Carrot and Coriander Soup Recipe

This is the soup to make when the fridge holds little more than a bag of carrots: sweet, silky and warming, with ground coriander and cumin giving it depth and a handful of fresh coriander lifting it at the end. One pot, 15 minutes of hands-on prep, and it freezes beautifully — make a batch on Sunday and lunch is sorted for days.

Ingredients

• 1 tbsp olive oil
• 1 large onion (about 150g), chopped
• 600g carrots, peeled and roughly chopped
• 2 garlic cloves, crushed
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 litre hot vegetable stock
• 25g fresh coriander, roughly chopped, plus extra leaves to serve
• Sea salt and freshly ground black pepper
• Squeeze of lemon juice (optional, to finish)
• 4 tbsp natural yoghurt, to serve (optional)

Method

1. Soften the onion. Heat the olive oil in a large saucepan or soup pot over a medium heat. Add the chopped onion with a pinch of salt and cook for 5–6 minutes, stirring now and then, until soft and translucent.
2. Add the carrots and spices. Stir in the carrots, garlic, ground coriander and cumin. Cook for 2 minutes, stirring, until everything smells fragrant — toasting the spices in the oil wakes them up.
3. Simmer. Pour in the hot vegetable stock and bring to the boil. Reduce the heat, half-cover with a lid and simmer gently for about 20 minutes, until the carrots are completely tender when pierced with a knife.
4. Blend. Take the pot off the heat, stir in the chopped fresh coriander, and blend until completely smooth — a stick blender straight in the pot is easiest, or blend in batches in a jug blender (let it cool for a few minutes first and never fill past halfway).
5. Season and finish. Taste and season generously with salt and pepper. Add a squeeze of lemon juice if you like — it sharpens the sweetness of the carrots. Reheat gently if needed, but don’t boil after blending.
6. Serve. Ladle into warm bowls, swirl with a spoonful of yoghurt if using, and scatter over the extra coriander leaves.

Tips and variations

• Make it ahead: the soup keeps in the fridge for up to 3 days and reheats perfectly. It also freezes well for up to 3 months — freeze in portions, thaw overnight in the fridge and reheat until piping hot.
• Too thick or too thin? Blend in a splash more stock to loosen it, or simmer uncovered for a few minutes to reduce it.
• No fresh coriander? Flat-leaf parsley works, though the flavour is different — don’t substitute dried coriander leaf, which tastes of very little.
• Extra depth: roast the carrots at 200°C (180°C fan) for 25 minutes before adding them for a deeper, sweeter soup — just add 10 minutes to the total time.
• Serving idea: a swirl of yoghurt and a few toasted pumpkin seeds on top turn this into a proper dinner-party starter.

A bowl of this counts nicely towards your veg for the day — the NHS Eatwell Guide recommends eating at least 5 portions of a variety of fruit and vegetables every day, and the vegetables in cooked dishes like soups count towards the total.

What to serve with it

This soup is substantial enough for a light lunch on its own, but a few accompaniments turn it into a proper meal. Thick slices of crusty sourdough or a warm naan are the obvious partners for dunking. For something more filling, serve it alongside a grilled cheese sandwich — the crunch and saltiness play beautifully against the soup’s sweetness. A simple side salad of peppery rocket with a lemon dressing keeps the whole meal fresh and light.

If you enjoy simple weeknight cooking, try our healthy dinner recipes for two for more easy ideas, and when the festive season arrives, our Christmas Day 2026 hub has the full holiday menu covered.

Frequently asked questions