This Hairy Bikers Carrot and Coriander Soup is a simple and healthy recipe, which is made with fresh carrots and ground coriander. It’s the perfect warming lunch for a cold day, ready in about 25 minutes.
Hairy Bikers Carrot and Coriander Soup Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 450g (1lb) carrots, peeled and sliced
- 1 tsp ground coriander
- 1.2 litres (2 pints) vegetable stock
- Large bunch of fresh coriander, roughly chopped
- Salt and freshly ground black pepper
How To Make Hairy Bikers Carrot and Coriander Soup
- Sauté the Vegetables: Heat the vegetable oil in a large pot or saucepan over medium heat. Add the sliced onions and carrots and cook for 3–4 minutes, until they begin to soften.
- Add Spices: Stir in the ground coriander and season with salt and pepper. Cook for another minute, stirring, to toast the spice and release its aroma.
- Simmer the Soup: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for 10–15 minutes, or until the carrots are completely tender.
- Blend Until Smooth: Use a hand blender to puree the soup directly in the pot until it is smooth. Alternatively, you can carefully transfer the soup in batches to a traditional blender.
- Finish and Serve: Return the soup to the saucepan if needed and reheat gently. Stir in the freshly chopped coriander just before serving.
Recipe Tips
- How to adjust the consistency? If the soup is thicker than you’d like after blending, simply stir in a little boiling water or extra vegetable stock until it reaches your desired consistency.
- How can I garnish the soup? To dress up the finished soup, you can add a swirl of cream or a drizzle of extra-virgin olive oil. Toasted seeds (like pumpkin or sunflower) add a nice crunch, and a few extra fresh coriander leaves on top look beautiful.
- What’s the best way to use up stale bread? Make croutons! Cut stale bread into cubes, toss with a little olive oil and salt, and bake at 375°F (190°C) until golden and crispy. They are a perfect topping for this soup.
- Why add fresh coriander at the end? Fresh coriander has a delicate, bright flavor that can be lost with too much cooking. Stirring it in right at the end ensures its fresh, vibrant taste shines through.
What To Serve With Carrot and Coriander Soup
This simple soup is a light meal on its own, but it’s even better with:
- A warm, crusty bread roll for dipping
- A simple cheese sandwich
- A dollop of plain yogurt or crème fraîche
How To Store Carrot and Coriander Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat gently in a saucepan on the stovetop or in the microwave.
Carrot and Coriander Soup Nutrition Facts
- Calories: 87 kcal
- Protein: 2.2g
- Carbohydrates: 11.7g
- Sugars: 10.2g
- Fat: 3.4g
- Fiber: 4.2g
- Salt: 1.9g
Nutrition information is per portion.
FAQs
The recipe uses ground coriander for the base flavor and fresh coriander for a bright finish. You can omit the fresh coriander if you don’t have it, but it adds a significant amount of fresh, vibrant flavor that dried coriander can’t replicate.
Yes. For a creamier texture, you can stir in a splash of heavy cream or full-fat coconut milk at the end of cooking, just before serving.
It’s recommended to peel the carrots for the smoothest possible soup. If you are using young, fresh carrots with thin skins, you could scrub them well and leave the skins on, but the final texture may be slightly less refined.
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Hairy Bikers Carrot and Coriander Soup Recipe
Description
A simple, healthy, and warming soup made with sweet carrots and aromatic coriander, perfect for a quick lunch or light dinner.
Ingredients
Instructions
- In a large pot, sauté the onion and carrots in oil for 3-4 minutes until they start to soften.
- Stir in the ground coriander, salt, and pepper and cook for 1 more minute.
- Add the vegetable stock, bring to a boil, then simmer for 10-15 minutes until the vegetables are tender.
- Use a hand blender to puree the soup until smooth.
- Reheat the soup gently and stir in the fresh coriander just before serving.
Notes
- If the soup is too thick, thin it with a little boiling water or extra stock.
- This soup freezes very well, making it great for meal prep.
- Garnish with a swirl of cream, toasted seeds, or croutons for extra texture and flavor.
- Add the fresh coriander at the very end to preserve its bright, fresh taste.
