Easy Carrot and Coriander Soup (5 Ingredients)

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• Requires just 5 key ingredients
• Nutritious
• A great way to use leftover carrots
• Ready in 30 minutes
• Freezer and make-ahead friendly

This tasty and nutritious soup requires 5 key ingredients (plus butter for frying and a little salt and pepper)

🥕 Onion

🥕 Carrots

🥕 Vegetable stock

🥕 Ground coriander

🥕 Lime juice

Soup ingredients

• Butter: I highly recommend frying the onions in butter instead of oil to add a lovely richness to the soup but you can use olive oil or neutral oil instead.
• Carrots: most carrots will do nicely. It's up to you whether you peel them or not, just make sure you give them a good scrub if you choose not to peel and slice them evenly.
• Stock: you can use any type of veg stock. I tend to opt for veg Bouillon powder. Oxo or homemade veg stock are also fine and you could also use chicken stock.
• Ground coriander: you can use jarred fresh coriander or crushed seeds. If you're heading out shopping for this, seeds are the best option as they stay fresh and flavourful for longer
• Lime juice (optional): add a squeeze of fresh lime juice to give the soup a crispy fresh flavour. You can use lemon juice instead.

These are optional, but enhance the taste and texture of the soup.

• Chopped fresh coriander
• A dash of single cream or crème fraîche
• Chilli flakes

Place a large pan or Dutch oven on a medium heat and add the butter. Add the onions when the butter gets hot and starts to sizzle, and fry for a few minutes until soft and translucent.

2. Simmer the carrots

Pour in the veg stock, add the carrots and simmer for around 20 minutes until you can easily get a fork through them

3. Blend

Use a hand or standing blender to puree the soup until smooth.

4. Season

Return the soup to the stove and place it on a low heat. Stir in the ground coriander, salt, pepper, and add a squeeze of lime juice. Add your chosen toppings (fresh coriander, a dash of cream and a few chilli flakes) and serve.

Handheld stick blenders, countertop liquidisers and food processors will give you good results. However, stick blenders are the most convenient option because you can insert them straight into the pan and they are easier to clean afterwards.

This soup is fairly thick. Feel free to add more vegetable stock if you prefer a thinner soup.

If you're enjoying this soup as a main meal a soft bread roll or a few slices of toast will go nicely and ensure you are full and satisfied.

Here are a few other ideas:

• Potato wedges
• Spinach and feta triangles
• Courgette fritters
• Pretzels
• Garlic bread

1. Fry the onions in butter instead of oil - it adds depth of flavour and richness to the soup
2. Add salt to taste - the amount of salt you will need to add will vary depending on the saltiness of your stock.
3. Finish with a squeeze of lime juice - it adds a lovely citrusy freshness.

• Instead of topping with fresh coriander leaves, jazz things up by puréeing fresh coriander with a little oil and citrus juice.
• Top with a few nuts or seeds to add a little protein and crunchiness
• Try my Spicy Carrot and Parsnip Soup if you enjoy a creamy soup with a little extra heat

If you're still left with a few carrots after making this soup, why not try my Black Lentil and Roast Carrot salad or Carrot, Cucumber & Mooli Salad. Or if you'd prefer a heartier option, carrots are a key ingredient in my Katsu Curry Sauce recipe.

Carrots are super nutritious and rich in vitamin A, C, fibre and antioxidants. According to the NHS 3 heaped tablespoons of cooked carrots counts as one of your 5 a day, meaning that a portion of carrot and coriander soup will account for at least one.

The time it takes to cook carrots until soft depends on their size. A medium carrot sliced horizontally into 0.5cm pieces will take 20-25 minutes of simmering to become soft enough to puree into soup. Carrots are ready to be blended into soup when you can easily get a fork through them.

Whether you peel the carrots of leave the skin in is a matter of personal preference. Carrot skins are not that thick or tough, so you will get smooth soup either way. Peeling the carrots does make it easier to remove any dirt on the outside. Make sure you wash the carrots thoroughly if you decide not to peel them.

When it comes to soup consistency, it's best to be conservative with the amount of liquid you add because it's much easier to make a soup thinner by adding stock than it is to thicken it. However, you can do a few things to thicken soup, including adding heavy cream or adding a roux or slurry. Just remember that these methods can alter the taste, so you might need to adjust the seasoning afterwards.

Making soup from cooked carrots is a great way to use leftovers. You can follow your chosen recipe as normal. Just be aware that you will need to shorten the cooking time considerably. It won't take long to get the carrots soft enough to puree into a soup.

You can store the soup in the fridge for up to 3 days. Allow it to cool, and cover with plastic wrap or transfer it to an airtight container and refrigerate. Reheat thoroughly on the stove or in the microwave before eating.

It's best to store it without toppings and add these once the soup is reheated and ready to eat.

The cooked soup can be stored in the freezer for up to 3 months. Simply portion it into freezer bags or plastic containers and leave it to cool completely before transferring it to the freezer. Defrost overnight in the fridge and reheat thoroughly on the stove or in the microwave. Then add your desired toppings and enjoy.

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