• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soups
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Dinner
  • Lunch
  • Salads
  • Soups
  • Breakfast
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Spiced Carrot and Coriander Soup

    Spiced Carrot and Coriander Soup

    Published: May 8, 2017, Modified: November 13, 2019, By: Michelle Alston

    • Facebook75
    • Twitter
    Jump to Recipe

    Today has been a soupy kind of day. No, a peasouper style fog did not descend upon Ely, there was no fog at, well at least not in the air. I'm not a natural early riser, I am usually a very good sleeper, however, when I don't get my minimum eight hours sleep I start to fade very early in the day. A 6.30am start this morning after a sleepless night is a special kind of hell for me. And to top it all off there is a serious lack of sunshine here lately. I don't suffer from S.A.D. but I am definitely solar-powered, the more the sun shines, the happier I am. So I need some comfort food today, and soup is my comfort food, especially when there is a chill in the air. And keeping it seasonal I have made a warming, comforting, spiced carrot and coriander soup.

    Spiced Carrot and Coriander Soup - www.thelastfoodblog.com

    Carrot and coriander soup is a lovely light, classic soup, but I need something a little more warming today so I have spiced it up a little. I have added some cumin, and a hint of smoked paprika to perk this soup up a bit but still keep it light and fresh. I like my soups on the thicker side so if you prefer yours less so add a little more stock to get the consistency you like. I also like to add some toppings to my soups and keep it healthy I add a dollop of natural yoghurt, some sunflower seeds for crunch and a little pinch of chilli seeds for more heat. This spiced carrot and coriander soup will keep in the fridge for up to 3 days or you can freeze it for another time if you like. It's best served with some nice crusty bread too.

    Spiced Carrot and Coriander Soup - www.thelastfoodblog.com

    There are a lot of soup recipes on this blog, it's definitely one of my favourite things to make. I don't know whether it's the comforting smell of onions and garlic cooking or the actual soups themselves. Maybe it's just the warm comfort of food in a bowl with good crusty bread and butter that makes me happy, I don't know. If you love a good soup, then I also have a free ebook of winter soups available for you to download if you subscribe. This will be changing soon so do get it before it goes. In the meantime you can find a full list of my soup recipes here.

    Spiced Carrot and Coriander Soup - www.thelastfoodblog.com
    Spiced Carrot and Coriander Soup - www.thelastfoodblog.com

    Other soups featuring carrots that you may like are this Spicy Carrot & Parsnip Soup or this Roasted Carrot & Fennel Soup.

    Spiced Carrot & Coriander Soup - www.thelastfoodblog.com

    Spiced Carrot and Coriander Soup

    A spiced carrot and coriander soup perfect for lunch or a light supper.
    5 from 1 vote
    Print Pin Rate
    Course: Lunch
    Cuisine: Fusion
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 144kcal
    Author: Michelle Alston

    Ingredients

    • 1 tbsp olive oil
    • 1 medium brown onion (160g) peeled and finely diced
    • 1 medium stick of celery finely diced
    • 450 g / 1lb of carrots peeled and sliced
    • 1 large bunch of fresh coriander stems removed and leaves chopped
    • 1 medium potato 100g, peeled and chopped into quarters
    • 1 fat clove of garlic minced
    • 1 heaped tsp cumin
    • 1 level tsp level tsp ground coriander
    • ½ tsp smoked paprika
    • 1 level tsp dried coriander
    • 1 Litre / 4 cups low sodium vegetable stock
    • ¼ tsp each of sea salt and freshly ground black pepper

    Toppings

    • Natural yoghurt
    • Sunflower seeds
    • Coriander leaves
    • Red chilli flakes
    • Freshly cracked black pepper
    Prevent your screen from going dark

    Instructions

    • Heat the oil in a large sauce pan, add the onion and cook over a medium heat for 5 minutes, stirring occasionally.
    • Add the celery and cook for another 5 minutes, then add the garlic, dried coriander and spices, cook for about a minute.
    • Now add the carrots, potatoes, salt, pepper and stock, stir and leave to simmer for 20 - 25 minutes until the carrots and potato are cooked.
    • When the vegetables are cooked blitz the soup with a hand held blender.
    • Stir in the coriander then serve immediately with crusty bread.
    • I recommend adding the toppings, a dollop of yogurt, some sunflower seeds, a couple of coriander leaves and a sprinkle of red chilli flakes.

    Notes

    • Nutritional Information - is calculated using an online nutrition tool. It is based on one serving of 6 and does not include toppings.

    Nutrition

    Serving: 1of 6 | Calories: 144kcal | Carbohydrates: 26.5g | Protein: 4.7g | Fat: 2.7g | Saturated Fat: 0.4g | Sodium: 466mg | Potassium: 759mg | Fiber: 6.4g | Sugar: 12.5g | Calcium: 95mg | Iron: 3mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
    « Chargrilled Asparagus Salad with Balsamic Vinaigrette
    Spinach and Feta Quiche »
    • Facebook75
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. james

      October 10, 2020 at 1:54 pm

      Delicious. I cooked this for lunch today and amended it slightly. I added one green chili without the membrane. I used Himalayan salt and Sichuan peppers in moderation. At end I added a little coconut milk which really enhanced it. I did not puree it as its not a texture I like. Then I so added an equal mixture of coriander and mint leaves. It is delicious with a hint of heat underneath. Next time I will add the chili membrane.
      pS I had no celery so used celery salt.

      Reply
    2. Lillian

      January 31, 2019 at 10:21 pm

      5 stars
      Have tried this carrot and coriander soup and have to say was delicious. Will def make this again.

      Reply
      • Michelle Alston

        February 01, 2019 at 8:05 am

        Thanks Lillian, I'm so glad you liked it x

        Reply
    3. Sasha @ Eat Love Eat

      May 26, 2017 at 1:46 pm

      Yum! This looks so so good! I used to hate coriander so I'm a recent carrot and coriander soup convert. I shall definitely try your recipe next time! Not that it's a soupy day today! Lovely photos as always 🙂 xx

      Reply
      • Michelle Alston

        May 26, 2017 at 4:30 pm

        Thank you so much Sasha x Yay for converting to coriander, I hope you enjoy it 🙂

        Reply
    4. Kathryn @ FoodieGirlChicago

      May 21, 2017 at 12:30 pm

      This looks so lovey! Love the bright color and the toppings look perfect. Fantastic photos too!!

      Reply
      • Michelle Alston

        May 22, 2017 at 9:30 pm

        Thank you so much Kathryn x

        Reply
    5. Monica | Nourish & Fete

      May 09, 2017 at 11:46 am

      This sounds delicious, and as always, your photographs are just stellar. Speaking from personal experience, I find carrot soup difficult to photograph, but this looks *at least* as good as it sounds, which is really saying something. 🙂

      Reply
      • Michelle Alston

        May 09, 2017 at 1:13 pm

        Thank you so much Monica, that is very kind of you 🙂 Some things are definitely harder to photograph, I've yet to master the quesadilla 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Michelle Alston

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Grilled Peach and Burrata Salad
    • Potato Salad with Spring Onions
    • 25 Minute Lemon Broccoli Pasta
    • Quinoa Chickpea Salad with Feta
    • Spinach Artichoke Pasta Bake
    • Irish Soda Farls

    Vegan Recipes

    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Easy Tofu Laksa
    • Asparagus Pasta Salad
    • Tofu Katsu Curry
    • Sourdough Croutons

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 75
    257 shares