Easy Carrot Soup

Ingredients

• 1 tablespoon (15 ml)olive oil
• 1 largeonion, chopped
• 454 g (1 lb)carrots, peeled and chopped
• 1 largepotato, peeled and cut into chunks
• 1.2 litres (5 cups)chicken or vegetable stock
• 2 teaspoonsground coriander
• A good handfulfresh coriander leaves, chopped
• To tastesalt and pepper

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a large stockpot. Add the onion and fry for 5 minutes, until softened, then stir in the ground coriander and cook for 1 minute.

2. 2

   Simmer the vegetables

   Add the carrots, potato and stock, then bring to the boil. Lower the heat, cover the pot and cook for 20 minutes, until the carrots are tender.

3. 3

   Blend until smooth

   Leave the soup to cool until it is safe to handle. Blend until smooth using a stick blender, jug blender or food processor; work in batches if needed.

4. 4

   Season and serve

   Return the soup to the pot and stir in the fresh coriander leaves. Taste and add salt and pepper if needed, then reheat before serving.

What is carrot soup?

Carrot soup is a simple, blended vegetable soup found in many home-cooking traditions. This American-style version pairs carrots with potato and onion, then uses ground coriander for warmth and fresh coriander leaves for a lively finish.

The potato helps give the soup body, while blending brings the vegetables together into a smooth bowl. Stock provides the savoury base, so you can choose chicken or vegetable stock to suit the meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 3g protein, 21g carbs, 4g fat.

The carrots, potato and onion provide most of the carbohydrates, while olive oil supplies most of the fat. The stock contributes some protein, though this is a vegetable-led soup; serve it with a protein-rich side such as beans or yoghurt to make the plate more balanced.

Choosing the vegetables

Carrots: Peel and chop them into reasonably even pieces so they cook at a similar rate. The recipe uses 454 g, which gives the soup its main flavour and colour.

Potato: Cut it into chunks small enough to soften during the simmer. It adds thickness once blended without needing cream.

Onion: Fry it until soft before adding the other vegetables. This gives it time to mellow and form a flavourful base.

Building the flavour

Ground coriander: Stir it into the softened onion and cook for 1 minute. Briefly heating the spice helps distribute its flavour through the soup.

Fresh coriander: Add the chopped leaves after blending, as directed, to keep their flavour distinct from the ground spice. Stir them through before the final reheat.

Getting a smooth texture

Tender carrots: Check that a piece yields easily to a fork after the 20-minute covered simmer. If it is still firm, cook the vegetables a little longer before blending.

Careful blending: Let the soup cool enough to handle safely and follow your blender's instructions. If using a jug blender or food processor, blend in batches rather than filling it to the top.

Timing the soup

The recipe allows 5 minutes to soften the onion, 1 minute to cook the spice and 20 minutes to simmer the vegetables. Chopping and blending also take time, so prepare the vegetables before heating the oil to keep the cooking steps moving.

The stated total time is 30 minutes. The soup is ready to blend when the carrots are tender, not just when the timer ends.

Serving ideas

Serve the soup hot, with bread or toast alongside if you would like a more substantial meal. A simple sandwich also works well for lunch.

Keep toppings modest if you want the coriander and carrot flavour to remain clear. A little extra chopped fresh coriander makes a fresh finish.

Recipe notes & tips

• Chop the carrots and potato into even pieces so they soften at roughly the same time.
• Cook the onion gently until soft rather than letting it brown.
• Stir the ground coriander into the onion for its full 1-minute cooking time.
• Check the carrots with a fork before blending; extend the simmer if they are still firm.
• Blend in batches if using a jug blender or food processor.
• Taste after adding the fresh coriander, then adjust the salt and pepper before reheating.

Variations

• Use vegetable stock: Choose it to make the soup suitable for a vegetarian meal.
• Add ginger: Stir a little grated fresh ginger into the softened onion for a sharper warmth.
• Finish with yoghurt: Add a spoonful to each bowl for a creamy contrast.
• Add chilli: Include a little chilli with the ground coriander for gentle heat.
• Top with seeds: Scatter toasted seeds over each serving for crunch.

Common mistakes to avoid

• Uneven chopping: Large pieces may stay firm while smaller ones soften; cut the vegetables into similar-sized pieces.
• Browning the onion: High heat can make it colour before it softens; lower the heat and cook it gently.
• Skipping the spice cooking: Ground coriander can taste raw if added only at the end; cook it with the onion for 1 minute.
• Blending too soon: Firm carrots can leave a grainy texture; simmer until they yield easily to a fork.
• Overfilling the blender: Hot liquid can splash; let the soup cool enough to handle safely and blend in batches.

How to store

Cool the soup promptly, transfer it to an airtight container and refrigerate for up to 3 days. Reheat in a pan until piping hot, stirring regularly; loosen with a little stock or water if it has thickened.

Frequently asked questions