• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
  • Recipes
  • Blog
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Blog
  • Ebook
  • Subscribe
  • Vegan FAQ
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Blog
    • Ebook
    • Subscribe
    • Vegan FAQ
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Vegan Carrot and Coriander Soup (Gluten-Free)

    Vegan Carrot and Coriander Soup (Gluten-Free)

    Aug 28, 2020 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 2 Comments

    130 shares
    Jump to Recipe >

    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.

    Dairy-Free Carrot Coriander Soup with Vegan Cream

    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.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Vegan Carrot and Coriander Soup with Plant-Based Cream

    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?

    Carrots Close-Up

    Carrot and coriander soup is a very healthy meal, with an array of vitamins and minerals coming from those humble carrots (see also this carrot and ginger soup). 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

    Vegan Carrot and Coriander Soup Ingredients

    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.

    Carrots, Onions, and Potatoes Frying in Pan

    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.

    Vegan Carrot and Coriander Soup Cooking

    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.

    Vegan Carrot and Coriander Soup in Bowl

    Recipe FAQ

    Is this soup gluten-free?

    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.

    Can I add any other veg?

    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.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Vegan Scotch Broth
    • Vegan Cauliflower Cheese Soup
    • Red Pepper and Lentil 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.

    Full recipe

    Vegan Carrot and Coriander Soup with Plant-Based Cream

    Vegan Carrot and Coriander Soup (Gluten-Free)

    The Pesky Vegan
    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.
    5 from 1 vote
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Soup
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 195 kcal

    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)
    Prevent your screen from going dark

    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.
    Rate this recipe 👇

    Notes

    Quantity: This recipe should provide you with around four hearty portions or six smaller portions, making it great as either a lunch or starter.
    Serving suggestions: In addition to the recipe serving suggestion, 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. Enjoy the soup on its own or along with some fresh crusty bread. 
    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.
    Other veg: Tubers and root vegetables such as sweet potatoes and parsnips are great additions to this soup. 
    Spices: I like the warming combination of the ground cumin and turmeric, but feel free to keep it simple with just coriander. 
    Gluten-free: 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.
    Storage: You can store this soup in the fridge for up to four days or freezer for up to six months. 
    If you liked this recipe, you might also enjoy:
    • 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
     
    * The nutrition info below is for one serving of the soup, based on a total of four servings. It doesn't take into account any of the serving suggestions.

    Nutrition

    Calories: 195kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 2gSodium: 162mgPotassium: 791mgFiber: 6gSugar: 9gVitamin C: 23mgCalcium: 78mgIron: 2mg
    Nutrition Facts
    Vegan Carrot and Coriander Soup (Gluten-Free)
    Amount Per Serving
    Calories 195 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g13%
    Sodium 162mg7%
    Potassium 791mg23%
    Carbohydrates 27g9%
    Fiber 6g25%
    Sugar 9g10%
    Protein 3g6%
    Vitamin C 23mg28%
    Calcium 78mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword vegan carrot recipe, vegan lunch, vegan soup
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

    Social follow

    🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

    Further reading

    📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

    📖 Find out more about my story.

    🍽️ Want to get straight to the food? Hop aboard the recipe train.

    🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

    « Vegan Pasta Peperonata (Stewed Bell Pepper Pasta)
    Easy Vegan Peanut Noodles (Gluten-Free) »
    130 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Vicky

      October 04, 2020 at 1:26 pm

      5 stars
      Delicious, thanks x

      Reply
      • The Pesky Vegan

        October 05, 2020 at 9:04 am

        Thanks for the review!

        Reply

    Primary Sidebar

    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

    Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

    If you want to find out more about how on earth this happened – and how you can do the same – click below.

    Learn more about me →

    Free Download

    Vegan Recipes Download Sidebar

    Grab your free copy →

    Popular Posts

    • Vegan Haggis
      Ultimate Vegan Haggis
    • Crispy Shredded Tofu Tacos Feature
      Easy Shredded Tofu Tacos (Cajun-Spiced)
    • Grilled Tofu Skewers Recipe Feature
      Irresistible Grilled Tofu Skewers (Vegan Kebabs)
    • Vegan Butter Bean Stew with Peppers and Spinach
      Lemony Butter Bean Stew (Vegan + Gluten-Free)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Use

    Support

    • Buy ebook 📗
    • Buy a beer 🍺
    • Annual donation 💚

    More

    • My story 👋
    • Subscribe 📩
    • Contact 📞

    Copyright © 2024 The Pesky Vegan. All rights reserved.