Soups

Easy Carrot and Coriander Soup

Sweet carrots and fragrant coriander come together in a smooth, warming soup that's full of gentle flavour. This simple British favourite is made with everyday vegetables and tastes especially good with fresh crusty bread for dipping.

Prep: 15 min
Cook: 30 min
Total: 45 min active; elapsed time unverified
Serves: 4

Our British Kitchen

13 October 2026

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Vibrant orange carrot and coriander soup in a speckled ceramic bowl topped with chopped coriander leaves on a rustic kitchen table

Why You'll Love This Recipe

Fresh coriander added off the heat preserves its bright aromatic fragrance, elevating the sweet carrot base.
Carrots provide natural sweetness and velvety body without needing added cream or thickeners.
One pot and an immersion stick blender mean minimal washing up and effortless preparation.
Scales easily for batch cooking and keeps refrigerated for up to 3 days or frozen for 2 months.

What You Need

Carrots, onion, garlic, fresh coriander, ground coriander, olive oil and vegetable stock — seven straightforward ingredients for a vibrant, warming British soup.

Fresh carrots, a lush bunch of fresh coriander, brown onion, garlic, ground coriander and olive oil arranged on a wooden board

Carrots, peeled and cut into 2cm chunks – Standard mature carrots provide the richest natural sweetness and body.
Medium brown onion, roughly chopped – Builds a savoury foundation for the soup base.
Garlic cloves, roughly chopped – Adds gentle aromatic depth without overpowering the coriander.
Ground coriander – Bloomed briefly in the warm oil to release warm, nutty spice aromatics.
Ground cumin (optional) – Provides subtle earthy warmth alongside the coriander.
Olive oil – For softening the aromatics gently on the hob.
Litre good-quality vegetable stock – Savory stock balances the natural sweetness of the carrots; ensure vegan-certified if needed.
Fresh coriander (1 large bunch), stems and leaves separated – Finely chop stems to soften with onions; reserve leaves to fold in off the heat before blending.
Fine sea salt and freshly ground black pepper – Season in stages and adjust generously after blending.

Need to convert cups to grams for this recipe?

Use our free Cups to Grams Converter for practical ingredient conversions.

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How to Make Easy Carrot and Coriander Soup

Step 1: Soften the aromatics

Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent. Add the garlic, finely chopped fresh coriander stems and ground coriander (plus cumin if using). Stir continuously for 2 minutes until the ground spice is noticeably fragrant and toasty.

Step 2: Add the carrots and stock

Tip in the carrot chunks and stir to coat them thoroughly in the spiced aromatic oil. Pour in the vegetable stock so it covers the carrots. Bring to a boil, then reduce the heat to a steady simmer. Cook uncovered for 20–22 minutes until the carrots are completely tender when pressed with a wooden spoon.

Step 3: Stir in coriander leaves off the heat

Remove the saucepan from the heat source completely. Roughly tear or chop the reserved fresh coriander leaves and stir them straight into the hot soup. Adding delicate leaves off the heat preserves their vibrant green colour and fragile herbal aroma, preventing the volatile oils from dissipating.

Step 4: Blend until smooth and velvety

Insert a stick immersion blender deep into the pan and purée until completely smooth and velvety. If using a countertop jug blender, allow the soup to cool for at least 10–15 minutes first; fill the jug no more than half full, remove the central lid stopper to vent steam safely, cover with a folded tea towel and blend in batches.

Step 5: Season and serve

Return to a low heat briefly to warm through if necessary. Taste carefully and season with fine sea salt and freshly ground black pepper—the carrot's natural sweetness needs adequate salt to achieve savoury balance. Ladle into warm bowls, scatter extra coriander leaves over top, and serve with crusty bread.

How We Serve It at Home

Ladle into warmed bowls while still steaming. A scatter of fresh coriander leaves across the surface adds a vibrant herbal finish. Serve alongside thick crusty bread for dipping.

Bowl of smooth bright orange carrot and coriander soup served with thick crusty bread beside a bright window

Easy Carrot and Coriander Soup

No reviews yet

Published by Our British KitchenEasy

Prep Time

15 mins

Cook Time

30 mins

Estimated Total Time

45 min active; elapsed time unverified

Yield / Servings

4 Servings

Equipment Needed

Large saucepan or stockpot (at least 3-litre capacity)
Stick/immersion blender (strongly recommended for safe in-pot blending)
Sharp chef's knife and stable chopping board
Vegetable peeler
Wooden spoon
Ladle

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

700g carrots, peeled and cut into 2cm chunks: Standard mature carrots provide the richest natural sweetness and body.
1 medium brown onion, roughly chopped: Builds a savoury foundation for the soup base.
2 garlic cloves, roughly chopped: Adds gentle aromatic depth without overpowering the coriander.
1 tsp ground coriander: Bloomed briefly in the warm oil to release warm, nutty spice aromatics.
½ tsp ground cumin (optional): Provides subtle earthy warmth alongside the coriander.
2 tbsp olive oil: For softening the aromatics gently on the hob.
1 litre good-quality vegetable stock: Savory stock balances the natural sweetness of the carrots; ensure vegan-certified if needed.
30g fresh coriander (1 large bunch), stems and leaves separated: Finely chop stems to soften with onions; reserve leaves to fold in off the heat before blending.
Fine sea salt and freshly ground black pepper: Season in stages and adjust generously after blending.

Instructions

Heat olive oil in a large saucepan over medium heat. Cook onion 5 minutes until translucent. Add garlic, chopped coriander stems and ground spices; cook 2 minutes until fragrant.
Add carrot chunks and vegetable stock. Bring to a boil, reduce to a steady simmer and cook uncovered for 20–22 minutes until carrots are completely tender.
Remove pan from heat completely. Stir in the reserved fresh coriander leaves, letting them wilt gently in the residual heat.
Blend with an immersion stick blender until velvety and completely smooth. If using a jug blender, cool 15 minutes first, vent lid with a tea towel, and blend in half-full batches.
Warm gently if needed. Taste and season with salt and pepper. Ladle into warmed bowls and serve with fresh crusty bread.

Nutrition Information

Per ServingServing: 1 bowl (¼ of recipe)

Calories

145kcal

Total Fat

6.9g

Protein

1.9g

Carbohydrates

16.5g

Dietary Fiber5.5 g

Total Sugars8.5 g

Sodium460 mg

Calcium62 mg

Iron1.1 mg

Chef's Notes & Expert Advice

The single most impactful technique in this recipe is adding the fresh coriander leaves off the heat right before blending. Fresh coriander contains delicate volatile aromatic compounds that dissipate quickly when simmered continuously. Blooming the ground coriander early in olive oil establishes a warm, nutty foundation, while the fresh leaves folded in off the heat deliver a bright herbal finish.

Frequently Asked Questions

Yes, this soup reheats exceptionally well and the flavours deepen overnight. Allow it to cool within two hours of cooking, refrigerate in sealed containers for up to three days, and reheat gently on the hob.

The base recipe is entirely plant-based and suitable for vegans, using only olive oil, fresh vegetables and vegetable stock. Always verify that your chosen vegetable stock brand is certified vegan.

Continuous simmering destroys the delicate aromatic oils in fresh coriander leaves, leaving a dull flavour. Stirring them in off the heat just before blending preserves their bright, fragrant herbal freshness.

An immersion stick blender used directly in the saucepan is safest. If using a jug blender, let the soup cool for 15 minutes, fill no more than half full, remove the central stopper to let steam escape safely, and hold a folded tea towel firmly over the lid.

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Easy Carrot and Coriander Soup

Prep

15 min

Cook

30 min

Total

45 min active; elapsed time unverified

Serves

Our British Kitchen

13 October 2026

Share Recipe:

What You Need

Carrots, onion, garlic, fresh coriander, ground coriander, olive oil and vegetable stock — seven straightforward ingredients for a vibrant, warming British soup.

Carrots, peeled and cut into 2cm chunks – Standard mature carrots provide the richest natural sweetness and body.

Medium brown onion, roughly chopped – Builds a savoury foundation for the soup base.

Garlic cloves, roughly chopped – Adds gentle aromatic depth without overpowering the coriander.

Ground coriander – Bloomed briefly in the warm oil to release warm, nutty spice aromatics.

Ground cumin (optional) – Provides subtle earthy warmth alongside the coriander.

Olive oil – For softening the aromatics gently on the hob.

Litre good-quality vegetable stock – Savory stock balances the natural sweetness of the carrots; ensure vegan-certified if needed.

Fresh coriander (1 large bunch), stems and leaves separated – Finely chop stems to soften with onions; reserve leaves to fold in off the heat before blending.

Fine sea salt and freshly ground black pepper – Season in stages and adjust generously after blending.

Need to convert cups to grams for this recipe?

Use our free Cups to Grams Converter for practical ingredient conversions.

Open Cups to Grams Converter

How to Make Easy Carrot and Coriander Soup

Step 1: Soften the aromatics

Step 2: Add the carrots and stock

Step 3: Stir in coriander leaves off the heat

Step 4: Blend until smooth and velvety

Step 5: Season and serve

Easy Carrot and Coriander Soup

No reviews yet

Published by Our British KitchenEasy

Prep Time

15 mins

Cook Time

30 mins

Estimated Total Time

45 min active; elapsed time unverified

Yield / Servings

4 Servings

Equipment Needed

Large saucepan or stockpot (at least 3-litre capacity)
Stick/immersion blender (strongly recommended for safe in-pot blending)
Sharp chef's knife and stable chopping board
Vegetable peeler
Wooden spoon
Ladle

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

700g carrots, peeled and cut into 2cm chunks: Standard mature carrots provide the richest natural sweetness and body.
1 medium brown onion, roughly chopped: Builds a savoury foundation for the soup base.
2 garlic cloves, roughly chopped: Adds gentle aromatic depth without overpowering the coriander.
1 tsp ground coriander: Bloomed briefly in the warm oil to release warm, nutty spice aromatics.
½ tsp ground cumin (optional): Provides subtle earthy warmth alongside the coriander.
2 tbsp olive oil: For softening the aromatics gently on the hob.
1 litre good-quality vegetable stock: Savory stock balances the natural sweetness of the carrots; ensure vegan-certified if needed.
30g fresh coriander (1 large bunch), stems and leaves separated: Finely chop stems to soften with onions; reserve leaves to fold in off the heat before blending.
Fine sea salt and freshly ground black pepper: Season in stages and adjust generously after blending.

Instructions

Heat olive oil in a large saucepan over medium heat. Cook onion 5 minutes until translucent. Add garlic, chopped coriander stems and ground spices; cook 2 minutes until fragrant.
Add carrot chunks and vegetable stock. Bring to a boil, reduce to a steady simmer and cook uncovered for 20–22 minutes until carrots are completely tender.
Remove pan from heat completely. Stir in the reserved fresh coriander leaves, letting them wilt gently in the residual heat.
Blend with an immersion stick blender until velvety and completely smooth. If using a jug blender, cool 15 minutes first, vent lid with a tea towel, and blend in half-full batches.
Warm gently if needed. Taste and season with salt and pepper. Ladle into warmed bowls and serve with fresh crusty bread.

Nutrition Information

Per ServingServing: 1 bowl (¼ of recipe)

Calories

145kcal

Total Fat

6.9g

Protein

1.9g

Carbohydrates

16.5g

Dietary Fiber5.5 g

Total Sugars8.5 g

Sodium460 mg

Calcium62 mg

Iron1.1 mg

Chef's Notes & Expert Advice

The single most impactful technique in this recipe is adding the fresh coriander leaves off the heat right before blending. Fresh coriander contains delicate volatile aromatic compounds that dissipate quickly when simmered continuously. Blooming the ground coriander early in olive oil establishes a warm, nutty foundation, while the fresh leaves folded in off the heat deliver a bright herbal finish.