Description
This vibrant, nourishing carrot and coriander soup is a delightful, healthy option for any time of year. Its smooth texture, combined with the aromatic flavor of fresh coriander, creates a comforting bowl of goodness. Whether you’re looking for a quick meal or a cozy dish to warm you up on a chilly day, this soup delivers on both flavor and nutrition.
Ingredients
1 tbsp vegetable oil
1 onion, sliced
450g (1lb) carrots, peeled and sliced
1 tsp ground coriander
1.2 liters (2 pints) vegetable stock
Large bunch of fresh coriander, roughly chopped
Salt and freshly ground black pepper, to taste
Instructions
- Heat the vegetable oil in a large frying pan over medium heat. Add the sliced onion and carrots, cooking for 3–4 minutes until they begin to soften.
- Stir in the ground coriander and season with salt and pepper. Cook for an additional minute to allow the spices to release their fragrance.
- Add the vegetable stock to the pan, bringing it to a boil. Once boiling, reduce the heat and let it simmer for 10–15 minutes, or until the vegetables are tender.
- Use a hand blender or transfer the soup to a regular blender to blend until smooth and creamy. If the soup is too thick for your preference, stir in a little boiling water to reach your desired consistency.
- Reheat the soup in a saucepan, then stir in the chopped fresh coriander just before serving.
- Serve the soup hot, garnished with extra coriander leaves or a swirl of cream or olive oil, if desired.
Notes
- Add Protein: For an extra boost, add cooked lentils or beans to the soup for added protein and texture.
- Roasted Carrots: For a deeper flavor, roast the carrots before adding them to the soup. This will add a caramelized, sweet note to the dish.
- Spicy Twist: Add a pinch of chili flakes or a dash of cayenne pepper for a spicy kick.
- Herb Variations: While coriander is the star here, you can experiment with other fresh herbs such as parsley, basil, or thyme for a different flavor profile.
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Freezing: This soup freezes wonderfully! Portion it into containers or freezer bags, and it will last up to 3 months. When ready to eat, simply defrost and reheat.
- Reheating: Reheat on the stovetop over low heat until warmed through. If it has thickened too much during storage, add a splash of water or vegetable stock to loosen it.
- Prep Time: Less than 30 minutes
- Cook Time: 10–30 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
