Carrot and Coriander Soup
Carrot and coriander soup is a classic combination made with both fresh and ground coriander. The fresh coriander added near the end of cooking really adds the bright flavour of coriander to match with the carrot.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 500 g (1.1 lb) carrots, diced
- 1 teaspoon ground coriander
- 1.2 L (41 oz) vegetable stock
- 1 large bunch fresh coriander (cilantro), roughly chopped
- Salt
- Black pepper
Ingredients for 2 servings (1.9 kg) · the original recipe
Method
- 1
Heat the olive oil in a non-stick pan, to a medium heat.
Stovetop - 2
Add the onions and carrots. Cook for approximately 5 minutes until they start to soften.
- 3
Add the ground coriander, salt, and pepper. Cook for another minute.
- 4
Add the vegetable stock, and bring the mixture to the boil. Simmer for 10–15 minutes until the carrots are very soft.
Stovetop - 5
Purée until smooth.
- 6
Add the fresh coriander, and serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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