Carrot and Coriander Soup is one of my favourite soups — simple to make, nutritious and full of flavour. With just six common ingredients, this affordable recipe comes together in under 35 minutes and makes a comforting, vibrant soup that works all year round.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Storage & leftovers
- What to serve it with
- Recipe FAQs
- More healthy soups
- Recipe card
Why this recipe works
This homemade carrot and coriander soup is bright, nourishing and naturally vegan. By making it at home you avoid added preservatives, dairy and refined sugar that can appear in shop-bought versions. The combination of sweet carrots, warming dried coriander and fresh coriander leaves creates a fresh, slightly citrusy flavour profile that blends into a smooth, satisfying soup.
It’s versatile: serve it as a light summer dinner or a warming winter meal. If you prefer slower cooking, a slow-cooker version works well too, but this stovetop recipe is faster while delivering the same great taste.
Ingredients to make the Best Carrot & Coriander Soup
- Olive oil – for frying the vegetables.
- Garlic – adds depth and aroma.
- Onion – I used a red onion; yellow or white also work well.
- Dried coriander – the key spice here, giving citrus and pepper notes.
- Carrots – the main ingredient; their natural sweetness defines the soup.
- Vegetable stock – creates the flavour base; use broth if preferred.
- Fresh coriander (cilantro) – added at the end for brightness.
- Salt & pepper – to taste.
See the recipe card below for exact quantities.
Substitutions
- Oil: canola, sunflower or vegetable oil work instead of olive oil.
- Garlic: use minced garlic if you don’t have whole cloves.
- Stock: use vegetable or chicken broth depending on your diet.
- Dried coriander: if you’d rather not use coriander, try cumin or curry powder for a different but complementary flavour.
- Equipment: a hand blender is the easiest way to achieve a smooth texture; a food processor or countertop blender also works.
Variations
- Spicy: add chilli flakes or a pinch of cayenne for heat.
- Deluxe: finish with a swirl of coconut milk or vegan sour cream and extra coriander leaves; a squeeze of lemon or lime brightens the soup.
- Kid-friendly: serve with crusty bread or crackers for dipping.
How to make the Best Carrot & Coriander Soup
Step 1: Roughly chop the onion, garlic and carrots.
Step 2: Heat the oil in a large pot and fry the onion, garlic, carrots and dried coriander for 3–4 minutes until fragrant.
Step 3: Add the vegetable stock, bring to a simmer and cook for about 20 minutes, or until the carrots are tender.
Step 4: Remove from the heat, stir in a handful of chopped fresh coriander, then blend with a hand blender to your preferred consistency. Season with salt and pepper.
Hint: Make sure the carrots are fully soft before blending for the smoothest texture.
Leftovers
Allow the soup to cool, then refrigerate in an airtight container for up to 3 days. To freeze, portion into meal-sized containers and freeze for up to six months. Thaw and reheat gently on the stovetop or in the microwave — add a splash of water if it’s too thick after reheating.
What to serve with Carrot & Coriander Soup
- Gluten-free seeded bread or flatbreads
- Homemade socca
- Simple rocket or mixed salad
- Croutons or crusty bread for dipping
Recipe FAQs
Cumin or curry powder are good alternatives for dried spice. For fresh herb, parsley works well if you don’t like cilantro.
It’s bright, slightly sweet from the carrots, with warm citrusy notes from the coriander — a fresh, comforting bowl.
Yes. The recipe uses fresh vegetables and spices and can be made gluten-free and vegan.
Yes. The amounts of coriander used here are safe, and beta-carotene from carrots is beneficial.
More Healthy Soups
- Pea Soup
- Cauliflower Soup
- Butternut Squash Soup
- Mushroom Soup
- Leek & Potato Soup
- Celeriac Soup
- Carrot & Parsnip Soup
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Healthy Soups
Carrot and Lentil Soup
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Roasted Tomato Soup
Lunch
Easy Red Pepper and Tomato Soup
Lunch
Pumpkin and Butternut Soup
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Best Carrot and Coriander Soup
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic
- 1 red onion
- 1 tsp dried coriander
- 1 kg carrots
- 1 litre vegetable stock (4 cups)
- Small handful fresh coriander
- Pinch of salt and pepper
Instructions
- Roughly chop the onions, garlic and carrots.
- Heat a large pot with olive oil and fry the carrots, onion, garlic and dried coriander for 3–4 minutes until fragrant.
- Add the vegetable stock, bring to a simmer and cook for 20 minutes or until the carrots are soft.
- Remove from heat, add a small handful of chopped coriander and blend the soup with a hand blender to your desired consistency. Season with salt and pepper.
Notes
To store: Refrigerate up to 3 days. To freeze: Freeze in portions for up to six months. Reheat gently and add a splash of water if needed.
Tips: Cut carrots smaller to speed cooking. A powerful blender gives the smoothest result, but a hand blender works fine. Make extra and freeze portions for quick meals.
Nutrition
Calories: 190 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 8 g | Fiber: 8 g | Sugar: 14 g