Autumn is magical.The time of the year when nature becomes a canvas of lovely warm hues of orange, yellow and red!!Also the time to indulge in comforting foods like soups, stews and warm desserts.
This soup is the most satisfying, very flavorful, extremely easy to make and so vibrant.
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Carrot and Coriander Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This vibrant and spicy carrot and coriander soup is a comforting remedy for cold autumn days, bursting with flavor and warmth.
Ingredients
- 6 carrots, peeled and cubed
- 1 medium onion, chopped
- 1 tbsp olive oil or butter
- 1 tsp ground coriander
- 1/4 cup (60 ml) orange juice
- 3 cups (720 ml) water
- Salt, to taste
- 1/2 tsp pepper
- Fresh coriander, for garnish
Instructions
- In a pot, heat 1 tbsp of olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
- Add the peeled and cubed carrots to the pot and sauté for another 3-4 minutes.
- Pour in 3 cups of water, 1 tsp of ground coriander, salt to taste, and 1/2 tsp of pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the carrots are tender.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Return the soup to the pot, stir in 1/4 cup of orange juice, and heat through for another 2-3 minutes.
- Serve hot, garnished with fresh coriander leaves.
Notes
- For a creamier texture, you can add a splash of cream or coconut milk before serving.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving.
- If you prefer a milder flavor, reduce the amount of ground coriander.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10
- Sodium: 300
- Fat: 5
- Carbohydrates: 20
- Fiber: 5
- Protein: 2
- Cholesterol: 0
Find it online: https://honestcooking.com/carrot-coriander-soup/
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Frequently Asked Questions
What does the orange juice contribute to this soup?
¼ cup of orange juice is stirred in after the soup has been blended and returned to the pot, then heated through for 2 to 3 more minutes. The orange juice brightens the earthy carrot flavor and adds a gentle citrus sweetness that lifts what would otherwise be a heavier, earthier soup.
Can I make this soup creamier without changing the flavor much?
Yes — the notes say you can add a splash of cream or coconut milk before serving for a creamier texture. Coconut milk would complement the coriander well; cream would make it richer and more neutral. The basic soup is already smooth from blending the 6 cubed carrots with 3 cups of water and 1 teaspoon of ground coriander.
How long will this soup keep in the fridge?
The notes say it can be stored in an airtight container in the refrigerator for up to 3 days, and to reheat gently before serving. The notes also mention that if you prefer a milder flavor, you can reduce the 1 teaspoon of ground coriander.
