This vegan carrot and coriander soup is a cheap, healthy, and hearty classic. Simple ingredients combine to offer up a delicious lunch or starter that's also gluten-free.
The ground cumin and turmeric provide a nice warmth, while the potato helps to thicken everything up. This soup keeps well in the fridge and the freezer, so make up a big batch and enjoy over the course of several days, weeks, or months.
For more healthy soup ideas, try this vegan Scotch broth or white bean soup with lemon and parsley.
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What's the difference between fresh coriander and ground coriander?
Fresh coriander and ground coriander are two distinct ingredients. The main differences are:
- Fresh coriander comprises the green leaves and stems of the coriander plant. With a distinctive, fragrant flavour, it's often added to dishes towards the end of cooking or used as a garnish.
- Ground coriander is a dried ingredient that's made by grinding the dried fruits (or 'seeds') of the coriander plant. It has a warm, nutty flavour that's great in dishes such as curries, soups, or stews.
This soup uses both fresh and ground coriander for a nice rounded flavour.
Is vegan carrot and coriander soup healthy?
Carrot and coriander soup is a very healthy meal, with an array of vitamins and minerals coming from those humble carrots. If you want to reduce the fat in this recipe, simply omit the plant-based butter and just use olive oil or water/stock.
One serving of this recipe provides:
- Calories: 195 kcal
- Fibre: 6 grams (25% of RDA)
- Potassium: 791 mg (23% of RDA)
- Vitamin C: 23 mg (28% of RDA)
How to make vegan carrot and coriander soup
Heat the oil and butter in a large saucepan on medium heat. Add the onions, carrots, salt, and pepper and cook for 4-5 minutes or until the veg has started to soften.
Add the garlic and cook for a couple of minutes, followed by the potatoes, ground coriander, cumin, turmeric, and some of the fresh coriander stems (save the leaves for later). Mix well and cook for another minute or so.
Next, add in the vegan stock and stir well. Bring to a boil, then reduce the heat and simmer for around 15 minutes or until the potatoes and carrots have softened.
Once the potatoes are soft enough to easily pierce with a knife, turn off the heat. Roughly chop most of the fresh coriander leaves and stir through the soup.
Transfer the soup to a blender and whizz until smooth and creamy, doing this in batches if necessary. Note: It's perfectly fine to use a hand blender here, it just won't be as creamy as in a larger blender.
If the soup is too thick, you can add more water to thin it out. Adjust the seasoning and serve.
Serving suggestions
This soup is great when topped off with homemade cashew cream or plant-based crème fraiche and a few fresh coriander leaves. Enjoy on its own or along with some fresh crusty bread.
You could also try adding a drizzle of extra-virgin olive oil, a squeeze of lemon juice, some toasted nuts and seeds, or a few teaspoons of homemade vegan parmesan.
Recipe FAQ
If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You’ll want to do the same for any plant-based cream etc. that you use when serving.
Tubers and root vegetables such as sweet potatoes and parsnips are great additions to this soup.
Variations and tips
- Quantity: This recipe should provide you with around four hearty portions or six smaller portions, making it great as either a lunch or starter.
- Blending: It’s perfectly fine to use a hand blender, but if you want to achieve the creamiest possible soup you’ll want to use a large blender.
- Lower-fat: If you want to reduce the fat in this recipe, simply omit the plant-based butter and just use olive oil or water/stock.
- Potato: I like to use a medium potato to thicken soups like this, but feel free to leave it out.
- Spices: I like the warming combination of the ground cumin and turmeric, but feel free to keep it simple with just coriander.
How to store carrot and coriander soup
Refrigerate: You can store this carrot and coriander soup in the fridge for up to four days. Reheat in the microwave or in a pan on low heat, adding a splash of water or plant-based milk to loosen it up.
Freeze: This soup freezes very well for up to six months, so it’s worth making a big batch and then storing it in the freezer for an easy lunch or dinner. Defrost for a few hours before reheating on the hob, adding a touch more water or plant-based milk if necessary.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Vegan Scotch Broth
- Vegan Cauliflower Cheese Soup
- Mashed Leek & Potato Soup
- Vegan Mushroom & Tarragon Soup
- Easy Vegan Pea & Mint Soup
- Smoky Butter Bean Soup
- Halloween Pumpkin Soup
- Ultimate Vegan Haggis
You can also check out my full list of vegan soup recipes.
Vegan Carrot and Coriander Soup (Gluten-Free)
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons (30 g) plant-based butter
- 1 large onion, roughly chopped
- 5-6 large carrots, peeled and cubed (approx. 1.3 lb / 600 g)
- 2 garlic cloves, roughly chopped
- 1 medium potato, peeled and cubed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 5 cups (1.2 litres) vegan stock
- Large bunch fresh coriander
- Salt and pepper to taste
- Plant-based cream or crème fraiche, to serve (optional)
Instructions
- Heat the oil and butter in a large saucepan on medium heat. Add the onions, carrots, salt, and pepper and cook for 4-5 minutes or until the veg has started to soften.
- Add the garlic and cook for a couple of minutes, followed by the potatoes, ground coriander, cumin, turmeric, and some of the fresh coriander stems (save the leaves for later). Mix well and cook for another minute or so.
- Next, add in the vegan stock and stir well. Bring to a boil, then reduce the heat and simmer for around 15 minutes or until the potatoes and carrots have softened.
- Once the potatoes are soft enough to easily pierce with a knife, turn off the heat. Roughly chop most of the fresh coriander leaves and stir through the soup.
- Transfer the soup to a blender and whizz until smooth and creamy, doing this in batches if necessary. Note: It's perfectly fine to use a hand blender here, it just won't be as creamy as in a larger blender.
- If the soup is too thick, you can add more water to thin it out. Adjust the seasoning and serve with homemade cashew cream or plant-based crème fraiche and the remaining fresh coriander leaves.
Notes
- Vegan Scotch Broth
- Vegan Cauliflower Cheese Soup
- Mashed Leek & Potato Soup
- Vegan Mushroom & Tarragon Soup
- Easy Vegan Pea & Mint Soup
- Spiced Sweet Potato & Coconut Soup
- Halloween Pumpkin Soup
- Ultimate Vegan Haggis
Nutrition
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Delicious, thanks x
Thanks for the review!