Carrot and Coriander Soup

5 from 1 vote

A nutritious, tasty, and easy-to-make carrot and coriander soup recipe made with just 5 core ingredients.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: British

Servings: people

Calories: 179kcal

Author: Helen

Place a large pot or Dutch oven on a medium heat and add the butter.
Add the onions when the butter gets hot and fry the onions for a few minutes until soft and translucent.
Add the chopped carrots to the pan, pour on the stock and simmer for 20 minutes until the carrots soften enough for you to easily put a fork into them.
Use a stick or countertop blender to puree the soup until smooth.
Place the soup on a low heat, returning it to the pan if you need to and add the ground coriander, salt, pepper and lime juice.
Serve immediately topped with fresh coriander or leave to cool and refrigerate or freeze to enjoy later.

Butter: you can use oil instead, but I urge you to use butter if possible because it adds a lovely richness to the soup.
Carrots: most carrots will work nicely. It's up to you whether you peel them or not, just make sure you give them a good scrub if you choose not to and slice them evenly.
Stock: you can use any type of veg stock. I tend to opt for veg Bouillon powder. Oxo or homemade veg stock are also fine, and you could also use chicken stock instead.
Ground coriander: you can use jarred fresh ground coriander or crushed seeds. Seeds are the best option and stay fresh and flavourful for longer.
Lime juice: adds a citrusy freshness. You can use lemon juice instead.
Nutritional information: is for one portion of soup with no toppings.