Carrot and Coriander Soup is a delicious and warming dish, perfect for a light lunch or dinner. The sweet carrots blend wonderfully with the aromatic coriander, creating a smooth and flavorful soup.
Start by preparing the vegetables. Peel and chop the carrots and dice a medium onion.
In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent. Stir in minced garlic and cook for another minute.
Add the chopped carrots to the pot and stir to combine with the onions and garlic. Pour in vegetable or chicken broth, enough to cover the vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer until the carrots are tender, about 20-25 minutes.
Once the carrots are cooked, use an immersion blender to blend the soup until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
Return the blended soup to the pot if necessary, and stir in ground coriander. Season with salt and freshly ground black pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld.
For an extra burst of freshness, stir in some chopped fresh coriander (cilantro) just before serving.
Serve the Carrot and Coriander Soup hot, garnished with a swirl of cream or a sprinkle of fresh coriander. This soup is perfect with a side of crusty bread for dipping. Enjoy the warm, comforting flavors and the smooth, velvety texture.
Carrot and Coriander Soup
Equipment
- Large pot or Dutch oven
- Stirring spoon
- Immersion blender or standard blender
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 onion - chopped
- 2 cloves garlic - minced
- 1 lb carrots - peeled and chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup fresh coriander - cilantro, chopped, plus extra for garnish
- Optional garnish: Greek yogurt or sour cream - crusty bread
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent, about 5 minutes.
- Cook Carrots: Add the chopped carrots to the pot and cook for another 5 minutes, stirring occasionally.
- Simmer Soup: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the carrots are tender and easily pierced with a fork.
- Season and Blend: Stir in the ground coriander and ground cumin. Season with salt and pepper to taste. Using an immersion blender or transferring the soup in batches to a blender, purée the soup until smooth.
- Add Fresh Coriander: Stir in the chopped fresh coriander (cilantro) and simmer for an additional 5 minutes to allow the flavors to meld together.
- Serve: Ladle the hot soup into bowls. Garnish each serving with a dollop of Greek yogurt or sour cream, if desired, and a sprinkle of fresh coriander leaves. Serve with crusty bread for dipping.