Carrot & Coriander Soup
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's gluten free and can easily be made into a vegetarian dish by using vegetable stock instead of bone broth.
Ingredients
- 2 tbsp olive oil extra virgin
- 2 stalks celery
- 2 onions
- 8 carrots medium size
- 3 cloves garlic
- 1 potato medium size maris piper, russet or gold
- 1 tbsp ground coriander
- 5 cups bone broth or stock (1.25 litres)
- 1 handful fresh coriander (cilantro)
- salt & pepper to taste
Instructions
- Chop up the all the vegetables into small chucks. That’s the celery, onion, carrots, potatoes and garlic.
- 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.
- Then add the celery and carrots to the pan and cook for 2 more minutes.
- 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.
- 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.
- 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.
- 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.
- Once you have blended the soup to your preferred consistency have a taste of the soup and add some salt and pepper if needed.
Notes
Bone Broth or Stock
Making your own bone broth is easy and will add extra nutrients to this meal. Learn how to make chicken bone broth.
Chicken or vegetable stock can be used if you don't have any bone broth.
Coriander (Cilantro)
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.
This recipe uses both the dried and ground seeds and the fresh leaves and stalks of the coriander (cilantro) plant.
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.
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.
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 415mg | Potassium: 770mg | Fiber: 4g | Sugar: 10g | Vitamin A: 13701IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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