Carrot and Coriander Soup

Carrot and Coriander  Soup is a classic soup combination. The rich and fruity carrot flavours get a shot of savoury from the subtle earthy Coriander flavour to create a balanced soup that is easy to make, good for you and extremely tasty.  And this carrot and coriander [cilantro] soup is very easy-  this is one of those recipes that you pretty much put all the ingredients into a pot, cook it out, blend it, season it and serve it.  It’s that simple, yet nobody will know you didn’t put hours into making this because it is sooo good.

This Carrot and Coriander [Cilantro] Soup is rich in flavour and dense in texture, it is a hearty soup that can be eaten on it’s own, as a lunch or will make a wonderful accompaniment to fried chicken legs, a salad and some easy dinner rolls.

Everybody knows the humble carrot will improve your eyesight, right?  Well….  whilst carrots contain vitamin A, which is essential for eye health, consuming massive amounts of carrots, or any single food item, will not magically improve your vision beyond what is considered normal.  Eating loads of carrots won’t stop you from needing glasses or contacts, despite what Bugs Bunny says.  However, a balanced diet that regularly contains plenty of carrots and other fruits and vegetables, contributes to overall eye health.   In addition, carrots are high in beta-carotene, the carotenoid that the body converts into vitamin A,  which helps keep the heart, lungs and other organs healthy, according to the National Institutes of Health.

Perhaps the best thing about this Carrot and Coriander Soup recipe is that it is so healthy; so not only do you have a scrumptious soup, but you also have a healthy meal option that the whole family will love!.

Carrot and Coriander [ Cilantro] Soup

Dawn

This soup is sooo good and very easy. It can be served as a first course, lunch or an accompaniment to gorgeous grilled chicken... the possibilities are endless.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Course Lunch, Soup, Starter

Cuisine American, Australian, British, Continental, International, Mediterranean

Servings 4

Equipment

• Blender or Hand Blender
• Electronic digital scales

Ingredients

  

• 1 Litre Vegetable or Chicken Stock [ 35 1/2 ounces]
• 1 Medium White Onion, peeled and chopped roughly
• 550 gram Carrots, roughly chopped [ 20 ounces]
• 2 Garlic cloves, peeled
• 1 Bag [25 grams] Coriander - 3/4 minced [Note 1] Reserved the other 1/4 for garnish
• 100 ML Single Cream [ 3 1/2 ounces]
• 10 - 20 gram Knob of Fresh ginger [1 - 1 1/2 cm OR 3/4 inch] peeled and chopped roughly optional and to taste
• Salt & White Pepper to taste

Instructions

 

• Gather and weigh your ingredients
• Pour the stock into a medium sized, heavy based saucepan over medium heat
• Add the carrots, garlic, onion and ginger (if you are using)
• Bring up to a gentle boil and allow to cook through until the carrot is tender and the liquid has reduced by about a quarter.
• Remove from the heat and cool slightly
• Meanwhile, pick the the leaves from the stalk of the Coriander and set aside
• Once the carrot mixture is cool enough, pour it into a food processor or use a hand blender and blend until smooth.
• Transfer back to the saucepan over medium low heat and add the salt and white pepper to taste (I like to add enough white pepper to get a bit of a zing)
• Simmer to reduce a bit more if needed- you want it to be quite thick at this point.
• Add the minced Coriander and stir through - check the seasoning. [Note 2 ]
• Stir through the Single Cream and continue warming through on low-ish heat
• When thoroughly heated through, check the final seasoning
• Ladle into bowls and garnish with the remaining leaves of Coriander

Notes

Note 1. Cilantro in America

Note 2. Definition of mince