With my easy homemade carrot and coriander soup you can have a delicious, healthy meal on the table in just a few minutes. It can be made using fresh of frozen vegetables so it’s also perfect for reducing food waste.
Classic carrot and coriander soup is one of my absolute favourite soups to eat. I love it served with crusty fresh rolls slathered in butter. I originally created this soup to use frozen vegetables as I wanted something that I would know I always had the ingredients available in the freezer and store cupboard, but it works equally as well using fresh carrots and onions (or a mix of the two if that’s what you happen to have available.
For another warming soup recipe idea, try my Smoked Haddock & Sweetcorn Chowder.
Easy Carrot and Coriander Soup FAQs
If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.
- What is good to serve with carrot and coriander soup?
- Is is best to use fresh or frozen vegetables?
- Can I use different spices in this soup?
- Can I add other vegetables to this soup?
- How do I make carrot and coriander soup look pretty?
- Can carrot and coriander soup be made in advance? How should it be stored and reheated?
- What is this Easy Carrot and Coriander Soup Free From? Who is it suitable for?
- Other carrot based recipes you might enjoy
What is good to serve with carrot and coriander soup?
This carrot and coriander soup is perfect for a quick family lunch, served simply with crusty rolls or even freshly made Naan Pitta Breads.
Is it better to use fresh or frozen vegetables?
Either works equally as well, so just use what you have available.
I tend to use frozen vegetables as I always have them to hand and this soup is a little quicker to make as there’s no need for any prep, but fresh works just as well.
Another advantage of frozen vegetables is that they are usually frozen almost as soon as they are picked and prepared so they retain all their nutrients, goodness and flavour.
They’re also an ideal way to help reduce food waste as they won’t go off in the fridge like fresh vegetables can. And you only need to use the amount of veg that you need for that recipe – Instead of ending up with half an onion rolling around the fridge.
Can I use different spices in this soup?
I have used ground coriander as the main seasoning in this carrot and coriander soup but using ground cumin and/or turmeric is also very common. You could also use a garam masala spice mix or even curry powder for a more curry sauce type flavour.
You could also add dried chilli flakes or fresh chopped chillies if you wanted a spicy kick with the soup. Remember that you can add more chilli but you can’t take it away so be cautious when adding it.
Can I add other vegetables to this soup?
You can if you don’t mind changing the overall flavour of the soup. To keep it the most similar, you could add other orange vegetables like butternut squash or sweet potato. Carrots and parsnips are best friends so adding parsnips will make the soup extra tasty and sweet.
Red, yellow or orange bell peppers will also retain the colour of the soup and add a nice extra flavour. Leeks or shallots could be used instead of the onions.
You can add almost any other vegetable like courgettes, broccoli or cauliflower and end up with a wonderful vegetable soup but it will lose its character as a carrot and coriander soup.
How do I make carrot and coriander soup look pretty?
When I’m serving this just for myself at home I tend to pour it into a mug or bowl and eat, but if I’m serving it up for friends I like to make it look a little prettier if I can. The perfect way to do this is to swirl a little sour cream in the top and add a garnish of and fresh coriander.
For an extra touch, you could add other toppings like toasted pumpkin seeds or chilli flakes.
Can carrot and coriander soup be made in advance? How should it be stored and reheated?
❄️ Suitable for freezing
You can make this soup in advance and store it in an airtight container in the fridge for up to 3 days or in the freezer for up to three months. You will need to defrost the soup before reheating.
To reheat, simply add to a pan and heat until piping hot. You will need to stir the soup every now and again. If you find the soup is a little thick, add some water or extra stock.
You can alternatively reheat in the microwave. Make sure to use a microwave safe bowl and heat in bursts, giving it a stir each time.
What is this Easy Carrot and Coriander Soup Free From? Who is it suitable for?
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians and Vegans
- Tree Nut-Free
- Sulphur Dioxide & Sulphite-Free
This soup can be made gluten-free by ensuring that your stock/stock cubes are gluten-free.
Other carrot based recipes you might enjoy
Remember that carrots are just as delicious in sweet treats as they are for savoury meals!
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Easy Carrot and Coriander Soup
- 500 g carrots - fresh or frozen, peeled and diced
- 50 g onion - fresh or frozen, diced
- 2 tsp olive oil
- 1 tbsp ground coriander
- 1 litre vegetable stock - I used 1 litre of water with 2 vegetable stock cubes
- 2 tbsp chopped coriander - fresh or frozen
- Heat the olive oil (2 tsp) in a large saucepan over a medium heat.
- Add the carrots (500g) and diced onion (50g) and fry for 10 minutes, stirring occasionally.
- Add the ground coriander (1 tbsp) and mix so that the vegetables are coated and fry for a further minute.
- Add the vegetable stock (1 litre or 1 litre of water with 2 stock cubes), bring to the boil and then simmer for about 10 minutes, until the vegetables are soft.
- Blend the soup until smooth (using either a blender or stick blender) and stir in the chopped coriander (2 tbsp).
- Serve with a crusty roll.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Lucy Milton says
I used a fresh onion instead of frozen. I added some fresh coriander to the bowl, once made. This is a delicious recipe, and using frozen carrots meant that all the carrots are prepared so it easy.
Such a gorgeous colour! I love my freezer – its such a good way to stash leftovers! Mine is always full of random pots of different soups & slow cooker meals for hubby’s work lunches – oh and loads of frozen veg. The Peachicks have frozen prawns for lunch most days – they keep everything else cool as they defrost!
Charlotte Oates says
Mine is always full of frozen veg and fruit for smoothies. Great idea about the prawns in lunch boxes.