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+ servings
easy carrot and coriander soup

Carrot and Coriander Soup Recipe

A vegan winter warmer ready in 30 minutes!
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Main Course, Soup
Cuisine American, british
Servings 6 portions
Calories 75 kcal


  • 1 tablespoon Olive Oil or any unflavored vegetable oil, like sunflower
  • 450 g Carrots, Washed and Chopped in Small Chunks
  • 1 Potato, Washed, Peeled and Chopped in Small Chunks
  • 1 Onion, Peeled and Thinly Chopped
  • 2 Cloves of Garlic Crushed, and Chopped -Optional
  • 1 ½ teaspoon Ground Coriander
  • ½ teaspoon Ground Cumin Optional
  • 1 Vegetable Stock Cube Optional
  • 1.2 Liter Water
  • 10 g Fresh Coriander, Washed and Finely Chopped
  • Salt and pepper to taste


  • In a deep large soup pan, add the extra virgin olive oil and warm up on a medium flame; once this is warm add the chopped carrots, potatoes, onion, garlic, salt, and pepper and mix well.
  • Allow these ingredients to sweat for a couple of minutes until golden brown, then add the ground coriander and cumin (if using it) and mix well; allow the spices to cook. You will notice the spices are cooked when the smell changes and they start separating from the oil; this will happened after about 1-2 minutes.
  • Add the water to the soup at this point, together with the stock cube. Bring to the boil and allow the soup to simmer for about 20 minutes or until the carrots and potato are tender (you can check with a fork).
  • Add the fresh coriander to the soup then, once it is safe enough to do so, blitz it in a self-standing blender (you may need to divide this into two batches), adjust with water, and reheat if necessary.
  • Add salt and pepper if needed. Serve and enjoy!


To ensure the soup cooks well and the carrots are coated well with coriander powder when preparing them chop them into small pieces; this will dramatically reduce the cooking time of the soup.
Want an extra bite? Once the soup is blended, add half a grated carrot to the pot and simmer for 5 minutes on a low flame.
This soup can be stored in the fridge in an airtight container for up to 4 days and it can be frozen for up to three months; in either case, before storing, ensure the soup has cooled down completely. 
Before serving, reheat to ensure the soup is piping hot. 


Calories: 75kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 178mgPotassium: 349mgFiber: 3gSugar: 4gVitamin A: 12648IUVitamin C: 9mgCalcium: 45mgIron: 1mg
Keyword 30-Minute Meal, Carrot and Coriander Soup, Vegan Soup Recipe
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