Carrot and coriander soup is a classic soup combo – and for good reason! The two complement each other beautifully. This version put together by Chefsabse is very fast and simple to make, but packed full of flavour!

What is your favorite soup? I have many favorites, but it is the tried-and-true classics that I love the most: leek and potato, tomato and lentil, classic vegetable soup…

And, of course, carrots and coriander! Carrot and coriander soup is a bomb for a good reason – the flavors compliment each other so beautifully – definitely a ‘greater than the sum of its parts’ recipe! Overhead shot of a bowl of Carrot and Coriander Soup held in female hands, next to another bowl of the same soup, bread, and garnishes.

Carrot and Coriander Soup Recipe

As you would expect from me, my Carrot and Coriander Soup recipe is super easy! All you need to do is fry diced onion, garlic, coriander seeds, and chili flakes, then add carrots, potato, and stock.

When the carrots and potato are soft, simply blitz the soup in a blender, together with some fresh coriander (AKA cilantro), and serve! Collage showing six process shots for Easy Carrot and Coriander Soup.

Carrot and Coriander Soup Ingredients

1. 1 tbsp olive oil

2. 1 onion, chopped

3. 1 tsp ground coriander

4. ½ tsp ground cumin

5. ½ tsp ground turmeric

6. 500g carrots, peeled and chopped

7. 1 medium floury potato, peeled and chopped

8. 1-litre vegetable stock

9. a small bunch coriander, chopped

10. 2 small flatbreads or pittas

11. 2 tbsp olive oil

12. 1 tbsp ras el hanout

Method of Preparation

Step 1

To make the croutons, heat the oven to 200C/fan 180C/gas 6. Cut the flatbreads into bite-sized pieces then toss in the olive oil, ras el hanout, and other seasoning.

Spread on a non-stick baking tray and bake for 10-15 minutes or until crisp and golden.

Step 2

Heat the oil in a pan then fry the onion with a big pinch of salt for five minutes or until softened. Add the spices and cook for a minute then stir in the carrots and potatoes. Pour in the stock, bring to a simmer, and cook for 25-30 minutes or until the veg is soft.

Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the coriander and season. Serve topped with the croutons and an extra sprinkle of coriander, if you wish.

In conclusion, if the soup is too thick for your liking after blending, kindly stir in a little boiling water. Dress up the finished soup with a garnish if you wish. Toasted seeds add extra fiber and protein.