5-6large carrots, peeled and cubed(approx. 1.3 lb / 600 g)
2garlic cloves, roughly chopped
1medium potato, peeled and cubed
5cups(1.2 litres) vegan stock
Large bunch fresh coriander
Salt and pepper to taste
Plant-based cream or crème fraiche, to serve(optional)
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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.
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: