Description
Hearty carrot and coriander soup brings warmth to chilly days with its rich, aromatic blend of fresh vegetables and fragrant herbs. Spoon through this comforting bowl that connects kitchen creativity with nourishing ingredients, inviting you to savor each spoonful of wholesome goodness.
Ingredients
Scale
Main Vegetables:
- 2 pounds (907 grams) whole carrots, peeled and chopped
- 1 yellow onion, diced
Herbs and Spices:
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon minced garlic
- Large handful fresh cilantro, roughly chopped
- Cracked black pepper to taste
Liquid and Fat Ingredients:
- 6 cups (1.4 liters) vegetable broth
- 1 cup (237 milliliters) heavy cream or fat-free half and half
- 2 tablespoons (30 milliliters) butter
- 2–3 teaspoons salt to taste
- Juice of 1/2 lemon, about 2 tablespoons (30 milliliters)
Instructions
- Heat butter in a spacious pot over medium heat, allowing garlic to release its aromatic essence for 2-3 minutes until golden and fragrant.
- Incorporate diced onions, sautéing until translucent and softened, then introduce chopped carrots, stirring to combine.
- Gently pour vegetable broth into the pot, ensuring vegetables are fully submerged, and elevate heat to trigger a rolling boil.
- Reduce temperature to low, allowing the mixture to simmer gently for 10-12 minutes, or until carrots become fork-tender and easily pierced.
- Transfer the soup to a blender, processing until completely smooth and creamy, creating a velvety consistent texture without lumps.
- Return the pureed soup to the pot, introducing cream, ground coriander, cumin, fresh lemon juice, salt, and black pepper, whisking thoroughly to integrate flavors.
- Conduct a final taste assessment, adjusting seasonings as needed for balanced flavor profile, and garnish with freshly chopped cilantro immediately before serving.
Notes
- Butter substitution works great for dairy-free diets by using olive oil or coconut oil, which adds a subtle richness to the soup.
- Roasting carrots beforehand intensifies their natural sweetness and develops deeper flavor complexity before blending.
- Fresh coriander leaves make an incredible garnish that elevates visual appeal and provides bright, zesty finishing notes to the soup.
- Vegan adaptation is simple: replace cream with coconut milk or cashew cream for similar smooth texture and added nutritional value.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 25 mg