Carrot and Coriander Soup

A close up of a bowl of orange Carrot and Coriander Soup.

Easy and affordable, this Carrot and Coriander Soup recipe is so simple and delicious. It takes about 30 minutes and is super easy to make on the hob.

A bowl of orange soup with coriander over the top on a table.

In this latest addition to my soup recipes for autumn and winter joy, this classic Carrot and Coriander Soup has everything you need for a hearty lunch or light dinner.

If you’re a fan of this flavour combination, you’ll love the natural sweetness of the carrots with the freshness of the green herbs.

Why you’ll love this Easy Carrot and Coriander Soup recipe

Vegan, healthy and delicious

So quick and easy to make

Perfect for batch cooking

Two hands cradling a bowl of orange soup, with one hand dipping a piece of bread in.

Sarah’s Notes

Personally, I am no fan of coriander, but I know a lot of you are. After my Carrot and Lentil Soup recipe went down so well, I knew I had to create an equally easy and satisfying version with coriander because it’s a much-loved classic.

My trusty tasters assure me that this balance of ingredients gives the ideal ratio for flavour and convenience.

Carrot and Coriander Soup Ingredients

Raw ingredients laid out on a white counter, including carrots, coriander, stock cubes, onion and garlic.

Carrots – Peeled and chopped into small chunks.
Onion and garlic – These will need to be peeled and finely chopped.
Hot vegetable stock – Made with a stock cube, homemade or bouillon powder is fine.
Coriander – Use a little ground coriander AND a handful of fresh too.
Season – Don’t forget to add plenty of salt and freshly ground black pepper to taste.

Storing

In the fridge This can be cooked and kept in an airtight container for 3 days in the fridge.

You may need a splash of water when reheating if it becomes thick when it cools. Make sure it’s warm all the way through before serving.

In the freezer You can also freeze the soup in a well-sealed container for up to 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!

Recipe Tip

You can use fresh veg for this BUT here’s a real time saver… you can cheat if you like by using frozen carrots and onion (and even garlic) that are pre-chopped, making the prep for this even quicker!

More easy soup recipes…

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Pea and Ham Soup {Easy & Delicious}

Lunch Ideas

Broccoli & Cauliflower Soup {Easy 20 Minute Recipe}

Slow Cooker

Slow Cooker Vegetable Soup

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Broccoli and Stilton Soup

FAQs

Is this a gluten free soup recipe?

If you make sure you use gluten free stock then yes, you’re good to go.

Do I need a blender?

Yes, I think so. You could mash everything when it’s well cooked, but you just aren’t going to get that smooth soft soup texture we are looking for.

Any hand blender, food processor or similar will work. Obviously if you’re using a soup maker, this will do this part for you.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Carrot and Coriander Soup

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This classic Carrot and Coriander Soup is an easy, delicious and comforting recipe that’s perfect for any day of the week, any time of day!

Course Soup

Cuisine Family Food

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 95kcal

Author Sarah Rossi

Ingredients

800 g Carrots Peeled and cut into small chunks
1 Onion Chopped
2 Garlic cloves Crushed
1 ltr Hot vegetable stock
1 tsp Ground coriander
1 Large handful of fresh coriander Chopped
Sea salt and freshly ground black pepper To taste

Metric – Imperial

Instructions

Place the carrots, onion, garlic, stock, ground coriander, salt and pepper in a large saucepan.
Bring to a simmer over medium heat and cook for about 20 minutes, or until the carrots are very tender.
Add in most of the chopped coriander and blend the soup until smooth using a stick blender or stand blender. If it's too thick, add a little extra stock to reach your desired consistency.
Serve hot, topped with fresh coriander.

Notes

Use frozen vegetables: You can use fresh veg for this BUT here’s a real time saver… you can cheat if you like by using frozen carrots and onion (and even garlic) that are pre-chopped, making the prep for this even quicker!

To freeze: You can freeze the soup in a well sealed container for 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!