meals to consume if you are newly postpartum.

Ingredient Notes

Bone Broth or Stock

I use homemade chicken bone broth for this recipe, but if you don’t have any bone broth to hand then you can use chicken or vegetable stock instead. Just make sure you check the ingredients label on any store bought stock, if you want this recipe to remain gluten and dairy free.

Making your own bone broth is easy and will add extra nutrients to this meal. Learn how to make chicken bone broth.

Coriander / Cilantro

Here in Britain we refer to the seeds, stalks and leaves of the plant as Coriander. In the US the seeds are referred to as Coriander, but the stalks and leaves of the plant are called their Spanish name, Cilantro.

Coriander seeds are dried and then ground and used in dishes as a spice to add a depth of flavour.

Freshly cut cilantro/ coriander leaves and stalks have a wonderful fresh taste to them and are rich in vitamins and minerals.

Combining these two elements with the sweetness of the carrots creates a wonderful flavour that even my fussy 8 year old daughter enjoys to eat.

Potatoes

Any kind of potato can be used for this recipe. I have used a medium size maris piper potato. If you are in the US you may want to use either russet or gold potato varieties for this dish.

If you want to make the soup thicker, you can either increase the amount of carrots and potatoes that you use, or reduce the amount of broth or stock to 1 litre (4 cups).

The ingredients listed below make 6 SERVINGS.

 Ingredients

• 2 tablespoons olive oil
• 2 stalks celery
• 2 onions
• 8 medium size carrots
• 3 cloves garlic
• 1 medium size potato
• 1 tablespoon ground dried coriander
• 1.25 litres (5 cups) broth or stock
• Handful of fresh coriander (cilantro)
• Salt and pepper to taste

Equipment

• Cast iron Dutch oven or large saucepan
• Immersion blender
• Chopping / cutting board
• Sharp knife
• Wooden spoon

How to Make Carrot and Coriander Soup

Step 1

Chop up the all the vegetables into small chucks. That’s the celery, onion, carrots, potatoes and garlic. 

Step 2

Add olive oil to your Dutch oven or large saucepan and set it to a medium-high heat.

Cook the onions on their own first, until they start to become translucent. This should only take a few minutes.

Step 3

Then add the celery and carrots to the pan and cook for 2 more minutes.

Step 4

Add the garlic, potatoes and ground coriander. Mix it well so the ground coriander coats all of the vegetables and starts to release its fragrant smell.

Step 5

Make your chicken or vegetable stock if you are using this instead of bone broth.

Add your bone broth or stock to the pan, stir well and bring to the boil.

Step 6

Once it has started to boil, reduce to a medium heat and stir every now and again.

Cook for around 30 minutes, or until the carrots and potatoes are tender enough to pierce easily with a fork.

Step 7

Wash and roughly chop up your fresh coriander (cilantro) leaves and stalks.

Add the fresh coriander (cilantro) to the pan.

Use a hand held immersion blender to blend the ingredients into a soup. You can make it as smooth as you like, or leave it with bigger chunks in.

Step 8

Once you have blended the soup to your preferred consistency have a taste of the soup and add some salt and pepper if needed.

Serve with a sandwich or some fresh bread and butter, or simply enjoy on its own.

Recipe FAQs

How to Store and Reheat

This soup can be made ahead of time and kept in the fridge for up to 3 days. It can also be frozen in a suitable container for up to 3 months.

Allow the soup to cool completely before placing it in the fridge or freezer. You can reheat this soup on the stove in a saucepan, or in a microwave.

Do I need an immersion blender?

Whilst having a hand held immersion blender will make your life a lot easier, you can get by without one. If you have a different type of blender or food processor, you can spoon the soup in to it and use that instead.

Or you could use a potato masher and crush the vegetables once they are cooked. However, this won’t give your soup a very smooth consistency.

Can this soup be made in a slow cooker?

Yes. Simply add all of the ingredients (apart from the fresh coriander / cilantro) into the slow cooker and set to cook on high heat for 4 hours or low heat for 6 hours. Just before serving add in the fresh coriander and use an immersion blender to blend until smooth.

How do I make my own bone broth?

Bone broth is surprisingly easy to make at home. I make mine using the left over chicken bones from a roast dinner. Check out my bone broth recipe HERE.

More Soup Recipes from Green Homemaking

French Onion Soup

Spiced Carrot & Red Lentil Soup

Butternut Squash & Lentil Soup

Ginger & Turmeric Chicken Noodle Soup