Soups are great way to get a nutritious meal in a bowl. And this Carrot & Coriander Soup is healthy and hearty at the same time. Made using fresh carrots, potatoes, onions, vegetable stock, fresh coriander and a few spices.

Friends, this is a must make soup to add to you dinner rotation. It’s abolutely delicious and got rave reviews at our house through the past number of years. It’s pretty easy to make and never disappoints. And it goes great with the Fluffy White Dinner Rolls or the Stove Top Nann Bread.

Ingredients

• Carrots – this recipe uses fresh carrots
• Potatoes – You can use any kind of potatoes for this soup.
• Onion – I used a medium white onion.
• Vegetable stock – I used a vegetable stock cube and added boiling water.
• Spices and seasonings – Ground coriander, ground turmeric, salt and pepper.
• Olive oil
• Garlic – Fresh garlic cloves.
• Fresh coriander – Is used to garnish the dish at the end.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven to 375 degrees F. Put all the carrots and potatoes in a large roasting tin. Drizzle with one tablespoon of the olive oil and roast for about 35 – 40 minutes. Remove from oven
2. In a large stainless steel pot set over medium to high heat, add the remaining tablespoon of olive oil and the crushed garlic. Stir for a minute and add the onion. Stir really well and brown the onion for a minute. Reduce heat to medium low and add about 2-3 tablespoons of the stock. Stir well and leave onions to cook and caramelize for about 15 minutes, stirring occasionally.
3. Add the ground coriander and turmeric to the onions and stir well for a minute. Add the roasted vegetables and the stock. Stir well and bring to a boil for about 2 minutes.
4. Remove from heat and blend in batches. Return to the pot and season with salt and pepper. Top with fresh coriander leaves and serve.

Notes about the soup

• Multi tasking – Okay, the cooking time stated below says 50 minutes, this will be achieved if you are roasting your vegetables while the onions are caramelizing on the stove.  It’s all about multi tasking.  My vegetables roasted perfectly at 35 minutes, so depending on your oven they make take a little less or more, so check them at 30 minutes.  
• Slow cook onions for best flavour – Remember, when caramelizing onions you want to go low and slow.  It’s the key to getting the best flavour which then adds so much more to the end result of the soup.  
• Add liquid as needed – I used a whole liter of stock.  But my rule of thumb when making soup is only add about 3/4 of what you think you need, then continue adding from there to see if you think you have enough.  The reason I say this is because some people prefer thicker soups while others enjoy a bowl of a thinner soup.  All personal tastes!  So start with most of the stock, then you an add the remaining amount accordingly.

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Carrot & Coriander Soup

Time for soup! It's just about mid October and I'm ready for all the fall food even if mother nature isn't cooperating just yet. However, if you are in cooler parts, this Carrot and Coriander Soup would be a great bowl to dive into on a chilly evening.

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Lunch, Soup, Starter

Cuisine: North American

Keyword: carrots, coriander

Servings: 4 servings

Calories: 220kcal

Author: Julia Pinney

Ingredients

• 1 lb carrots approximately 8 – 10, peeled and chopped
• 2 potatoes medium, peeled and cut into small pieces
• 1 onion medium, peeled and roughly chopped
• 4 cups vegetable stock
• 2 tablespoons olive oil
• 2 cloves Garlic crushed
• 1 tablespoon ground coriander
• 1/2 Teaspoon ground turmeric
• Bunch of fresh coriander to serve
• Salt and pepper

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Put all the carrots and potatoes in a large roasting tin. Drizzle with one tablespoon of the olive oil and roast for about 35 – 40 minutes. Remove from oven
• In a large stainless steel pot set over medium to high heat, add the remaining tablespoon of olive oil and the crushed garlic. Stir for a minute and add the onion. Stir really well and brown the onion for a minute. Reduce heat to medium low and add about 2-3 tablespoons of the stock. Stir well and leave onions to cook and caramelize for about 15 minutes, stirring occasionally.
• Add the ground coriander and turmeric to the onions and stir well for a minute. Add the roasted vegetables and the stock. Stir well and bring to a boil for about 2 minutes.
• Remove from heat and blend in batches. Return to the pot and season with salt and pepper. Top with fresh coriander leaves and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Carrot & Coriander Soup

Amount Per Serving (1 serving)

Calories 220 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 1027mg45%

Potassium 867mg25%

Carbohydrates 36g12%

Fiber 7g29%

Sugar 9g10%

Protein 4g8%

Vitamin A 19445IU389%

Vitamin C 30mg36%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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