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Carrot and Coriander Soup
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4.60 from 5 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 minutes
Cook Time35 minutes
Total Time55 minutes
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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.