Carrot and coriander soup recipies

This carrot and coriander soup is great on so many levels. If you are wanting a soup that is easy, this is for you. If you want it to be healthy, at only 56 calories then it hits the spot. If you like it creamy and/or spicy then you are in luck.

Even though it uses semi skimmed milk it still tastes rich and creamy. If you like a bit of spice to your soup then using fresh coriander will give it the tangy, spicy bite you want. Of course if you like it really spicy you can always add some black pepper to the finished soup for a real kick.

For me this is a great starter as it goes with pretty much any menu plan. It also does well for a low calorie main with some nice fresh bread if you are not looking for anything too heavy.

How to make this creamy carrot and coriander soup? A few simple ingredients and the following method will help you make one of the best, cheapest and tastiest soups you will ever have tried

  • 750g carrots
  • 1 x vegetable stock cube
  • 1 large bunch fresh coriander
  • 200 ml semi skimmed milk
  • salt to taste


Peel and chop the carrots into small pieces, the smaller the pieces the faster the soup will cook. If you are really pressed for time you may want to grate the carrots. This will take a little longer than chopping but the cook time will be much less.

Add 1 litre of water and bring to the boil. When the water begins to boil crumble in the stock cube and stir until the cube has dissolved.

Bring to the boil and simmer for 25 minutes or until the carrots are soft, depending on how small you chopped them.

If you are using a slow cooker place the carrots into the slow cooker with the water. In a separate jug add 50ml of boiling water and the stock cube and mix until the stock cube has dissolved. Once done add this to the slow cooker and follow the manufacturers guidelines for soup.

While the carrots are cooking roughly chop the coriander taking care to remove as much of the stalk as possible.

For a creamy finish to the soup pour the cooked carrots, and stock liquid into a blender or food processor and blitz for a few seconds until smooth.

Add the milk to the blended carrots to increase the creamy texture of the soup and add the chopped coriander.

Simmer for another 10 minutes and serve with nice fresh bread.

Food Hacks

Omit the milk if lactose intolerant.

A handful of cheese makes the soup yummy.

Store in freezer to have delicious soup on hand whenever you want it.

This is a simple slow cooker carrot soup with coriander that I’ll make if I buy a bag of carrots, when I only actually wanted ONE carrot for what I was cooking. Rather than leaving the carrots sitting in the bag loitering, I thought I’d get rid of them soonest by using the slow cooker to make a carrot soup. And, as I had some coriander to use up, I thought I might as well toss that in too!

Using a slow cooker to make soup is easy, it’s a real Cheats’ Soup! You put barely any effort in and a few hours later there’s soup. It’s magic.


  • 1 medium onion, chopped – or I’ll use 3 tablespoons of dried onions and chop those up even finer.
  • 1 pound/500 grams of carrots; these need to be topped/tailed and peeled then cut into smaller chunks.
  • 1 heaped teaspoon of dried coriander – or fresh if you’ve got it.
  • 2 heaped teaspoons of garlic powder (you can use fresh 2 garlic cloves, crushed, if you want)
  • About 1 litre of water, with 2 small vegetable stock pots or 2-3 vegetable stock cubes – mixed together so you’ve got stock.
  • 2 tablespoons of brown sugar, white if you’ve not got brown, don’t let this stop you!
  • 1½ teaspoons ground ginger, fresh, frozen or from a jar!
  • 1/4 teaspoon salt
  • 3 tablespoons instant mash powder. I use this to thicken the soup, if you don’t have this, then you can grate one real (peeled) medium-sized potato into the pot instead.
  • Salt/pepper to taste.


  1. Add everything to the slow cooker and give it a stir round.
  2. Put the lid on the slow cooker and cook on HIGH for 1 hour, then turn down to LOW for 6 hours.
  3. You now need to blend the soup down so it’s the consistency you like. You can do this in a food processor, or with a stick blender, or just a fork if you’ve no gadgets! I’ve got a cheap stick blender just for when I make soup.

How to Make Soup Thicker or Thinner

At this point you are the judge of whether the soup’s thick, or thin, enough for your liking. It’s simple to thicken soup or make it thinner. Simply add more boiling water to make it thinner – or more instant potato granules to make it thicker. Whichever you do, add these slowly so you get it spot on first time.

Can You Freeze Carrot Soup?

This soup freezes easily – just cool it down and put it into a freezer-safe container. I tend to portion it up using a mug as my measurement tool. I keep empty butter tubs to use to shape soup portions into flat discs. To cook the soup you can defrost it overnight in the fridge, then heat it up in a saucepan or microwave. Alternatively you can cook the soup from frozen in the microwave or in a saucepan simply by keeping an eye on it and stirring it frequently to break it up as it defrosts.


I just have toast with soup. I don’t bother with garnishes – those are your choice.

Tags:Slow Cooker Soup, Vegetable Soup Recipe

Carrot & Coriander Soup

Today I decided I wanted to give the family a healthy low fat lunch and spotting a large bag of carrots and some leftover coriander in the fridge it didn’t take me long to decide to make Carrot & Coriander Soup. I’d been out to the dentist and buying last minute school stationery with my daughter this morning so we didn’t get to eat until 2 pm.

The wait was worth it though as everyone loved the soup and there were soon 4 empty bowls. It’s great to know that you’ve given your family something really healthy. It’s so easy to get into a rut at lunchtime and eat the same things (my daughter has a thing for scrambled eggs on toast)!

This was my second attempt at making Carrot & Coriander Soup, the first time I made it I’d mistakenly picked up a bag of flat leaf parsley and so my recipe for Carrot & Parsley Soup came about (which was a big hit here too)!

If you’ve become inspired to make carrot soup you might also want to check out these offerings:

Carrot & Parsley Soup from Fab Food 4 All

Curried Bean, Carrot & Coriander Soup from Coffee & Vanilla

Vegan Zesty Carrot and Sweet Potato Coconut Soup from Fuss Free Flavours

Carrot & Cumin Soup from Cook Sister

Carrot, Ginger & Quinoa Soup from Elizabeth’s Kitchen Diary

Scottish Tattie, Neep & Carrot Soup from Tinned Tomatoes

As this soup is packed full of vegetables and very cheap to make, I am entering it into a few blog events:

Extra Veg – run by Fuss Free Flavours and Utterly Scrummy and this month hosted by Elizabeth’s Kitchen Diary.

Credit Crunch Munch – run by myself and Fuss Free Flavours and this month hosted by Maison Cupcake.

Why not pin for later?

4.72 from 7 votes A tasty Carrot & Coriander Soup that the whole family will love. Course Appetiser, Light Lunch Cuisine British Keyword carrot, soup, vegetarian Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 6 Author Camilla

  • 1 tbsp Rapeseed Oil
  • 20 g Butter
  • 2 Onions medium size, chopped
  • 2 Celery stalks chopped
  • 3 Garlic cloves crushed
  • 600 g Carrots peeled and sliced
  • 900 mls chicken or vegetable stock
  • 25 g Fresh coriander roughly chopped, including stems + some for garnish
  • Freshly ground salt and pepper
  1. Heat the oil and butter over a medium heat then add the onion, celery and garlic.
  2. Sweat under a lid until tender (stirring occasionally).
  3. Add the carrots, stock and seasoning.
  4. Bring to the boil, replace lid and then reduce to a simmer.
  5. Cook for 10 minutes or until carrots are tender.
  6. Stir in the coriander.
  7. Blend the soup (I use a stick blender), adjust the seasoning if necessary and re-heat.
  8. Serve garnished with some chopped coriander and some crusty bread.

This warming, healthy, low-fat recipe for Quick & Easy Carrot and Coriander Soup is perfect for cold winter days.

This time of year, there is nothing better than coming home to a bowlful of hot, comforting soup and this simple recipe can dish it up in no time flat!

This soup is such a delicious way to use up carrots and it’s so delicious, it will leave you craving more!

I just love soup! I probably have more soup recipes than anything else. It’s always been one of my favorite things. Here in the UK, they don’t really serve too much soup in restaurants.

It makes me so homesick for American restaurants that have it on every menu! And when I do come across a place that serves soup, I order it hoping it’s everything I’m craving, but it almost never is.

I don’t know why, but I just can’t get a decent bowl of soup, so is it any wonder I make so much at home?

Everyone I make this Carrot and Coriander Soup recipe for just loves it! It’s super healthy and low fat too!

It’s just perfect for an easy supper on those busy weeknights that call for nothing but simplicity. In fact, the only tedious part is peeling and cutting up the carrots, onion and one potato!

You just saute the onion in a pot, add the carrots, potato, and stock. Cook it until soft and blitz it in a food processor – it’s that simple!

It’s thick, velvety smooth, and packed full of flavor!

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Other Soup Recipes You’ll Love
  • Potato Leek Soup
  • Creamy Celery Soup
  • Yellow Split Pea and Bacon Soup
  • Homemade Lentil Soup
  • Split Pea and Ham Soup

Quick & Easy Carrot and Coriander Soup

This warming and healthy recipe is perfect for cold winter days. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Course: Appetizer Cuisine: American Keyword: comfort food, soup, vegetables Servings: 4 Calories: 134kcal Author: Erren Hart of Erren’s Kitchen

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 pound carrots, peeled and chopped
  • 1 large potato, peeled and cut into chunks
  • 5 cups chicken or vegetable stock
  • 2 teaspoons ground coriander
  • a good handful of fresh cilantro, chopped
  • salt and pepper to taste

Cups – Metric

  • Heat the olive oil in a large stock pot, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato. Cook for 1 minute. Add the carrots and stock, bring to the boil. Reduce the heat, cover and cook for 20 mins until the carrots are tender.
  • Pour into a food processor and blitz until smooth (you may need to do this in a couple of batches). Return to the pot, add the cilantro, taste, season with salt and pepper if necessary, then reheat to serve.


Calories: 134kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Sodium: 1159mg | Potassium: 857mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18945IU | Vitamin C: 35.6mg | Calcium: 77mg | Iron: 2.7mg Tried this recipe?Mention @ErrensKitchen or tag #ErrensKitchen!

Carrot & Coriander Soup: A spring essential! My version is fat-free, quick and super duper simple to make.

It’s actually embarrassing how easy it is to put together. And it’s even more embarrassing that it’s only 70 calories per serving!

Which makes it an absolutely perfect starter – not too heavy but still satisfying and full of flavour.

Whenever I come home carrying a bag of vegetables from the market, my dog knows if I’ve bought carrots.

She immediately sniffs them out and digs her face into the bag (whilst I’m still carrying it into the house).

I especially love when they’ve still got their tops on, because she looks so amusing carrying around a carrot, tripping over the leaves! I’ll have to take a photo of it next time.

As for coriander… we’re pretty obsessed with that in our house too. One of my favourite ways to use it is to roast it with some broccoli and garlic. It’s HEAVEN.

I will have to put the recipe on the blog soon, I can’t believe I haven’t already shared it. Anyway, my next favourite way to eat it is this soup…

Despite being only 5 ingredients, fat-free and ready in 20 minutes… this soup is so creamy and flavourful, you wouldn’t know someone hadn’t been slaving over a pan for hours making it 😉

This soup is:

  • Vegetarian & vegan
  • Dairy-free
  • Gluten-free & paleo
  • Nut-free
  • Soy-free
  • Fat-free
  • Only 70 calories per serving!


  • 1/2 white onion, diced
  • 4 large carrots, peeled and roughly chopped
  • 1 medium white potato, peeled and roughly chopped
  • 4 cups / 940ml low-salt vegetable stock
  • A large bunch of fresh coriander


  1. Simply add all the ingredients to a large saucepan and boil for 15 minutes until the vegetables are tender.
  2. Transfer to a blender and mix until smooth.
  3. Serve with extra chopped coriander and enjoy!
Nutrition Information

Yield 4
Amount Per Serving Calories 71 Saturated Fat 0.2g Carbohydrates 16.6g Fiber 3g Sugar 4g Protein 1.7g

Want more high carb low fat recipes? Click on the image below!

What’s your favourite way to enjoy carrots? I love them just eaten raw with some hummus 🙂

This carrot and coriander soup recipe is a classic soup recipe – it’s wholesome, delicious and low in calories for a perfect light lunch or starter.

Not only is this carrot and coriander soup recipe is super comforting for when you just a need a hug in a bowl, this light recipe is also only 102 calories per portion so it makes a nice low-cal option for lunch. The strong, herby flavours of the ground and fresh coriander complement the carrots beautifully. This carrot and coriander soup recipe serves 4 people and will take around 35 mins to prepare and cook, so you won’t even have to spend that long in the kitchen to prepare it. Leftovers can be stored in an airtight container in the fridge for up to 2 days. You can also freeze this soup, defrost in the fridge overnight and reheat thoroughly before serving again, which makes this carrot and coriander soup a super easy meal to have in the freezer for when you need a easy and quick lunch.

Loved this soup recipe? Find lots more inspiration for delicious soup recipes here!

Watch how to make Carrot and coriander soup

  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 450g carrots, washed and sliced
  • 1 clove garlic, crushed
  • 1tsp ground coriander
  • 1.2 ltr vegetable stock
  • 3tbsp chopped fresh coriander
  • Squeeze of lemon juice
  • Freshly grated nutmeg to taste
  • Salt and freshly ground black pepper


  • Sauté the onions, carrots and garlic in a large pan with the oil for 4 mins. Once they have softened, but not coloured, add the ground corinader and stir. Season with salt and black pepper.

  • Pour the vegetable stock into the pan and bring to the boil. Cover the pan and allow to simmer until the carrots are tender, this should take around 20 mins.

  • Stir through the fresh corinader, remove from the heat and blend the soup, adding the lemon juice, nutmeg and seasoning to taste as you do. You can use a hand blender or a food processor to blend your soup.

  • The soup will have cooled whilst blending, so if you plan to eat it right away, gently reheat the soup, without boiling it, and serve. If you are saving it for later, allow to cool and place in a airtight container in the fridge or freezer.

Top tip for making Carrot and coriander soup

Garnish with a swirl of single cream (or soya cream for a dairy-free soup).

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Carrot and Coriander Soup

Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.

Now tip them into a pestle and mortar and crush them coarsely. Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed seeds, then cover the pan and let the vegetables cook over a gentle heat until they are beginning to soften – about 10 minutes. Next, add the stock and season with salt and pepper and bring everything up to the boil.

Then reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the vegetables are tender. Leave the soup to cool a little, then you can liquidise the whole lot in batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of fresh coriander.