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, however, this Carrot and Coriander Soup recipe is my favorite. That being said, Indian curry with lots of cumin, ginger, and garam masala is my next favorite. Therefore, I’ll put both soup recipes below, you can choose which one you think is the best.
A hearty carrot soup made with simple, fresh, healthy ingredients
Carrot and Coriander Soup recipe ingredients
- Carrots and Potatoes: Give this carrot soup great body, texture, and flavor.
- Red Onions, Celery, and Garlic: The aromatics that highlight and enhance the amazing spice mixture in this gorgeous winter soup. I always use the small tender celery stalks from the center of the bunch and reserve the delicate celery leaves for garnish.
- Turmeric, Coriander, and Red Pepper Flakes: An easy spice mixture that is mildly spicy and very fragrant. A great compliment to the aromatics, carrots, and fresh cilantro.
- Vegetable Stock and Lemon Juice: The lemon adds a brightness to the carrot soup recipe that brings it to life.
- For the Ginger Curry Version: The carrot and coriander soup can be modified to give it even more wonderful Indian flavors. The addition of ginger, curry powder, and garam masala may actually be my favorite. I encourage you to try it both ways!
This carrot and coriander soup recipe is thick and rich with gorgeous color!
Here’s my Carrot and Coriander Soup recipe:
Carrot and Coriander Soup
- 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
- Pale Yellow Celery leaves
- Crusty Bread
For Carrot Ginger Curry Soup add
- 2 Teaspoons Curry Powder
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Garam Masala
- 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