Carrot Coriander Soup Recipe UK

This easy Carrot and Coriander Soup is a quick, nutritious meal that warms you up with its creamy texture. Made with simple ingredients like carrots and potatoes, it’s perfect for a cozy dinner. You can add a touch of spice or serve it with crispy croutons for extra crunch. Enjoy this delightful dish!

Ingredients Needed

• Knob of butter (about 15g / 1 tbsp)
• 1 onion, finely chopped
• 650g carrots (about 1 ½ lbs), peeled and roughly chopped
• 1 potato (about 175g / 6 oz), peeled and chopped
• 1 tsp ground coriander
• 1 vegetable stockpot, made with 1 liter / 4 cups hot water
• 30g pack of fresh coriander (about 1 oz)
• 4 tbsp single cream (or ¼ cup half-and-half)
• ½ tsp paprika
• 4 bake-at-home petit pains (or any small bake-at-home bread rolls), to serve

How To Make Carrot Coriander Soup

1. Melt the butter: In a saucepan over medium heat, melt the butter.
2. Cook the onion: Add the onion and cook, stirring occasionally, for 4-5 minutes until softened.
3. Add the vegetables and spices: Stir in the carrots, potato, ground coriander, and a pinch of salt and pepper. Mix well.
4. Add the stock: Pour the hot stock over the vegetables. Stir to combine, then bring to a boil.
5. Simmer the soup: Cover the pan, reduce the heat to low, and simmer for 30-35 minutes, until the vegetables are tender.
6. Preheat the oven: Preheat the oven as per the instructions on the petit pains packaging. Bake the bread for the last 8-10 minutes of the soup’s cooking time.
7. Blend the soup: Remove the soup from the heat. Add two-thirds of the coriander leaves and stalks, then blend the soup until smooth using a hand blender.
8. Garnish and serve: Divide the soup between 4 bowls. Swirl 1 tablespoon of cream into each bowl, and garnish with chopped coriander leaves, a sprinkling of paprika, and a twist of black pepper. Serve immediately with warm petit pains on the side.

Recipe Tips

• Cut vegetables evenly: Make sure to chop the carrots and potato into similar-sized pieces so they cook evenly and soften at the same time.
• Don’t rush blending: Blend the soup thoroughly to get a smooth, creamy texture. If you prefer a chunkier soup, pulse the blender instead of blending continuously.
• Season at the end: Taste the soup after blending and adjust the seasoning, adding more salt or pepper if needed.
• Bake bread last minute: Bake the petit pains during the last 10 minutes of cooking to serve them warm and crispy with your soup.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover carrot and coriander soup cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container. Freeze for up to 3 months. To thaw, transfer the soup to the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and warm it over medium heat for about 5-7 minutes, stirring occasionally, until heated through.

Nutrition Facts

Serving Size: 1 cup (about 240g)

• Calories: 89
• Total Fat: 3g
• Saturated Fat: 1.8g
• Cholesterol: 0mg
• Sodium: 980mg
• Potassium: 450mg
• Total Carbohydrate: 13.1g
• Dietary Fiber: 1.9g
• Sugars: 5.9g
• Protein: 1.4g

Carrot Coriander Soup Recipe UK

Author: Imen Dridi Cooking Method:Stovetop Cuisine:UK Courses:Soups Recipe Keys: C Carrot Coriander Soup Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesRest time: minutesTotal time:1 hour 5 minutesServings:4 servingsCalories:89 kcal Best Season:Suitable throughout the year

Description

This easy Carrot and Coriander Soup is a quick, nutritious meal that warms you up with its creamy texture. Made with simple ingredients like carrots and potatoes, it’s perfect for a cozy dinner. You can add a touch of spice or serve it with crispy croutons for extra crunch. Enjoy this delightful dish!

Ingredients

• Knob of butter (about 15g / 1 tbsp)
• 1 onion, finely chopped
• 650g carrots (about 1 ½ lbs), peeled and roughly chopped
• 1 potato (about 175g / 6 oz), peeled and chopped
• 1 tsp ground coriander
• 1 vegetable stockpot, made with 1 liter / 4 cups hot water
• 30g pack of fresh coriander (about 1 oz)
• 4 tbsp single cream (or ¼ cup half-and-half)
• ½ tsp paprika
• 4 bake-at-home petit pains (or any small bake-at-home bread rolls), to serve

Instructions

1. Melt the butter: In a saucepan over medium heat, melt the butter.
2. Cook the onion: Add the onion and cook, stirring occasionally, for 4-5 minutes until softened.
3. Add the vegetables and spices: Stir in the carrots, potato, ground coriander, and a pinch of salt and pepper. Mix well.
4. Add the stock: Pour the hot stock over the vegetables. Stir to combine, then bring to a boil.
5. Simmer the soup: Cover the pan, reduce the heat to low, and simmer for 30-35 minutes, until the vegetables are tender.
6. Preheat the oven: Preheat the oven as per the instructions on the petit pains packaging. Bake the bread for the last 8-10 minutes of the soup’s cooking time.
7. Blend the soup: Remove the soup from the heat. Add two-thirds of the coriander leaves and stalks, then blend the soup until smooth using a hand blender.
8. Garnish and serve: Divide the soup between 4 bowls. Swirl 1 tablespoon of cream into each bowl, and garnish with chopped coriander leaves, a sprinkling of paprika, and a twist of black pepper. Serve immediately with warm petit pains on the side.

Notes

• Cut vegetables evenly: Make sure to chop the carrots and potato into similar-sized pieces so they cook evenly and soften at the same time.
• Don’t rush blending: Blend the soup thoroughly to get a smooth, creamy texture. If you prefer a chunkier soup, pulse the blender instead of blending continuously.
• Season at the end: Taste the soup after blending and adjust the seasoning, adding more salt or pepper if needed.
• Bake bread last minute: Bake the petit pains during the last 10 minutes of cooking to serve them warm and crispy with your soup.

Keywords:Carrot Coriander Soup Recipe UK