Carrot and Coriander Soup
There is something wonderfully nostalgic about a steaming bowl of carrot and coriander soup on a cold winter evening. Simple, comforting and packed with flavour, this classic recipe has long been a staple in British kitchens and for good reason.
Inspired by the much-loved BBC Food version, my recreation of this Carrot and Coriander Soup is the perfect seasonal warmer to make as the temperatures begin to drop and cosy evenings return. The recipe combines sweet carrots, fragrant ground coriander and fresh herbs to create a soup that feels both hearty and refreshing at the same time.
What I love most about this soup is its simplicity. Using just a handful of affordable ingredients, it delivers vibrant flavour and a silky texture that tastes far more luxurious than the effort involved. The natural sweetness of the carrots pairs beautifully with the earthy warmth of coriander, while a good vegetable stock brings everything together into a comforting bowl of goodness.
Whether you are looking for an easy weekday lunch, a healthy make-ahead meal or a comforting starter for a winter dinner, this soup ticks every box. Serve it with thick slices of crusty bread and a sprinkle of fresh coriander for the ultimate cosy meal. Once you try this homemade version, it is guaranteed to become one of your favourite winter soup recipes too.
This recipe serves 4 and takes around 30 minutes to prepare. This recipe also freezes well, so feel free to batch cook this and freeze this for another time.
Ingredients for the Carrot and Coriander Soup
1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, peeled and sliced
1 tsp ground coriander
1.2 litres/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper
Method
Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.
Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.
Note: If the soup is too thick for your liking after blending, just stir in a little boiling water. You can also add toasted seeds/croûtons/chopped coriander or swirl some of cream/extra-virgin olive oil into the soup just before you serve.
Recipe by: Brigitte Kershaw
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1 comment
Oh, this is SO yummy for the fall! I can’t wait to make it. It just looks and sounds so cozy. Om nom nom.