This soup takes me right back to my mum’s tiny kitchen in Kent, where the kettle was always boiling and the windows fogged up by 4 p.m. She didn’t cook fancy, but she knew how to make simple food taste like a hug — and carrot and coriander soup was one of her winter regulars. She’d have it bubbling away on the hob while the wind rattled the back door. We’d eat it with thick slices of white bread and real butter, melting into the heat.
I’ve made posher soups since then, ones with coconut milk, turmeric infusions, roasted this and that. But I still come back to this one. It’s honest. It’s warm. And it tastes exactly how comfort should taste — sweet from the carrots, bright from fresh coriander, with that earthy depth from just a touch of ground spice. Nothing over the top. Just proper food.
There’s no need to dress this up unless you fancy it. Though a swirl of cream and a few toasted seeds never hurt anyone.
Why You’ll Love It
- Super simple – just one pot and no fuss
- Sweet and savoury – carrots and spice are a brilliant match
- Budget-friendly – cheap ingredients, but full of flavour
- Velvety smooth – blends up like a dream
- Freezer-friendly – make a double batch, thank yourself later
- Easy to zhuzh up – seeds, cream, crusty bread — go wild
Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 450g carrots (about 1lb), peeled and sliced
- 1 tsp ground coriander
- 1.2 litres vegetable stock (about 2 pints)
- 1 large bunch fresh coriander, roughly chopped
- Salt and freshly ground black pepper
How to Make It
Start softening the base:
Heat the oil in a large pot over medium heat. Add the sliced onions and carrots and cook for 3–4 minutes until they start to soften. Not browned — just mellow and tender at the edges.
Add that warmth:
Stir in the ground coriander and a good pinch of salt and pepper. Let it cook for a minute — just enough to wake up the spice and coat the veg.
Pour in the stock and simmer:
Add the veg stock and bring everything up to a gentle boil. Reduce the heat and let it simmer for 10–15 minutes. The carrots should be soft enough to squish with a spoon.
Blend to silky perfection:
Turn off the heat and blend the soup — either with a hand blender straight in the pot or in batches using a regular blender. Take your time. We want smooth and creamy, not grainy.
Stir in the fresh stuff:
Once blended, stir in your fresh chopped coriander. The smell at this point? Pure sunshine. Just don’t overcook it now — keep the herbs bright and zingy.
Taste and tweak:
Have a little taste. Maybe a touch more salt? A splash of boiling water if it’s too thick? Adjust it to your liking and ladle it into warm bowls.
Add the finishing bits (if you like):
A drizzle of cream, some toasted pumpkin seeds, or a bit of crusty bread on the side — this soup plays well with company.
Common Mistakes and How to Dodge Them
Why is my soup too thick?
No stress — just stir in some boiling water until it’s the texture you like.
It tastes bland. What now?
Check your salt levels and make sure you added the fresh coriander at the end — it lifts everything. A squeeze of lemon can help too.
My onions browned too much — is it ruined?
Not ruined, but it’ll taste a bit more savoury. Next time, lower the heat and stir more often.
Can I skip the ground coriander?
Technically yes, but it’s part of what makes this soup special. If you’re out, try a tiny bit of cumin or curry powder for a different spin.
Storage and Reheating
- Fridge: Keeps 4–5 days in a sealed container
- Freezer: Freeze in portions (without any cream) for up to 3 months
- Microwave: Heat in bursts, stirring between, until piping hot
- Stovetop: Low and slow — stir to prevent sticking
- Pro tip: Always taste after reheating — sometimes it needs a fresh pinch of salt or a swirl of cream
Frequently Asked Questions
Can I use chicken stock instead of veggie?
Absolutely — it’ll give a deeper flavour if you’re not keeping it vegetarian.
What kind of carrots work best?
Honestly, whatever you’ve got. Older ones are a bit sweeter, but any fresh carrot will do the trick.
Can I use dried coriander instead of fresh?
You can, but it won’t be the same. Dried coriander leaves (aka cilantro) are pretty flavourless. Maybe just use more ground coriander instead.
Can I add potatoes to bulk it up?
Sure! One medium potato (peeled and chopped) can make it even creamier.
Nutrition Facts (Per Serving):
- Calories: ~150
- Fat: 4g
- Carbs: 24g
- Protein: 3g
- Sodium: 680mg
- Sugar: 10g
Jamie Oliver Carrot And Coriander Soup
Description
A cosy, velvety soup made with sweet carrots, aromatic ground coriander, and fresh herbs — bright, warming, and beautifully simple.
Ingredients
Instructions
- Sauté onions and carrots in oil until soft (about 4 mins).
- Stir in ground coriander, salt, and pepper. Cook 1 min.
- Add stock and simmer 10–15 mins until carrots are tender.
- Blend until smooth using a hand or jug blender.
- Stir in fresh coriander and reheat gently.
- Adjust seasoning and serve hot, with optional toppings.
Notes
- Add a splash of boiling water if too thick after blending.
- Don’t skip fresh coriander — it’s what makes the dish sing.
- Store without cream if freezing for best texture later.
- A swirl of olive oil and toasted seeds makes a lovely garnish.