Carrot and coriander soup
This carrot and coriander soup is An easy, budget busting recipe for a classic winter warmer all the family will love.
Carrot and coriander soup is a firm favourite in our house. As well as being a good winter warmer I like giving the kids soup for lunch as it’s healthy and a great way of getting some vegetables in them in the middle of the day.
This easy carrot and coriander soup is a great soup for kids. As well as being a relatively ‘safe’ flavour which is great for fussy eaters. It’s so easy to make, children who can use a peeler can help to make it. The little touch of coriander makes it a little more interesting (although I know corriander is a love / hate flavour for a lot of people, so if you don’t like it, just leave it out!)
How can kids help to make this easy carrot and coriander soup?
There are few different things kids can do to help make this easy carrot soup, although as most involve knives or peelers, it’s perhaps not one for toddlers or really young chefs. Now that my kids are a wee bit older, they were able to help peel and cut the carrots. That might sound scary, but if you teach your kids always to peel away from their hands, it’s something they are very capable of. Even older kids can even help chopping some of the carrots. We stuck to smaller, thinner ones that were easy to cut, and didnt do the end bits so it was safe enough, and all fingers were still entact at the end!
If you do have really little kids who can’t use knives or peelers yet, perhaps just get them to help peel carrots or prepare the stock cube ready for the stock.
Can I add other vegetables to the carrot soup?
Absolutely! Carrot soup serves as a fantastic canvas for experimenting with flavors.You can add other route vegetables like sweet potatoes, parsnip or butternut squash, or even a few peppers or leeks will enhance the taste and texture. Carrot soup is a great base, but I normally also throw in any sad looking vegetables I have lying around.
Is there a way to make the soup creamy without using any dairy?
Yes, you can achieve a creaminess without dairy by adding coconut milk, almond milk or oat milk.
Can I make carrot soup ahead of time?
Absolutely. Carrot soup is a great dish to make ahead. After preparing and pureeing the soup, let it cool down before refrigerating or freezing. When ready to serve, gently reheat the soup on the stovetop, adding a bit of extra sock or milk if needed to achieve the desired consistency.
I normally make a large batch of carrot soup and freeze it in individual portions that are perfect for lunches.
What can I serve with carrot soup?
Carrot soup goes well with a variety of side dishes. Classic choices include a crusty loaf, whole-meal bread, or a simple side salad.
Difficulty: Easy
Time:40 minutes (10 minutes preparation, 30 minutes cooking)
Serves: 4
Ingredients
3 tbsp butter
3 leeks or onions
2 cloves of garlic
5 large carrots (approx 600g)
1 tbsp coriander (cilantro)
4 cups (1 litre) chicken stock
1 tbsp plain yoghurt or crème fraiche
how to make carrot and coriander soup
Prepare and cook the vegetables
Peel and chop the carrots, onions/leek and garlic.
Depending on their age, your kids can help you peel the onions, garlic and carrots and even chop some of the vegetables. You don’t have to cut the carrots too neatly which makes it a great one for practicing knife skills. Just keep eye on their fingers around sharp knives. Peeling is also a great place for kids to begin to learn how to prepare vegetable – it’s a bit safer than using a knife if you teach them how to do it properly so great for younger siblings.
Melt the butter in a large pan. Add the onions/leeks, and cook for a few minutes until they have started to soften. Add the garlic and cook for another minutes.
Finally, add the carrots, cover and leave to cook on a low heat for around 5-10 minutes until the vegetables are beginning to soften.
Add the coriander and stock
Stir in the coriander and cook for about one minute. While it’s doing that, get your kids to help you make the stock.
Add the stock to the pan, then bring it to the boil, cover and simmer for around 20 minutes until the vegetables are tender.
Serve the carrot and coriander soup
Leave to cool slightly, then puree the soup in a blender or with a stick blender until the soup is smooth.
Serve with a dollop of plain yoghurt or crème fraiche.
Creamy carrot and corriander soup
Ingredients
- 3 tbsp butter
- 3 leeks or onions
- 2 cloves of garlic
- 5 large carrots approx 600g
- 1 tbsp coriander cilantro
- 4 cups 1 litre chicken stock
- 1 tbsp plain yoghurt or crème fraiche
Instructions
Prepare and cook the vegetables
- Peel and chop the carrots, onions/leek and garlic.
- Melt the butter in a large pan. Add the onions/leeks, carrots and garlic and stir well to coat in the butter. Cover and leave to cook on a low heat for around 10 minutes until the vegetables are beginning to soften.
Add the coriander and stock
- Stir in the coriander and cook for about one minute. Pour in the stock and season with salt and pepper to taste. Bring to the boil, cover and simmer for around 20 minutes until the vegetables are tender.
Serve the carrot and coriander soup
- Leave to cool slightly, then puree the soup in a blender or with a stick blender until the soup is smooth.
- Serve with a dollop of yoghurt or crème fraiche.
Similar recipes
If you liked this carrot and coriander soup, you’ll love our creamy tomato soup recipe our Scotch broth as well as some easy bread recipes to go with it.
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