This is one of my favorite soup recipes. Coriander, turmeric, and red pepper flakes give my Carrot and Coriander Soup recipe a little bit of an Indian flair to it, not too spicy, but with a great depth of flavor that is perfect on a cold rainy day. Served with a piece of warm crusty bread, this quick and easy vegetarian soup is a longtime favorite. I always use the tender young celery stalks from the center. They have a very delicate flavor and the pale-yellow leaves make a beautiful garnish.

I started making this soup about 20 years ago, and I’ve experimented with a dozen different varieties, but this Carrot and Coriander Soup recipe is my favorite. Indian curry with lots of cumin, ginger and garam masala is my next favorite. I’ll put both soup recipes below, you can choose which one you think is the best.

Here’s my Carrot and Coriander Soup recipe:

Print Recipe

5 from 2 votes

Carrot and Coriander Soup

This is one of my favorite soup recipes. Coriander, turmeric, and red pepper flakes give my Carrot and Coriander Soup recipe a little bit of an Indian flair to it, not too spicy, but with a great depth of flavor that is perfect on a cold rainy day. Served with a piece of warm crusty bread, this quick and easy vegetarian soup is a longtime favorite. I always use the tender young celery stalks from the center. They have a very delicate flavor and the pale-yellow leaves make a beautiful garnish.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

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Course: Soup

Cuisine: Indian, Vegetarian

Keyword: Carrot, Coriander, Soup

Servings: 8

Calories: 145kcal

Ingredients

• 2 Tablespoons Olive Oil
• 1 Cup Red Onion Diced
• 2 1/2 Cups Celery Center stalks, diced, reserve the leaves for garnish
• 3 Teaspoons Ground Coriander
• 1 Teaspoon Ground Turmeric
• 1 Teaspoon Red Pepper Flakes
• 1 Teaspoon Salt
• 3 Cloves Garlic Crushed and chopped
• 2 Pounds Carrots Peeled and diced
• 1 Pound Potatoes Yukon Gold or Russet (high starch) diced
• 1 Quart Vegetable Stock
• 1 Cup Cilantro Chopped
• 1 Lemon Zest and juice

Garnish

• Pale Yellow Celery leaves
• Crusty Bread

For Carrot Ginger Curry Soup add

• 2 Teaspoons Curry Powder
• 2 Teaspoons Ground Cumin
• 2 Teaspoons Garam Masala

Instructions

• Place a large stockpot over medium-high heat, add the olive oil and onions, sauté for 4 minutes until soft
• Reduce heat to low, add the garlic, celery and dry spices, sauté for one minute
• Add the potatoes, and carrots with a ¼ cup of water, cover the pot and sweat the ingredients for 15 minutes over low heat
• Add the vegetable stock and bring to a boil, reduce heat to medium-low and simmer for 20-25 minutes, until carrots are cooked through
• Puree the soup using either a hand-held immersion blender or puree in batches in a regular countertop blender (take care not to overfill a countertop blender, hold the lid down with a dry cloth and pulse gently. You don’t want hot soup all over you or the kitchen)
• Stir in the fresh cilantro with the lemon juice and zest
• Garnish with the celery leaves and serve with a warm piece of crusty bread

Nutrition Facts

Carrot and Coriander Soup

Amount Per Serving

Calories 145 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 881mg38%

Potassium 779mg22%

Carbohydrates 25g8%

Fiber 7g29%

Sugar 8g9%

Protein 4g8%

Vitamin A 19553IU391%

Vitamin C 24mg29%

Calcium 91mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you for visiting my Food Blog, I hope you enjoy my Carrot and Coriander Soup recipe. Please come back and visit again soon! Bon appetit, Steven