Carrot and Coriander Soup: A Simple, Velvety Classic

Carrot and coriander soup is one of Britain's favourite everyday soups: bright, sweet, fragrant and ready in half an hour. It is cheap, vegan by default and made with ingredients that most of us already have in the kitchen.

In this guide you will learn how to make a velvety version, how to balance the flavour of the carrots and fresh coriander, and how to store and freeze leftovers. If you like simple soups, you might also enjoy our leek and potato soup and our lentil soup.

What makes a good carrot and coriander soup?

A good carrot and coriander soup is smooth, naturally sweet and lightly spiced. The carrots provide the body and colour, a little potato gives creaminess without cream, and the coriander adds a fresh, citrusy lift at the end.

The key is using both ground coriander seeds, which are warm and nutty, and fresh coriander leaves, which are bright and grassy. Together they give depth that either one alone cannot.

Ingredients for carrot and coriander soup

This carrot and coriander soup serves four to six people and costs very little to make.

• 1 tbsp olive oil or butter
• 1 large onion, chopped
• 2 tsp ground coriander
• 500 g carrots, peeled and sliced
• 1 medium potato (about 200 g), peeled and diced
• 1 litre vegetable stock
• 30 g fresh coriander, leaves and stalks chopped
• Juice of ½ lemon
• Salt and black pepper

How to make it step by step

1. Soften the onion. Heat the oil in a large pan and cook the onion over a gentle heat for 8 minutes until soft, without browning.
2. Toast the spice. Stir in the ground coriander and cook for a minute until fragrant.
3. Add the vegetables. Add the carrots and potato, stir to coat, then pour in the stock.
4. Simmer. Bring to the boil, cover and simmer for 20 to 25 minutes until the carrots are completely tender.
5. Blend. Add most of the fresh coriander and blend with a stick blender until smooth.
6. Season. Stir in the lemon juice, taste and season. Serve with the remaining coriander on top.

Tips for a velvety texture

• Cook the onion slowly. This builds sweetness without any caramel colour.
• Slice the carrots thinly so they cook evenly.
• Add the fresh coriander at the end to keep its colour and aroma.
• Use the stalks too. They have lots of flavour.
• Finish with lemon juice to brighten the sweetness of the carrots.

Why this soup works so well

Carrots are naturally rich in sugars, and cooking them slowly in stock draws that sweetness out. The potato adds body, so you do not need cream, and the spices and herbs stop the sweetness from becoming flat.

It is also a good way to use up slightly tired carrots from the bottom of the fridge, since blending hides any imperfections. Just peel them well and trim the tops.

Flavour variations

• Ginger: add 2 cm grated fresh ginger with the onion.
• Cumin: add 1 tsp ground cumin for extra warmth.
• Coconut: stir in 100 ml coconut milk for a creamy, slightly sweet finish.
• Orange: replace 200 ml of the stock with fresh orange juice.
• Spicy: add a pinch of chilli flakes or a spoonful of harissa.

Slow cooker and pressure cooker methods

In a slow cooker, soften the onion on the hob, then tip everything except the fresh herbs into the pot and cook on low for 6 to 7 hours or on high for around 4 hours. Blend at the end.

In a pressure cooker, cook the soup for about 8 minutes at high pressure after sautéing the onion, then release the pressure and blend. Both methods are useful on busy days.

Not a fan of coriander?

Some people find that coriander tastes soapy, a reaction linked to genetics. If you are one of them, leave out the fresh herb and use flat-leaf parsley or chives instead. The ground coriander seed has a very different flavour and is usually fine.

The soup will still be delicious with a swirl of yoghurt, a few toasted seeds or a drizzle of olive oil.

Fixing common problems

The soup tastes flat. Add a pinch more salt and a squeeze of lemon. Acidity wakes up the flavours.

It tastes too sweet. More lemon juice or a little pepper balances the sweetness.

It tastes bitter. Older carrots can be bitter near the core. Remove the woody centre before slicing.

It is not smooth. Blend for longer, or pass the soup through a sieve.

How to store and freeze the soup

Cool the soup quickly and keep it in an airtight container in the fridge for up to three days. For longer storage, freeze it in individual portions for up to three months.

Defrost in the fridge overnight and reheat slowly, adding a little water or stock if it has thickened. Add fresh coriander after reheating to keep the flavour bright.

What to serve with it

Crusty bread, cheese scones or a toasted cheese sandwich all go well with this soup. For a heartier lunch, add a handful of cooked lentils or chickpeas to the bowl.

You can also pair it with a lighter salad, or follow it with a baked dessert like our apple pie.

Final thoughts

Carrot and coriander soup is simple, cheap and good for you. Cook the onion gently, simmer the vegetables, blend until velvety and finish with fresh herbs and lemon. It is the sort of soup you will make again and again. For more about the herb, see this overview of coriander.

Frequently asked questions

Is carrot and coriander soup vegan?

Yes, as long as you use vegetable stock and oil instead of butter, and skip any cream or yoghurt toppings.

How do I make carrot and coriander soup thicker?

Use a little less stock, add an extra potato or simmer the soup for longer before blending.

Can I use dried coriander?

Fresh coriander gives a better flavour. If you only have dried, add a teaspoon and use extra lemon juice.

Can I freeze carrot and coriander soup?

Yes. Freeze it for up to three months and add the fresh herbs after reheating.