My husband, Ben, isn’t too fussy an eater which is great for me. It gives me the freedom to experiment as much as I like! However, whenever I give him the choice for what soup to make, he definitely has a favourite: carrot and coriander soup.
This recipe is exactly what it says – it is carrot soup, infused with coriander for something a little bit spicy and a little bit daring. When Ben first made me his carrot and coriander soup, I took notes and then the next time it was made, well, I made changes.
I do love to experiment after all!
Rather than simply throwing everything into a pot and hoping for the best, I decided to spend a little time to develop the flavours a little, and give them roundness. This recipe is a full-bodied carrot and coriander soup, with a richness you won’t get from simply boiling carrots.
This is thanks to roasting the carrots first, which causes the Maillard Reaction. As the sugars in the carrot caramelises, the flavours become deeper, richer and more intense. This is what adds a special touch to this soup.
Sure, it means it might take a little longer than a speedier version. Sometimes though, you need a little bit of extra time to draw out as much flavour as you can.
Actually, I think that’s the secret to the best tasting food you can possibly make. It’s all about treating each ingredient the best you can. Teasing out each flavour, and letting each individual component shine.
Treat your ingredients with love, and everything you cook will taste that much better.
Let’s talk Ingredients…
Carrots: There’s not really much to be said about carrots! Choose the largest carrots you can, as these are easier to peel. Also, when dicing the carrots, try to ensure each piece is of a similar size. This will ensure they cook consistently.
Coriander: Fresh coriander and ground coriander are needed for this recipe.
Crème fraîche: This is entirely optional. You will find this in the dairy fridge at your local supermarket. Though, if you’re having troubles finding it, feel free to replace with sour cream. Also, if you want a lower fat option, don’t hesitate for this recipe, as it will not change the flavour nor consistency for the worse. If you would prefer a vegan option, you can skip the Crème fraîche entirely.
Stock: Although I list chicken stock, you can use vegetable stock for this recipe, depending on your preference or diet. However, I do always encourage the use of liquid stock or stock pots as these have a much nicer flavour that stock cubes or powders.
The Very Best Carrot & Coriander Soup
- 1kg carrots, diced
- 1 tsp salted butter
- 1 tbsp olive oil
- 1 cup onions, diced
- 1/2 tsp coriander, ground
- 1 tsp garlic, minced
- 2 tbsp crème fraîche
- 10g fresh coriander
- 5 cups chicken stock
- Salt and pepper
- Preheat oven to 200C
- Lightly brush carrots with olive oil, and season with salt and pepper.
- Arrange carrots in a single layer on a baking tray, and roast for 1
hour. Remove from oven and set aside.
- As the carrots roast, heat olive oil over medium heat in a large pot.
Cook the onion for 10 minutes, or until soft and starting to colour. Add
coriander and garlic, and cook additional 2-3 minutes or until fragrant.
- Add carrots to the pot, along with the stock. Bring to the boil, then cover
and reduce to simmer for 15 minutes.
- Remove pot from heat and blitz with a stick blender until smooth.
- Add fresh coriander and blitz until well distributed throughout the
- Stir through crème fraiche (optional), season with salt and pepper to
taste and serve hot.
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Amount Per Serving: Calories: 193Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 447mgCarbohydrates: 25gFiber: 6gSugar: 11gProtein: 7g
Please note, this nutrition information is to be used as a guide only. Nution information isn’t always accurate.