This Vegan Carrot and Coriander Soup is colorful, creamy, and packed with flavor. It's perfect for a simple dinner or a work week lunch. Plus, it's completely vegetarian, vegan, and dairy-free.
A warm bowl of soup is something that I crave all year round. It's extra comforting when the weather is getting colder, but just as delicious on a summer night. Not only is it healthy and satisfying, it's also a great way to cook in bulk. This Vegan Carrot and Coriander Soup is a quick and easy meal, that can be packed up and reheated in a matter of moments during the working week.
If you love this soup, check out some of my other vegetarian and vegan soup recipes like Thai Pumpkin Soup, Smoky Spanish Tomato Soup, and Corn and Sweet Potato Chowder.
Making Vegan Carrot and Coriander Soup
This dish uses coriander (cilantro) roots, which have a deeper and more intense flavor compared to the leaves, so when choosing a bunch of coriander you will need to ensure that it comes with the roots. There is sometimes confusion about the terms cilantro and coriander. Technically speaking, cilantro is the entire plant. Coriander is the name for the seeds that it produces, which are often ground and used as a spice. If you can't find cilantro with the roots still attached, at least choose a bunch with nice, long stems.
This vegan carrot and coriander soup is very simple to make. The ingredients cook up quickly on the stovetop, and then you simply blend everything together. I personally like to blend all of my soups with an immersion blender. It allows me to just blend the soup right there on the stovetop, with having to transfer hot liquid to a traditional blender, and without dirtying another major appliance. It's easy to just rinse off in the sink after.
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Vegan Carrot and Coriander Soup
Ingredients
- 1 tbsp olive oil
- 1 onion coarsely chopped
- 1 clove garlic minced
- 6 large carrots peeled, coarsely chopped
- 2 potatoes peeled, coarsely chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 bunch cilantro with roots, washed, chopped
- 6 cups vegetable stock
Instructions
- Heat a drizzle of olive oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook 3-5 minutes, or until soft.
- Add the ground coriander, cumin, and ginger. Cook, stirring, for 1 minute or until aromatic.
- Add the cilantro/coriander, including the roots. Add the carrots, potato, and vegetable stock. Bring to a boil.
- Reduce heat to low and simmer and stir occasionally. Cook for 30 minutes or until carrot and potato are tender.
- Remove from heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth.
- Return the soup to a clean saucepan. Season with salt and pepper to taste.
Notes
Nutrition (Estimated)
Aria Smith says
Wow! This sounds delicious and looks even prettier!
Julie Hoag says
I love this recipe! I'm a vegetarian and I have a family lifestyle and food blog so I love seeing other's ideas for vegetarian recipes! I'm going to have to try this out, looks so yummy!
Kate says
Oh this looks delish! I love all these spices so this is right up my alley!
Jereann says
This sounds so delicious! Perfect for my family too since it's gluten and dairy free!
April Kitchens says
This looks yummy. Definitely pinned to make later.
Meredith ~ The Papery Craftery says
I love carrot soup! I add some potato to mine too; I love the thickness it brings. I haven't added cilantro though. I'll have to give it a try. Thanks for sharing!