Carrot and Coriander Soup

This is a popular soup I encountered frequently in the United Kingdom that makes excellent use of the abundance of carrots in springtime. For best flavor, use whole coriander seeds, freshly toasted and crushed. The aroma of the toasted spices makes this dish stand out. The soup freezes well.

Carrot and Coriander Soup

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A simple British-inspired carrot soup that gets its character from freshly toasted and crushed coriander seeds. Blended until smooth, it is a practical spring recipe that also freezes well.

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Prep Time:18 minutes mins

Cook Time:30 minutes mins

Total Time:48 minutes mins

Course: Soup

Cuisine: British

Keyword: Carrots, Cilantro, Coriander, Garlic, Potatoes, Soup

Season: Spring

Servings: 4 Servings

Calories: 197kcal

Author: Rosminah Brown

Ingredients

• 1 tablespoon olive oil
• 1 large onion, peeled and diced
• 2 cloves garlic, peeled and crushed
• 2 teaspoons coriander seed, toasted and coarsely crushed
• 2 pounds carrots, peeled and diced
• 1 medium potato, peeled and diced
• 1 teaspoon salt
• 1 quart vegetable stock, or chicken stock, plus more to taste
• Salt and pepper, to taste
• sprigs cilantro, for garnish

Instructions

1. Heat a large saucepan over medium heat. Add the olive oil and onion and cook, stirring gently, until softened, about 6 minutes.
2. Add the garlic and coriander and cook for an additional minute, taking care not to brown the garlic. Add a splash of water if the pan gets dry.
3. Add the carrots, potato, salt, and stock. Bring to a boil, then reduce to a simmer and cook, covered, until the carrots and potato are fork-tender, about 20 minutes. Turn off the heat and let cool slightly.
4. Using a stick blender or upright blender, purée until very smooth. Season with salt and pepper to taste, and adjust the thickness with additional stock if needed.
5. To serve, ladle into bowls and garnish with drizzles of yogurt or crème fraîche and fresh cilantro leaves. If you have garden nasturtiums growing rampant, their petals add a splash of color and a peppery finish.

Nutrition

Calories: 197kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1690mg | Potassium: 1024mg | Fiber: 9g | Sugar: 15g | Vitamin A: 38394IU | Vitamin C: 27mg | Calcium: 100mg | Iron: 1mg