“Soup, soup, a tasty soup soup. A spicy carrot and coriander”
My ex used to love carrot and corriander soup and yet I only started making it as we were coming to an end. And now…
…I make it all the time!
I actually started writing up this recipe, when my ex was just that, my ex, but now he’s thankfully returned back into my life, and so too has this soup! Meaning I felt there was no better time than the present to write up the recipe and get it shared. Autumn isn’t too far behind these last remnants of Summer we’re experiencing, after all and I must keep warm.
I’ve always alluded to the fact that I’ve never really been a soup fan but since opting to go plant-based I’ve seen myself enjoying it more homemade – I’ll never order it in a restaurant! And I honestly think it’s because it’s so so easy to make and you get a whole lot of goodness in one bowl and a whole lot of taste.
Sweet or spicy?
The great thing about my carrot and coriander soup, I think, is that you can make it to your taste. Sometimes I’ll want it a little sweeter than usual so will opt for a sweet potato instead of a white one and other times I’ll chip in a bit of extra chilli powder for that spot of heat. I’d definitely recommend experimenting.
Another great thing about this recipe is that it freezes too. So often people notice just how big I make my pans of soup and think I’m eating it every day – no, not at all. Freezing saves the same meals every day and you can choose whether to defrost before and heat in a pan or simply microwave.
If you like your soup creamy, be sure to add that plant milk – sometimes I like it less so, and the recipe works just as well without!
Tip: if you have a food processor…
…don’t be afraid to process all of your raw ingredients together (yes even your carrots) before putting in the pan as it’ll make it a lot easier to blitz into a soup once cooked and flavours can and will absorb better – it can also reduce your cooking time
PREP TIME: 10 MINS
COOKING TIME: 25 MINS
COST: < £4
- 2 tablespoons of olive oil
- 450 grams of carrots (I always opt for Chantenay carrots)
- 1 large white potato or sweet potato
- 1 large onion
- 2 large garlic cloves peeled
- A pinch of salt
- Teaspoon of pepper
- A pinch of chilli powder (optional)
- A pinch of cayenne pepper
- A pinch of ground sweet paprika
- ¼ teaspoon of ground tumeric
- 1 teaspoon of dried coriander
- 1 cup of fresh coriander
- 750ml of vegetable stock
- ¼ of plant-based milk (I usually use whatever is in my fridge – almond milk – this is if you want to make it creamy)
- Cut and peel the large onion and garlic or if you have one to hand add to a food processor and blend until finely chopped
- Heat the olive oil over a low heat in a large pan and add the chopped onion and garlic
- Leave to cook on the low heat for around 3 minutes or until the ingredients have become soft and translucent
- Peel and wash the carrots then chop them
- Add them to the large pan with the dried coriander, cayenne pepper, paprika and turmeric and stir well ensuring the ingredients dont “catch” on the side of the pan
- When the carrots start to soften, pour in half of the vegetable stock and simmer for a minute, and then add the remaining stock together with a pinch of salt and the pepper
- Leave the mix to simmer for approximately 20 minutes
- Finely chop the fresh coriander during this time
- Add the chopped coriander to the stock for the final 2 minutes and simmer
- It’s time to remove the stock mix from the heat and blend. I like to do this in the pan and have a hand blender which works well – blend until any lumps have disappeared and the mixture starts to look thick and creamy
- With all of my soups I like to add that extra bit of creaminess so if this sounds like it’d suit you, I’d return the pan to the hob on low heat and stir in your chosen plant-based milk to give the soup a delicious creamy texture and taste.
Tried this recipe? Let me know how it turned out.