Classic Carrot and Coriander Soup Recipe (Silky, Fresh & Comforting)

🛒 Ingredients

• 1.5 lbs (700g) fresh carrots, peeled and sliced into 1/2-inch rounds
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 small russet potato (about 150g), peeled and diced (for natural creaminess)
• 2 tbsp unsalted butter (or olive oil for vegan option)
• 1 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 4 cups (1 liter) low-sodium vegetable stock or chicken stock
• 1 large bunch fresh coriander (cilantro), stems finely chopped and leaves separated
• 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (to taste)
• 2 tbsp heavy cream or coconut cream (for drizzling)
• Toasted pumpkin seeds or crusty bread for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Saute Aromatics & Bloom Spices: Melt butter (or olive oil) in a large soup pot or Dutch oven over medium heat. Add the chopped onion and finely chopped fresh coriander stems. Cook for 5 minutes until soft and fragrant. Add the minced garlic, ground coriander, and ground cumin, stirring constantly for 1 full minute to toast the spices and release their citrusy oils.
2. 2
   Add Veggies & Simmer: Add the sliced carrots, diced potato, and vegetable stock. Season with salt and black pepper. Stir well, scraping up any spices from the bottom of the pot. Bring to a rolling boil over high heat.
3. 3
   Cook Until Tender: Reduce the heat to medium-low, cover with a lid, and simmer gently for 20 to 25 minutes, or until the carrots and potatoes are fork-tender and pierce easily.
4. 4
   Add Fresh Coriander & Puree: Remove the pot from heat. Stir in half of the reserved fresh coriander leaves. Using an immersion blender (stick blender), puree the soup directly in the pot until completely smooth, velvety, and creamy. (Alternatively, blend in batches in a countertop blender with the lid vented.)
5. 5
   Adjust & Serve: Taste and adjust seasoning with additional salt, pepper, or a tiny squeeze of lemon juice if desired. Ladle into warm bowls, swirl with cream, scatter with remaining fresh coriander leaves, and serve with warm crusty bread!

🥗 Nutrition Facts (Per Serving)