Ready in: 45 minutes · Serves: 4 · Technique: Blending · Storage: Up to 4 days in the fridge, 3 months in the freezer.
Quick Answer
For a warm and vibrant Carrot and Coriander Soup, sauté onion and garlic, add carrots and spices, simmer in vegetable stock, blend until smooth, and season to taste.As the crisp autumn air settles over New York City, my thoughts turn to warm, comforting meals that hug me from the inside out. There's something inherently cozy about a steaming bowl of soup, and as we head into Thanksgiving and Christmas gatherings, I find myself reaching for recipes that not only warm the soul but also please a crowd. Today, I'm excited to share my take on the delightful Carrot and Coriander Soup-an easy and delicious option that bursts with fresh flavors and vibrant color, perfect for those chilly evenings.
A Cozy Holiday Treat
With its comforting warmth and vibrant flavor, this soup is the perfect addition to your holiday table. Easy to prepare yet impressive, it brings a touch of home-cooked cheer to any gathering.
Why You'll Love This Recipe
- Warmth and Comfort: This soup is perfect for chilly evenings and provides a comforting hug in a bowl.
- Simple Ingredients: Made with fresh, readily available ingredients, it's both nutritious and satisfying.
- Quick to Prepare: The recipe is easy to follow, making it a great option for busy weeknights or gatherings.
- Vibrant Flavor: The combination of earthy coriander and sweet carrots creates a delightful explosion of flavors.
- Versatile and Freezable: Enjoy it fresh or freeze for later-perfect for meal prep and convenience.
Ingredients
Here's what you need to make a comforting Carrot and Coriander Soup:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 500g (about 1 lb) carrots, peeled and chopped
- 1 tablespoon ground coriander
- 4 cups vegetable stock
- Salt and black pepper, to taste
- Fresh coriander leaves, for garnish (optional)
How to Make Carrot and Coriander Soup (Step-by-Step)
Follow these easy steps to create a delicious bowl of soup that warms the heart.
Step 1: Sauté the Aromatics
In a large pot, I start by heating a tablespoon of olive oil over medium heat. I add in one large diced onion and let it sweat for a few minutes until it turns translucent. The smell is heaven-sweet and savory! Next, I toss in two cloves of minced garlic. I keep an eye on it, ensuring it becomes fragrant without browning, giving the base of my soup a beautifully subtle depth.
Step 2: Add the Carrots
With my onion and garlic prepped, I introduce 500 grams of peeled and chopped carrots to the pot. The vibrant orange of the carrots brightens the scene, and I can't help but feel a bit of joy. I stir everything together, letting the carrots soften for about five minutes. The kitchen is now filled with a warming aroma that promises comfort ahead.
Step 3: Spice it Up
Now it's time to sprinkle in a tablespoon of ground coriander. The nutty, citrusy aroma fills the air as I mix it all in with the carrots and onions. Coriander is the star of this soup, and I love the way it mingles with the natural sweetness of the carrots.
Step 4: Add the Stock and Simmer
I pour in 4 cups of vegetable stock, ensuring that all the ingredients are well combined. Here's where the magic happens. After bringing the mixture to a gentle boil, I reduce the heat and let it simmer for about 20-25 minutes until the carrots are tender and soft enough to fork easily. I often sneak a spoonful at this stage, savoring the growing complexity of flavors.
Step 5: Blend to Perfection
Once the carrots are cooked through, I remove the pot from the heat and grab my trusty immersion blender. I blend the mixture until it's silky smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender. Just remember to allow it to cool a bit to prevent any splattering disasters!
Step 6: Season and Serve
Now, I taste the soup and season it with salt and black pepper to my liking. The combination of earthy carrots and zesty coriander is divine-a perfect autumn hug in a bowl. For a little flourish, I like to garnish each serving with fresh coriander leaves, adding a pop of color and a refreshing finish.
Common Mistakes to Avoid
- Don't rush the sautéing process. Lower the heat if necessary to allow the onions and garlic to develop their flavors.
- Avoid overcooking the carrots. They should be fork-tender but not mushy, keeping some texture for the soup.
- Skip the seasoning until the end. Tasting as you go allows you to achieve the perfect balance of flavors.
Tips and Tricks for Success
- For a creamier texture, consider adding a dollop of sour cream or coconut cream before serving.
- Pair this soup with crusty bread or a fresh salad for a complete meal.
- For added warmth, feel free to add a pinch of chili flakes during the cooking process.
Variations
- Swap out carrots for sweet potatoes for a different flavor profile.
- Add a splash of orange juice for a citrusy twist.
- Include ginger for a spicier, more aromatic version.
- Incorporate other vegetables like parsnips or celery for additional depth.
How to Serve
- Serve warm, garnished with fresh coriander leaves.
- Accompany with a slice of crusty bread for dipping.
- Drizzle with a little olive oil or cream for added richness.
- Pair with a light salad for a refreshing contrast.
Make Ahead and Storage
- Make Ahead: Soup can be prepared up to 3 days in advance and stored in the refrigerator.
- Storage: Keep in an airtight container in the fridge for up to four days.
- Reheating: Reheat on the stovetop over medium heat until warmed through. Add a little water or stock if it thickens too much.
- Freezing: Freeze in freezer-friendly bags for up to three months. Thaw in the refrigerator overnight before reheating.
Recipe Notes / What I Learned
Testing this recipe reminded me how simple ingredients can create exceptional flavors. The earthy notes of coriander paired with the sweetness of carrots make for a nourishing, satisfying meal. I can already envision serving this soup at my Thanksgiving table, where its vibrant color will surely make it a standout dish!
Yield and Serving Size
Yield: 4 cups · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 3g protein · 30g carbs · 4g fat
Recipe by:
Cozy Carrot and Coriander Soup for Chilly Evenings
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add minced garlic and sauté until fragrant.
- Stir in chopped carrots and ground coriander, cooking for about 5 minutes.
- Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 20-25 minutes until carrots are tender.
- Blend the mixture until smooth using an immersion blender or countertop blender.
- Season with salt and black pepper to taste. Garnish with fresh coriander leaves before serving.
Notes
FAQs
1. Can I use frozen carrots for this soup?
Yes, you can use frozen carrots. However, fresh carrots will provide a better flavor and texture. If using frozen, be sure to adjust the cooking time as they may require less time to soften.
2. Is it possible to make this soup vegan?
Absolutely! This Carrot and Coriander Soup is naturally vegan as long as you use vegetable stock. You can add coconut cream for a creamy texture if desired.
3. How can I make this soup spicier?
If you prefer a spicier version, consider adding a pinch of chili flakes or a diced jalapeño while sautéing the onions and garlic. You can also serve it with a drizzle of hot sauce on top.
4. Can I add other vegetables to this soup?
Yes! Feel free to mix in other vegetables such as ginger, sweet potatoes, or celery to enhance the flavor profile and nutrition of the soup.
5. How do I know when the carrots are done cooking?
The carrots are done when they are fork-tender, meaning you can easily pierce them with a fork but they should still hold their shape. Overcooking them can lead to a mushy texture.
