Introducing the ultimate Slow Cooker Carrot and Coriander Soup. This hearty, warming soup is simple to prepare—just about 5 minutes of prep—and exceptionally budget-friendly at roughly £1.90 to make, or under 50p per portion.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Leftovers & storage
- Recipe FAQs
- Recipe card
Why this recipe works
When the weather turns cold, a bowl of warming soup is hard to beat. This slow cooker carrot and coriander soup combines sweet carrots, aromatic coriander and a smooth, creamy texture thanks to potato. It’s nutritious, filling and ideal for batch cooking or meal prep. The slow cooker gently develops the flavour with minimal hands-on time, but if you don’t have one you can easily make it on the hob instead.
Ingredients to Make Slow Cooker Carrot and Coriander Soup
- Carrots – the main ingredient; sweet, mild and full of nutrients.
- Potato – adds natural creaminess to the soup without dairy.
- Garlic – for gentle warmth and depth of flavour.
- Ground coriander – concentrated, earthy coriander seed flavour.
- Vegetable stock – the liquid base that carries the flavours.
- Fresh coriander (cilantro) – added at the end for a bright, citrusy finish and garnish.
See the recipe card below for exact quantities.
Substitutions
- Ground coriander – optional. If you omit it, you’ll still get coriander notes from the fresh herb. Cumin or garam masala are good alternatives for a different spice profile.
- Potato – helpful for creaminess but not essential; the soup will still work without it.
Variations
- Spicy – add chilli flakes or fresh sliced chilli and extra black pepper to bring heat.
- Deluxe – finish with a dollop of coconut yoghurt, a swirl for presentation and extra chopped coriander. Serve with flatbread or gluten-free croutons for texture.
- Kid friendly – mild and approachable, this soup is great for getting children involved in simple kitchen tasks like rinsing carrots or checking the slow cooker.
How to Make Slow Cooker Carrot and Coriander Soup
Step 1: Roughly chop the carrots, potato and garlic. Dissolve the vegetable stock cubes in 1 litre of boiling water.
Step 2: Place the carrots, potato, garlic, ground coriander and stock into the slow cooker. Cook on high for 3½ hours.
Step 3: After cooking, add the fresh coriander and blend with a hand blender until smooth, about 30 seconds or until you reach your preferred consistency. Reserve a little coriander to garnish when serving.
Leftovers
This soup stores and reheats well. Keep leftovers in an airtight container in the fridge for up to three days. For longer storage, cool completely and freeze in suitable containers; thaw in the fridge before reheating and add a splash of water if needed.
Recipe FAQs
Yes. Combine the stock, carrots, potato, garlic and ground coriander in a saucepan. Bring to a boil, then simmer for about 45 minutes until the vegetables are soft. Add fresh coriander and blend until smooth.
Store in an airtight container in the fridge for up to three days, or freeze for longer storage. Defrost in the fridge before reheating.
Peeling is optional. A good rinse to remove dirt is sufficient if you prefer to keep the skins on.
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Slow Cooker Carrot and Coriander Soup
Equipment
- Knife
- Chopping board
- Slow cooker (or saucepan)
- Hand blender
Ingredients
- 750 g carrots
- 1 medium potato
- 2 cloves garlic
- 1 litre water
- 2 vegetable stock cubes
- 1 tbsp ground coriander
- 1 handful fresh coriander
Instructions
- Roughly chop the carrots, potato and garlic. Dissolve the stock cubes in 1 litre of boiling water.
- Add the carrots, potato, garlic, stock and 1 tbsp ground coriander to the slow cooker and cook on high for 3½ hours.
- Add the fresh coriander and blend with a hand blender until smooth. Reserve some coriander for garnish if desired.
Notes
Storage: Fridge up to 3 days. Freeze for longer storage; defrost in the fridge before reheating.
Tips: Smaller carrot pieces speed cooking. A powerful blender yields the smoothest texture. Make a large batch and freeze portions for later.
Nutrition
