Soup season will not be complete without a bowl of this spicy and flavorful carrot corinder soup. Comforting and easy to make, this soup is heaven in a bowl!
*This post may contain affiliate links — as an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
why you will love this soup
- easy to make, spicy and delicious.
- it's vegan, vegetarian, gluten-free, and dairy free.
- made with carrots, and ginger along with other wholesome ingredients, this carrot coriander soup not only tastes good but promises to nourish you.
Let's start with a brief history of the soup, shall we? Carrot and coriander soup, a classic in British cuisine, traces its origins to a blend of culinary traditions.
Carrots, long a staple in Europe due to their hardiness and versatility, pair beautifully with coriander, a herb that reflects Asian and Middle Eastern influences.
This fusion likely arose from Britain's historical connections with these regions, adapting exotic spices and herbs into local diets. Over time, this soup has become a beloved comfort dish in the UK, and other parts of the world.
Fresh carrots and coriander are the stars of this vibrant soup. If coriander isn't to your taste, try using parsley for a milder flavor. And in case you are out of fresh coriander, ground coriander will also work; just use ½-1 teaspoon as a substitute.
One small onion adds depth, but a shallot makes a great substitute, offering a slightly sweeter, more delicate taste.
In addition to these ingredients, you will also need some olive oil for sautéing, garlic and ginger (*not pictured below) to enhance the aroma and taste, cumin and red pepper chili flakes for a bit of spice.
Salt and pepper add flavour, and vegetable stock is the soup base.
how to make carrot coriander ginger soup
- Heat olive oil in a pot and saute onions until translucent.
- Add garlic, ginger, cumin, chili flakes, and coriander stems, and cook until fragrant. Cooking coriander stems first helps to release and intensify their aromatic flavor, enriching the overall taste of the dish.
- Add the carrots and vegetable stock. Bring to boil then simmer until the carrots are tender.
- Add the coriander leaves and blend the soup until smooth and creamy, or to your preferred consistency. Season with salt and pepper, adjust if necessary.
- Garnish with some fresh coriander and red pepper chili flakes, then serve. It goes well with crunchy croutons, garlic bread, flatbreads, cheesy toast, and so much more!
what can I use in place of cumin?
But I don't like cumin!" I hear you shout. To this I answer, feel free to play around with the ingredients. Use smoked or sweet paprika instead of cumin, adjust the chili flakes to suit level of spiciness, or stir in a splash of heavy cream or coconut milk for some creaminess.
And hey, why not throw in a pinch of curry powder or turmeric for an unexpected twist and a pop of color? Or add more vegetable stock for a lighter soup? It’s all about making the recipe your own!
refrigeration and freezing
- refrigeration - allow the carrot and coriander soup to cool to room temperature, transfer it to an airtight container, and store it in the refrigerator for up to 3-4 days. Reheat on the stove or in a microwave when ready to serve.
- freezing: let the soup cool completely and pour into freezer-safe containers or bags, leaving some space for expansion. Freeze it for up to 2-3 months. To use, thaw overnight in the refrigerator before reheating.
Enjoy making this recipe! Be sure to give it a review ⭐ below! Follow us on Instagram, Pinterest, Facebook and Tiktok! Subscribe to our YouTube channel and Newsletter for regular recipe notifications!
Carrot Coriander Soup
- 15 g fresh coriander (approximately ¼ of a bunch)
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic
- 1 teaspoon ginger grated or minced
- 1 teaspoon cumin
- 1 teaspoon dried red pepper chili flakes
- 700 g carrots (approximately 1.5 lb)
- 700 ml vegetable stock
- ½ teaspoon salt (use more, or less, to taste)
- ¼ teaspoon black pepper
- Wash the fresh coriander, then separate the stems from the leaves. Finely chop the stems. Reserve the leaves for blending and garnishing.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent (about 2 minutes).
- Stir in the garlic, ginger, cumin, chili flakes, and chopped coriander stems, cooking for a minute until fragrant.
- Add the carrots and stir to combine.
- Pour in the vegetable stock, bring to a boil, then reduce the heat and let simmer until the carrots are tender, about 30 minutes.
- Once the carrots are soft, and the reserved coriander leaves, and blend the soup to your desired consistency (see notes below). Season with salt and black pepper.
- Garnish the soup with coriander leaves or as preferred and serve warm with bread, bread rolls, garlic bread, and so much more!
- Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and process in batches.
- For extra creaminess, consider adding a splash of coconut milk or heavy cream.
- Add more vegetable stock for a thinner soup.
- Feel free to use coriander powder, as a substitute for fresh coriander.
- Adjust the chili flakes to suit your preferred level of spiciness.