Carrot & Coriander Soup
Carrot and coriander is a traditional soup recipe – and it’s super easy to make at home for when you just need a warm hug in a bowl. The strong, herby flavour of coriander with the sweet earthy carrots is a classic combination. Not only is this soup delicious and comforting, it’s also pretty ‘light’, as the bulk of the soup is made from veg (carrots of course!) which are fairly low-calorie.
The recipe is gluten-free and also super easy to make dairy-free and vegan (substitutions are included below).
I use a sweet potato to bulk up the soup a bit and give it a creamier texture (one thing I hate is a watery soup!). Traditional recipes often add a regular white potato, but I prefer the added sweetness of a sweet potato. Butternut squash would also have a similar effect. If you prefer an extra creamy soup, you can add a tablespoon or two of cream or creme fraiche (or to make this vegan-friendly, use coconut cream or Alpro non-dairy cream).
The soup freezes well too! Perfect to prepare ahead, ready to serve on a chilly evening.
- 500g carrots, chopped
- 100g celery stalks, chopped
- 1 Tbsp olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, chopped
- 2 tsps ground coriander
- 1 litre vegetable stock
- 1 medium sweet potato (sub. white potato or butternut squash)
- pinch of nutmeg
- 1 small bunch fresh coriander
- salt and pepper, to taste
- optional: 2 Tbsps of cream or creme fraiche (sub. coconut cream or Alpro non-dairy cream)
- swirl of cream or creme fraiche (sub. coconut cream or Alpro non-dairy cream)
- fresh coriander leaves
- small dash of balsamic vinegar (something Kyle told me to try and was surprisingly good!)
- Heat butter or olive oil in a deep saucepan over a medium heat. Add the diced onion and chopped garlic and cook for about 4-5 minutes, to sweat down.
- Add chopped carrots and celery to the pan, with 2 tsps of ground coriander. Continue to cook for a further 5 minutes, allowing the flavours to mix and the veg to begin to caramelise.
- Add the sweet potato, chopped into cubes, and a pinch of nutmeg.
- Pour in the litre of prepared vegetable stock (I dissolved 2 Knorr stockpots to 1 litre of water) and bring to the boil.
- Reduce the heat to a simmer, cover the pot and leave to cook for a further 20-30 minutes, until all of the veg have softened and become tender.
- Chop up a handful of fresh coriander and add it to the pot. Season the whole thing well with salt and pepper.
- Transfer the soup to a food processor in batches, and blitz until you reach the desired smooth texture. Alternatively, you can use a hand blender.
- Return the soup to the pot and check the seasoning. Optional: for a creamier texture still, stir through 1-2 Tbsps of cream or creme fraiche.
- When ready to serve, re-heat on the hob and pour into bowls. Garnish with a few fresh coriander leaves and a swirl of cream (optional). For an extra dimension of flavour, add a tiny dash of balsamic vinegar.
The soup will keep in the fridge for about 1 week. It also freezes well.
Note: Coriander is also often called cilantro, and it tends to split people into two camps – love or hate. But why does such a humble herb create such havoc on your dinner plate? Genetics, apparently. Coriander’s aromatic qualities primarily depend on a group of compounds known as aldehydes, and depending on your genetics, you supposedly either perceive these to taste ‘fruity’ and ‘herby’ or…’soapy’ and ‘pungent’. If you’re in the soapy camp, I’m sorry, you may not enjoy this, and it sucks2bu.
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