Dive into a bowl of warmth and nutrition with the Carrot and Coriander Soup. This delightful soup combines the sweet flavor of carrots with the fresh, citrusy notes of coriander, making it a perfect dish for any supper.
It’s not just easy to make but also brimming with health benefits, offering a comforting meal that everyone can enjoy.
How to Prepare Carrot and Coriander Soup
- Start with Sautéing: In a large pan, heat 1 tablespoon of vegetable oil. Add the chopped onion and fry for about 5 minutes until it softens, laying the foundation for a flavor-packed soup.
- Spice It Up: Introduce 1 teaspoon of ground coriander and the chopped potato to the pan, cooking for 1 minute to let the spices release their aromas.
- Add Carrots and Stock: Now, add the chopped carrots and your choice of vegetable or chicken stock to the pan. Bring everything to a boil, then lower the heat to let the soup simmer gently.
- Simmer Until Tender: Cover the pan and let the soup cook for 20 minutes. The goal here is to ensure the carrots become tender, infusing the broth with their sweetness.
- Blend to Smoothness: Transfer the soup to a food processor, adding a handful of coriander for that burst of freshness. Blitz until the soup reaches a smooth consistency. Depending on the size of your food processor, you might need to do this in batches.
- Final Touches: Return the blended soup to the pan. Taste and season with salt as needed, then reheat gently. This is your chance to adjust the flavors to your liking.
- Ready to Serve: Once the soup is heated through, it’s ready to be served. Enjoy this comforting, healthful dish on its own or with a side of crusty bread.
Carrot and Coriander Soup
Ingredients
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 tsp ground coriander
- 1 potato chopped
- 450 g carrots peeled and chopped
- 1.2 l vegetable or chicken stock
- 1/2 pack coriander
Instructions
- Begin with Onions: Heat a tablespoon of vegetable oil in a large pan over medium heat. Add the chopped onion and fry for around 5 minutes, until it softens, which is essential for developing the soup's base flavor.
- Introduce Spices and Potato: Stir in a teaspoon of ground coriander and the chopped potato to the pan, letting them cook for about 1 minute. This step is key for infusing the soup with its signature coriander taste.
- Add Carrots and Stock: Follow by adding the peeled and chopped carrots along with 1.2 liters of either vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat to simmer, allowing the flavors to meld together.
- Cook Until Tender: Cover the pan and let it cook for 20 minutes. You want the carrots to be completely tender, as this will ensure a smooth soup after blending.
- Blend with Coriander: Once the vegetables are tender, transfer the soup mixture to a food processor, adding a handful of fresh coriander. Blend until the soup is completely smooth. Depending on the size of your processor, you may need to do this in batches.
- Season and Reheat: Return the smooth soup to the pan. Taste and adjust the seasoning with salt as needed. Gently reheat the soup before serving to make sure it's warm and inviting.
- Serve Warm: Your Carrot and Coriander Soup is now ready to enjoy. This beautifully smooth and flavorful soup can be served as a light supper or a starter for a more elaborate meal.
How to Store Carrot and Coriander Soup
Carrot and Coriander Soup stores wonderfully, making it a great make-ahead meal for busy days. Allow the soup to cool completely before transferring it into airtight containers. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator if frozen, then warm the soup on the stove over medium heat until hot throughout. If the soup has thickened upon storage, you can thin it with a little additional stock or water until your desired consistency is achieved.
