Carrot and Coriander Soup Recipe Vegan Made Easy

Warm, comforting, and incredibly flavorful, this Carrot and Coriander Soup is a vegan delight that’s perfect for any season. Whether you’re looking for a light lunch, a cozy dinner starter, or a nourishing snack, this soup brings together the natural sweetness of carrots with the bright, citrusy notes of fresh coriander.

It’s simple enough for weeknight cooking but impressive enough to serve to guests. Plus, it’s packed with nutrients and free from any animal products, making it ideal for vegans and anyone seeking a wholesome, plant-based option.

The beauty of this soup lies in its balance — the earthiness of the carrots and onions, the warmth of cumin and coriander seeds, and the fresh punch of cilantro leaves combine to create a dish that’s both soothing and vibrant.

Get ready to enjoy a bowl of pure comfort that’s easy to prepare and perfect for your healthy eating goals.

Why You’ll Love This Recipe

This vegan carrot and coriander soup is more than just a tasty bowl of goodness. Here’s why it will quickly become a staple in your kitchen:

• Simple Ingredients: Made with pantry staples and fresh produce, this recipe is accessible and budget-friendly.
• Quick to Make: Ready in under 30 minutes, it’s perfect for busy days when you want something homemade fast.
• Vegan and Gluten-Free: Suitable for a variety of dietary needs without compromising on flavor.
• Rich in Nutrients: Loaded with beta-carotene, fiber, and antioxidants from carrots and coriander.
• Versatile: Enjoy it as a light meal or a starter, and customize with toppings or spices to suit your palate.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon ground coriander (or 1 tablespoon coriander seeds, toasted and ground)
• 1 teaspoon ground cumin
• 6 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1 large potato, peeled and diced (for creaminess)
• 1 bunch fresh coriander (cilantro), roughly chopped (reserve some leaves for garnish)
• Salt and black pepper, to taste
• Juice of 1 lemon (optional, for brightness)
• Vegan yogurt or coconut cream (optional, for garnish)

Equipment

• Large heavy-bottomed pot or saucepan
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Blender or immersion blender
• Measuring spoons and cups
• Ladle
• Serving bowls

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until translucent and soft.
2. Add the garlic and ginger and cook for another 2 minutes until fragrant. Stir frequently to avoid burning.
3. Stir in the ground coriander and cumin. Toast the spices gently for 1 minute to release their aroma.
4. Add the chopped carrots and diced potato to the pot. Mix well so the spices coat the vegetables evenly.
5. Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil.
6. Reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the carrots and potatoes are tender when pierced with a fork.
7. Add the chopped fresh coriander and blend the soup using an immersion blender until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and puree until velvety.
8. Season with salt and black pepper to taste. Stir in the lemon juice for a fresh zing if desired.
9. Serve hot, garnished with fresh coriander leaves and a swirl of vegan yogurt or coconut cream if you like a richer finish.

Tips & Variations

“For an extra depth of flavor, roast the carrots before adding them to the soup. This brings out their natural sweetness and adds a subtle smoky note.”

• Make it spicier: Add a pinch of chili flakes or a diced fresh chili when sautéing the onions for a warming heat.
• Herb swaps: If you don’t have coriander, fresh parsley or basil can be used, but the flavor will differ slightly.
• Make it creamier: Stir in a splash of coconut milk or cashew cream after blending for a luscious texture.
• Protein boost: Add cooked lentils or chickpeas for a more filling meal.
• Storage: This soup keeps well in the fridge for up to 3 days and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This carrot and coriander soup is versatile and pairs beautifully with a variety of dishes. For a light meal, serve it with a crusty whole grain bread or a fresh green salad.

If you want to turn it into a more substantial lunch, try topping the soup with toasted pumpkin seeds or a dollop of vegan pesto.

For a more indulgent experience, consider pairing it with recipes like Lemon Ricotta Pasta With Arugula Recipe or complement the fresh herbal notes by serving alongside a flavorful Lion’S Mane Mushroom Crumble Recipes.

If you’re hosting, this soup also works well as a starter before dishes such as Instant Pot Rabbit Recipe for your omnivore friends.

Conclusion

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this carrot and coriander soup is a must-try. It’s comforting, packed with nutrition, and bursting with fresh flavors that delight the palate.

The combination of carrots’ natural sweetness with the bright, citrusy punch of fresh coriander makes every spoonful a treat.

Easy to prepare and customize, this soup is perfect for busy weeknights, meal prep, or whenever you need a nourishing pick-me-up. Plus, with its simple ingredients and flexible recipe, you can tailor it to suit your taste and dietary preferences.

So grab your pot, chop those carrots, and get ready to enjoy a bowl of wholesome, vegan goodness that will warm your heart and satisfy your hunger.

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