This easy carrot and coriander soup is one of my go-to vegan soup recipes. It’s ready in just 30 minutes! Made with simple ingredients like carrots, potatoes, and fresh coriander, it’s a comforting, one-pot meal full of flavour!
My secret to the best-tasting carrot coriander soup is layering the flavours with fresh and ground coriander.
This comforting, one-pot soup with carrot and coriander comes together effortlessly, requiring minimal planning—perfect for a cozy winter day. If you like this, you might also enjoy my Air fryer carrot soup, Curried butternut squash soup and Vegan Cauliflower soup.
Jump to:
- Pat's British Carrot Coriander Soup Recipe
- 💭Why You'll Love This Soup Recipe?
- 📋Ingredients
- 👩🍳Sandhya's Top Tips
- 🔪How to Make Easy Carrot Coriander Soup Recipe?
- 🍽️ How & What to Serve With Carrot Coriander Soup?
- How to Create a Cream or Yogurt Swirl on Soup
- 🫙Storing Leftovers
- Recipe FAQs
- More Easy Vegetarian Soup Recipes
- Easy Carrot and Coriander Soup Recipe
Pat's British Carrot Coriander Soup Recipe
I don’t think I ever mentioned this, but this vegan carrot coriander soup recipe comes from my old neighbour, Pat. She made it for us a few times years ago. I loved it so much she even hand-wrote the recipe for me. She also taught me her cauliflower cheese recipe(Air fryer) —it’s a firm reader favourite.
We often have it for lunch or dinner. It’s great with a grilled cheese sandwich, eggless white soda bread, or eggless dinner rolls.
💭Why You'll Love This Soup Recipe?
- Simple to make—great for college students, beginners and pros too!
- It’s budget-friendly, using everyday, affordable ingredients.
- Freezer-friendly. So I make a big batch and reheat it whenever I need a quick meal.
📋Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Carrots: Peel and cut into similar sizes for even cooking and smooth texture.
- Fresh Coriander: I use fresh leaves and stalks, for the best flavour.
- Onion: White or Brown onion is best to keep the soup’s colour and mild taste. Avoid red onion.
- Garlic (optional): Add 2-3 cloves if you like a garlicky touch.
- Vegetable Stock: The base that gives the soup its rich, savoury flavour.
- Potato: Adds creaminess and a velvety texture. For sub potatoes, see the faq on what can I use instead of potatoes.
- Ground Coriander Powder: Essential for boosting the coriander flavour (I forgot to include it in the picture).
- Optional Toppings: Red chili flakes, yogurt or cream, and fresh coriander add texture and contrast.
👩🍳Sandhya's Top Tips
- Use a tabletop blender for a smoother consistency; hand blenders or food processors may result in a chunkier texture.
- Add fresh coriander after cooking the carrots and blend immediately to preserve its vibrant flavour.
- Opt for white onions for the best soup flavour, as their mildness complements the dish perfectly.
- If you are using garlic, make sure it doesn't brown.
🔪How to Make Easy Carrot Coriander Soup Recipe?
Step 1. To make Carrot Coriander Soup, the first step is to Sauté onion, garlic and celery in some oil.
Step 2. Then add the remaining ingredients (other than fresh coriander). Cook over medium heat, allowing it to simmer for approximately 20 minutes.
Step 3. Add the fresh coriander.
Step 4. Stick a hand blender and process to a creamy smooth carrot soup with coriander. Taste and adjust the seasoning.
Pro tip - For an ultra creamy texture use a high speed blender.
🍽️ How & What to Serve With Carrot Coriander Soup?
I like to serve the soup in individual bowls, garnishing each with freshly chopped coriander, a bit sprinkle of chilli flakes and a dollop of yogurt or cream for extra flavour and texture.
Along with that I like to add a side of freshly baked braided bread, garlic knots, or rustic white soda bread for a delightful and hearty meal.
For a change, I turn this Coriander and Carrot Soup into a pasta sauce — I simply add a portion of cooked pasta and top with lot of cheese.
How to Create a Cream or Yogurt Swirl on Soup
To make a beautiful swirl on your soup:
- Add small dollops of cream or yogurt on top of the soup.
- Use a toothpick or skewer to gently swirl the dollops into a pattern.
- Add any extra toppings, then serve.
🫙Storing Leftovers
Store any leftover coriander soup in airtight container in the fridge for up to 5 days. Heat thoroughly on the stovetop or in the microwave before serving.
For longer-term storage,I usually portion it into silicone trays (about ¼ cup each) and freeze until ready to use. It keeps well for at least 6 months or even longer.
Recipe FAQs
I make this soup in my Instant Pot, and it’s really easy!
Start by sautéing chopped celery and onion in a little oil for 2 minutes.
Then add the rest of the ingredients – carrots, a potato, vegetable stock, ground coriander, salt, and pepper. Pressure cook for 2 minutes, then let the pressure release naturally.
Once it’s done, blend the soup with fresh coriander until smooth.
Serve in bowls, garnish if you like, and enjoy!
A couple of ways to do it.
Add cooked rice or quinoa: Just a small amount can help thicken the soup and give it a creamy texture.
Stir in coconut milk, heavy cream, or crème fraîche: About a quarter of a can (or a few tablespoons) adds richness and a silky finish.
Yes, Carrot & Coriander Soup can be frozen. Transfer the leftovers into individual portion containers, label them, and place them in the freezer, where they can be kept for up to 6 months.
More Easy Vegetarian Soup Recipes
Ingredients
- 450 g carrots, peeled and chopped ( About 3-4 large ones)
- 8 g chopped coriander ½ cup
- 800 ml vegetable stock
- 1 stalk of celery
- 110 g white onion chopped (1 medium-sized onion)
- 3 cloves garlic optional
- 1 tablespoon olive oil
- 100 g potato diced ( ¾ cup)
- Salt to taste
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground coriander
Optional Garnish:
- 2 tablespoon Fresh coriander leaves
- 1 teaspoon Chilli flakes
- 2 tablespoon Fresh cream/Yogurt
Instructions
- Heat olive oil in a large pan, then add celery, onions, and garlic (if using). Sauté for 3-4 minutes until translucent.
- Add carrots, potatoes, vegetable stock, ground coriander, salt, and pepper. Bring the mixture to a boil, then cover and simmer for 15-20 minutes or until the carrots become tender.
- Transfer the mixture, including fresh coriander, to a blender and process until smooth.
- Season with salt and pepper to taste.
- Serve the soup in bowls, garnished with a teaspoon of cream, a sprinkle of fresh coriander leaves, and a touch of chilli flakes if desired. Enjoy!
Notes
Customise the flavors of Carrot Coriander Soup
- For a mild curry flavour, include curry powder in addition to salt and pepper.
- If you prefer a bit of heat, try adding a teaspoon of paprika and ginger.
- For a simpler taste, stick to the classic combination of salt, pepper, and ground coriander.
- Add turmeric to make Turmeric Carrot and Coriander soup.
Storing
- Store any leftover coriander soup in airtight container in the fridge for up to 5 days. Heat thoroughly on the stovetop or in the microwave before serving.
- For longer-term storage,I usually portion it into silicone trays (about ¼ cup each) and freeze until ready to use. It keeps well for at least 6 months or even longer.
Varnamala says
Quick , Easy , Healthy , Nutritious and most importantly delicious. I will definitely make it again.
John M (in the UK) says
Hi Sandhya, I have made several versions of this but not yours.I will give this a try. I dont know if you know (you probably do) but a quick version of indian base gravy can be made using carrot and coriander soup, tinned (canned) plus other indian spices.Like I said quick version. Some swear by it others not.
Sandhya's Kitchen says
Thank you for your excellent tip John. Wow.. I didn't know about converting this delicious carrot coriander soup into a quick Indian curry base. Loving the idea..
John M(in the uk) says
Could send you a recipe should you require....cheers,
Sandhya's Kitchen says
Can you please mail me the recipe. Thank you soo much!