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Soup

Carrot Soup with Coriander

Try this easy Carrot Soup with Coriander recipe, featuring sweet carrots and a touch of spice for a nourishing lunch or dinner.

Carrot Soup with Coriander

This Carrot Soup with Coriander is so delicious! The sweet and savory carrots are simmered with garlic, butter, potatoes, onions, coriander, broth, and other ingredients to make a comforting soup you’ll crave from late winter through early spring.

Two bowls of orange soup garnished with a dollop of cream and fresh herbs sit on a rustic wooden table. A small bowl of croutons and two spoons on a napkin are nearby.

Why You’ll 🫶🏻 this Soup

This vibrant soup highlights the natural sweetness of carrots, which is complemented by the fresh, citrusy notes of coriander. The first time I made this was almost 26 years ago, when I came home from the hospital after being on bed rest for a month with my second child, Emma. All I wanted to do was get back in the kitchen and cook, because let’s face it, hospital food is blah. This was and still is an easy recipe. It’s a delicious, wholesome option that can be enjoyed as a light lunch or a cozy dinner. This easy-to-make soup is perfect for warming up on cooler days or when you’re looking for a nutritious and satisfying bowl of goodness. Happy cooking! ~Nicole

Key Ingredients for Carrot Soup with Coriander

Top-down view of cooking ingredients on a white countertop, including carrots, a potato, an onion, garlic, fresh cilantro, butter, milk, broth, seasonings, and a small glass of vinegar.

Fresh Carrots are the star of the soup. Look for ones that are firm and fresh-looking. I use sweet carrots in the bag from Georgia. I do not use carrots with the tops still on unless they have been freshly picked. The tops draw vitamins and minerals from the sweet orange root. Once cooked, the carrots are low in calories. They also provide important nutrients such as vitamin A, potassium, and fiber. While cooking may lower vitamin C content, it enhances the availability of beta-carotene, which is advantageous for eye health and the immune system.

Russet Potato adds thickness and body to the soup.

Yellow Onion and Garlic add deep flavored base to the vegetables.

Unsalted Butter adds richness when sautéed with the vegetables.

Ground Coriander is the ground seeds of the cilantro plant. It is known for its mild, warm, and earthy flavor with a slight hint of lemon.

Chicken Stock/Broth provides the foundation for the soup.

Dry Sherry adds depth and complements the other flavors in the soup.

Half-and-half adds more richness without making the soup too heavy.

Fresh Cilantro is used as a garnish and complements the mild flavor of the ground coriander.

Equipment Needed

  • Large Dutch oven
  • High-speed blender
Chopped onions sautéing in a white pot on a stove, with a bowl of sliced carrots and diced potatoes next to it on a countertop.
A white pot on a stove contains chopped carrots, parsnips, and onions. A jar of yellow vegetable broth sits nearby on a white countertop.
A white pot on a stove contains a simmering soup with sliced carrots and diced vegetables in a golden broth. The pot lid and a wooden spoon are on the counter nearby.
A countertop blender filled with orange soup is blending on a kitchen counter, with utensils and containers in the background near a window.
Bright orange pumpkin puree in a blender, with a wooden spatula scooping some out. The mixture appears smooth and thick, showing signs of recent blending.
A white pot on a stovetop contains creamy orange soup, likely tomato or carrot, with a swirl of cream on top. A wooden spoon and utensil holder are visible on the counter beside the pot.

Tips for Making Carrot Soup with Coriander

  1. In a large Dutch oven, melt the butter over medium heat. Add the onions and sauté for 2-3 minutes or until translucent. Add the garlic and sauté until fragrant, about one more minute.
  2. Add the carrots, potatoes, and coriander, and sauté for 2-3 minutes until the vegetables are coated with the butter mixture.
  3. Add the stock, sugar, and salt, and raise the heat to medium-high. Bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 20-30 minutes. Remove from the heat.
  4. Transfer the vegetables to a high-speed blender or food processor, and purée until smooth. You can also purée the soup directly in the pot with an immersion blender. It is merely a matter of what you have and what texture you like.
  5. For this particular soup, I like a very smooth purée. Remember to also allow the steam to escape to keep the mixture from covering your kitchen. 😉
  6. Return the purée to the Dutch oven and stir in the half-and-half and dry sherry. Season to taste with kosher salt and freshly ground black pepper.
A white bowl of orange-colored soup garnished with a dollop of cream and fresh cilantro, with a side dish of croutons and another bowl of soup in the background on a rustic wooden table.

Substitutions

  • Extra-Virgin olive oil can be used instead of butter to keep this soup more heart-healthy. I would suggest using half the amount, or 3 tablespoons of olive oil.
  • Vegetable Stock can be used instead of the chicken stock.
  • Lemon juice would be a suitable substitution for the dry sherry. It would add a pleasant brightness to the finished soup.
  • More stock or heavy cream can be used in place of the half-and-half, or it can be omitted altogether. Adjust the thickness of the soup to your liking.
  • I use a spoonful of plain Greek yogurt or Crème fraîche to garnish the soup, but sour cream is also a welcome addition.
  • If fresh cilantro is not your thing, fresh flat-leaf parsley, or chives would be a fresh and tasty addition.

Serving Suggestions

  • Crunchy, chunky croutons, like the ones for Moroccan Soup, are a favorite for sprinkling on the soup. A baguette with butter, or even a favorite cracker, is a welcome accompaniment.
  • Grilled cheese sandwiches or Bacon Cheddar Toasts are also tasty and dippable options.
  • And you certainly go wrong with a simple green salad or a roasted vegetable like Roasted Asparagus with Shallot and Chives.
Can I make this soup ahead of time?

Yes! You can make the soup through step 2 in the recipe card. Cool, cover, and refrigerate for up to 3 days.

Can I freeze this soup?

Yes! The soup can be frozen in freezer safe conatiners for up to 3 months. Thaw in the refrigerator before reheating.

A bowl of creamy orange soup garnished with croutons, fresh cilantro, and a dollop of cream, sits on a rustic wooden table next to a napkin and spoon, with another bowl and croutons visible in the background.

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Carrot Soup with Coriander

By Nicole Prep: 15 minsCook: 35 minsTotal: 50 mins Servings: 6 Two bowls of orange soup garnished with a dollop of cream and fresh herbs sit on a rustic wooden table. A small bowl of croutons and two spoons on a napkin are nearby. This easy-to-make soup is perfect for warming up on cooler days or when you’re looking for a nutritious and satisfying bowl of goodness!

Equipment

  • Large Dutch oven
  • High-speed blender

Ingredients 

For the Soup

  • 6 tablespoons (3-ounces) unsalted butter
  • 1 small yellow onion, diced
  • 2 large cloves garlic , chopped
  • 2 pounds carrots, peeled and cut into ½-inch slices
  • 1 medium (8-ounce) Russet potato, peeled and cut into ½-inch dice
  • 1 teaspoon ground coriander
  • 4 cups (32-ounces) chicken stock, Homemade or store-bought, plus more to thin if necessary
  • ½ teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • ¼-½ cup half-and-half, optional
  • Freshly ground black pepper
  • 2-3 tablespoons dry sherry

For the Garnish

  • Plain Greeek yogurt, crème fraîche or sour cream
  • Chopped fresh cilantro

Instructions 

For the Soup

  1. In a large Dutch oven, over medium heat, melt the butter. Add the onion and sauté, stirring occasionally until translucent, about 2-3 minutes. Add the garlic and sauté until fragrant, about 1 more minute. Add the carrots, potato, coriander, and sauté for 2-3 minutes, coating the vegetables with the butter. Add the stock, sugar, and salt, and raise the heat to medium-high. Bring to a simmer, reduce the heat to medium-low, cover, and continue to cook until the vegetables are soft when pierced with the tip of a knife, about 20-30 minutes. Remove from the heat.
  2. In a high-speed blender, a food processor, or with an immersion blender. Purée the vegetables in batches if needed until smooth. (Soup can be made ahead to this point, covered and refrigerated for two days.)
  3. Return the soup to the Dutch oven, add the half-and-half, dry sherry, or lemon juice. Season to taste with salt and freshly ground black pepper.

To Serve

  1. Ladle soup into bowls, garnish with a spoonful of yogurt, crème fraîche, or sour cream, and sprinkle with chopped fresh cilantro. Enjoy!

Notes

Soup can be made ahead through step 2, covered and refrigerated for three days.  Soup can be frozen in freezer-safe containers for up to three months. Thaw in the refrigerator overnight, then reheat.

Nutrition

Calories: 272kcal, Carbohydrates: 30g, Protein: 7g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 38mg, Sodium: 441mg, Potassium: 852mg, Fiber: 5g, Sugar: 11g, Vitamin A: 25650IU, Vitamin C: 13mg, Calcium: 82mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from Celebrating the Pleasures of Cooking by Chuck Williams

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