This carrot and coriander soup recipe is the best way to use up those carrots in your fridge. It's easy, quick, and healthy! Plus, it's a great way to get your kids to eat their vegetables. When you want an easy and surprisingly delicious soup, make this carrot and coriander soup recipe. You will not be disappointed.
Nothing warms the body and soul like a gorgeous bowl of warm carrot and coriander soup topped with savory granola. As chilly weather moves in, you are going to want to make this soup again and again.
This carrot and coriander soup recipe is for all the home cooks out there who are looking for a light, healthy, and delicious soup to make this winter. This soup is packed with flavor and can be made in under an hour!
Ingredients for Carrot and Coriander Soup
Rich carrot puree, warm spices like coriander and ginger, coconut milk and a touch of sweetness make this soup a contender for most requested soup in Fall and Winter.
- Carrots. Naturally sweet, these delicious root veggies make a surprisingly good soup!
- Sweet Onion. Look for onions labeled Vidalia onions or just sweet onions. They are usually white or a very pale yellow color and larger than normal yellow onions. If you cannot find a sweet onion, your next choice would be a white onion.
- Cloves of Garlic. Yes, using fresh garlic does make a difference in a recipe.
- Spices. Ground Coriander Powder. Cumin. Turmeric.
- Fresh Ginger. Freshly grated ginger has so much more flavor than the kind you get in a spice jar. If you can't find fresh ginger, look for frozen minced ginger cubes.
- Agave syrup, maple syrup, or honey. You may also use maple syrup or honey.
- Full-fat coconut milk. Adds body and flavor to this vegan soup. Use coconut milk from a can and don't mistake it for coconut milk beverage.
How to Make this Carrot and Coriander Soup
In a large pot, start by combining the vegetables and spices and cook for five minutes over medium heat. Add your liquid and agave syrup. Bring it all to a boil and reduce it to a simmer for fifteen to twenty minutes. Add the coconut milk and remove the soup from the heat. When it has cooled some, puree the soup using your blender, or an immersion blender. Serve your soup warm with focaccia or falafel crackers!
Why This Recipe Works
Just the right sweetness. Carrots and a little bit of agave syrup bring just the right hint of sweetness to this Fall soup without adding many calories.
Good for you. The health benefits of carrots are uncontested and include vitamin A, antioxidants, vitamin k, vitamin c, and calcium, just to name a few.
Satisfying. This thick, delicious carrot and coriander soup recipe is comfort food at its finest. You will be surprised by how filling and satisfying this carrot soup is.
What to Serve with Carrot and Coriander Soup
Our carrot soup will taste great with crusty bread or homemade crackers. It makes a great first course for a dinner party or works well on its own for a light lunch or dinner. Pair the soup with a sandwich for a more hearty meal.
- Jalapeño Vegan Cornbread
- Cauliflower Pizza
- Mediterranean Quinoa Salad with Roasted Vegetables
- The Best Grilled Cheese Sandwich
Expert Tips
- Let the soup cool slightly before you puree the soup with an immersion blender or your countertop blender. Use great caution to prevent burns!
- Cook the soup until the carrots are tender and easy to slice with a dinner knife.
- Add fresh cilantro or fresh coriander leaves to the top of your soup, along with toasted walnuts, candied pecans, or savory granola
- Stir in a dash of coconut cream before serving to add richness and color contrast.
FAQ
Can you freeze homemade carrot and coriander soup?
Yes. Place leftover carrot ginger soup in individual serving containers with lids. Freeze for up to three months and reheat on the stovetop or in the microwave. Leftover soup is fantastic for taking to work!
How long will leftover carrot soup last?
Our carrot soup recipe will keep in an airtight container in the fridge for three to five days. The leftover soup will keep for up to three months in the freezer.
More Vegan Soup Recipes
- Vegan Split Pea Soup
- Mushroom Barley Soup
- Leek and Potato Soup
- Creamy tomato and Roasted Eggplant Soup
- Turmeric Ginger Vegetable Soup Recipe
- Vegetarian Tortilla Soup
The Story Behind this Recipe
We found these really large and fat carrots in our local vegetable market. They were labeled Israeli carrots. Now whether they come from Israel or not, we don't know (we doubt it), but they sure are delicious!
I (Ruth) have somewhat of a carrot "obsession", which started when I was a chubby 8-year-old trying to lose weight. Yep, I was awfully young when I went on a diet for the first time. And not by choice, believe me. I loved food way too much back then to give up anything... But my doctor said I "had to", so I pretty much had no choice.
That's when carrots became my best friend. I remember my mom would shred pounds at a time and have them ready in the refrigerator for me to snack on whenever I was hungry. I would cover them with mustard or lemon juice and salt and done!
Maybe not the most appealing snack for an 8-year-old, I know... But it worked for me. And at one point I ate so much of it, that my skin started to turn orange from the beta-carotene, literally.
Now fast forward 25 years... And still love them, even though I'm not on what you would call a "diet." And my skin still has a slight orange tint to it, but I'll have to blame the lack of sunshine for that one!
In any case, whether you're obsessed with carrots or just enjoy them occasionally, like any normal human being, I think you'll find this soup light, refreshing and satisfying. Perfect to welcome the cold weather.
Enjoy!
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Carrot and Coriander Soup
- Total Time: 40 mins
- Yield: 9 cups 1x
- Diet: Vegan
Description
Nothing warms the body and soul like a gorgeous bowl of warm carrot and coriander soup topped with toasted nuts. As chilly weather moves in, you are going to want to make this soup again and again.
Ingredients
- 10 medium carrots, chopped (about 1.5 lbs or 680 grams)
- 1 large sweet onion, chopped
- 4 cloves of garlic minced
- 1 tsp ground coriander powder
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp black pepper
- 1 tsp salt
- 1" piece fresh ginger grated
- 4 cups water or veggie broth
- 1 tbsp agave, maple syrup, or honey
- 1 -13.6oz can full-fat coconut milk (not coconut milk beverage)
Instructions
- Combine the carrots, onions, garlic, curry, coriander, cumin, turmeric, black pepper, salt, and ginger in a large soup pot. Mix well so the spices coat the carrots and onions. Cook over medium heat for 5 minutes (no oil necessary)
- Add the vegetable broth and agave, Bring to a boil, reduce the heat, and simmer, covered, until the carrots are tender, 15-20 minutes
- Add the coconut milk, remove from heat and let the soup cool for at least 20 minutes before blending (the soup can be warm, but it's dangerous to blend it when it's hot).
- Transfer the cooled soup to a blender making sure the lid is closed tightly, and place a kitchen towel on top of the blender. Blend until smooth (you may need to blend it in several batches depending on the size of your blender)
Notes
- Use caution when blending a hot soup, always let is cool before blending. Place a kitchen towel on top of the blender and make sure the lid is closed tightly.
- You may also use an immersion blender
- Prep Time: 10 mins
- Cooling time: 20 minutes
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7.6
- Sodium: 476
- Fat: 8.3
- Saturated Fat: 7.2
- Unsaturated Fat: 1.1
- Trans Fat: 0
- Carbohydrates: 13.9
- Fiber: 2.4
- Protein: 1.9
- Cholesterol: 0
Rocky
Wow!!!! These ARE huge carrots...I’ve never seen something so big! I also have a carrot obsession, especially with your delicious homemade hummus recipe!
Vicky & Ruth
I know!!! You would need a whole tub of hummus to eat with these, haha! 🙂
Jenny @ BAKE
This looks so good! I love the idea of a crisp quinoa as a topping!
Vicky & Ruth
Thanks!! We just LOVE quinoa... We try to use it in any way, shape or form possible, haha!!
Jamie Geller
This soup is gorgeous! I ate a ton of steamed carrots, squash and sweet potato kick with ginger carrot dressing when at NYU - got the "dish" from a vegan restaurant in the city and wouldn't ya know my face and the palms of my hands turned orange! and BTW - the carrots in Israel are small?!?! I have missed my big carrots -- too funny.
Vicky & Ruth
Jamie, I wonder if they just "made up" the name? These things were just huge!! Just one of them would be enough to turn our skin orange again 😉
Glad you liked the recipe!
Hindy
This looks amazing! I love that you added that quinoa topping! Adds so much protein.
Vicky & Ruth
Thank you Hindy! Can't go wrong with some added protein and a little crunch!
Whitney @ Jewhungry
First of all, welcome to the KC! Secondly, your pictures are so beautiful---they match this gorgeous recipe perfectly!!
Vicky & Ruth
Thank you so much!! Very excited to be part of the KC!
thejewishhostess
Great job with this recipe!!! I am printing it to try this week! Thanks girls!
Vicky & Ruth
Thanks!! Glad you liked it... This recipe is perfect for the warm summer days. Hope you enjoy it!
Chanie@BusyInBrooklyn
I must get my hands on those carrots!
Welcome to the KC! 🙂
Vicky & Ruth
Thank you Chanie!! You may need to take a little trip to NJ to get them 😉
Tamar Genger @joyofkosher
I love those big fat carrots, but never knew they were Israeli. Love the topping idea here too, so great.
Vicky & Ruth
Tamar, we had no idea they were Israeli either. We were so intrigued when we fist saw them that we had to buy them!
Melinda (Kitchen Tested)
I am totally feeling that chewy quinoa topping! I like the texture contrast with the soup.
Vicky & Ruth
Absolutely! We love to experiment with different toppings for soups and salads. Thank you 🙂
Couldn't Be Parve
I love carrot soup and your beautiful pictures make me want to dive into a big bowl right now! I always have tons of carrots on hand so this soup is going on the menu this week for sure.
Vicky & Ruth
Thank you! Glad to see I'm not the only one with a "carrot obsession", haha! Hope you enjoy it!
Sina @ thekosherspoon
Lovely soup. I like the way you coordinated the different prints on the soup bowls.
Vicky & Ruth
Thank you so much! I have an entire collection of bowls that I love to play with 😉
Ronnie Fein
Welcome to the club! The soup ingredients are perfect and I never would have thought to crisp up quinoa but now I will think about it for other recipes, so thank you. Am I right in thinking that you use 1/2 cup UNCOOKED quinoa? But you don't cook it the usual way, you just crisp it up in the pan?
Vicky & Ruth
Thank you Ronnie! For the topping we do use cooked quinoa. Look at step 2 in the instructions. We cook it slightly "al dente" so I doesn't get all mushy and crisps up a bit. Let us know if you have more questions!
Sarah Klinkowitz
I've seen carrots this big, but I didn't know they were called Israeli carrots! The flavor is really better than the carrots in the bags - I bet this soup was so good!
Judee@ Gluten Free A-Z
Fabulous photos ! Can't wait to try this recipe.. I'm pinning it right now. Love it!!
Gwen Jennings
This was delicious! The only thing I did differently was omit the cooking! I added one whole navel orange, peel included, and blended on highest setting. Yum!
Tracy
I am so thrilled to have discovered your blog! This is the first of your recipes that I'm giving a whirl. The mixture is simmering as I write. Hopefully I'll be able to still rate the recipe after I have a taste. It is sooooo hot in TX right now- I cannot get enough chilled soup. Do you think it can be frozen?
Vicky & Ruth
Hi there! Glad you found us!! This soup should be ok to freeze. Hope you enjoyed it! Stay cool! 🙂
Roxanne
Great recipe. I add a little bit of coconut milk, which went well with the spices. I plan on making this again in the fall - because it also tastes great warm. Thank you for sharing!
Vicky & Ruth
We love carrots and coconut milk. Great variation!
Terry C.
I read that this is a chilled soup, which is always fun and different. But we are in the middle of winter right now and I had a craving to use up carrots I have in a healthier way other than carrot cake.. I came across your website and have everything for this recipe so I am hoping you can have this hot with the same tasty, wonderful results?
Thanks.
P.s. By the way, I LOVE carrot cake!! . So I am really making a sacrifice here...haha
Vicky & Ruth
You can have this soup hot as well as cold. It will be delicious either way!
Emil
Wow! This soup was fantastic! I loved all of the flavors and it was so cozy and comforting. We will definitely be making this again!
Vicky and Ruth
Thank you so much! We so appreciate you taking the time to review our recipe!
Marcia
I made this soup as written for dinner Friday. It came together easily and was delicious. We just finished the leftovers and enjoyed it so much I'm planning to make a batch to freeze for quick meals. I topped it with a homemade grain free granola which gave a nice presentation and contrast in texture.
Vicky and Ruth
I love to top soup with granola too! Thank you for taking the time to leave a comment on the carrot coriander soup recipe.