20+ Delicious Carrot and Coriander Soup Recipes for Every Taste

Carrot and coriander soup is a classic combination that’s both comforting and nutritious.

Its natural sweetness from the carrots, coupled with the earthy, citrus-like flavor of coriander, makes it an all-time favorite in kitchens around the world.

Whether you’re craving a simple, cozy bowl to warm you up during the colder months or a light and healthy dish for lunch or dinner, carrot and coriander soup is the perfect solution.

But what if you could elevate this timeless recipe with new flavors and variations? In this article, we’ve gathered 20+ carrot and coriander soup recipes that explore different ingredients, spices, and cooking methods.

From creamy blends to vibrant, chunky textures, these recipes offer something for every taste.

Whether you prefer the classic version or are looking to try a creative twist, these recipes will inspire you to make the most out of this versatile soup.

20+ Delicious Carrot and Coriander Soup Recipes for Every Taste

Carrot and coriander soup is a simple yet flavorful dish that can be enjoyed in countless ways.

With over 20 variations to choose from, there’s no shortage of options for creating your own unique spin on this classic recipe.

Whether you’re adding in sweet potatoes, coconut milk, or warming spices like ginger and turmeric, each recipe brings something new to the table, while still maintaining the comforting essence of the original.

These 20+ recipes show how easy it is to make a meal that’s both healthy and delicious, using fresh, nutritious ingredients.

Carrot and coriander soup is not just a meal—it’s an opportunity to experiment with flavors and ingredients, creating a dish that suits your personal preferences.

So, grab your pot, pick a recipe, and enjoy the warmth and goodness of this beloved soup!

Classic Carrot and Coriander Soup

This hearty and comforting carrot and coriander soup is a true classic, with the earthy sweetness of carrots perfectly balanced by the bright, citrusy notes of fresh coriander. It’s an ideal choice for a quick and healthy meal, full of flavor yet light on the stomach. The smooth texture and the fresh flavor combination make it a favorite among soup lovers.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 4 large carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp ground cumin (optional)
• 4 cups vegetable broth (or water)
• 1 bunch fresh coriander, roughly chopped
• Salt and pepper to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the garlic, ground coriander, and cumin (if using), and cook for another minute until fragrant.
3. Add the chopped carrots and vegetable broth, then bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender and blend in batches.
5. Once smooth, return the soup to the pot, stir in the fresh coriander, and season with salt and pepper to taste.
6. Heat through and serve, garnished with fresh coriander leaves.

This simple yet satisfying soup combines a perfect harmony of flavors, with the coriander enhancing the natural sweetness of the carrots. The addition of cumin adds an extra depth of flavor, but you can leave it out if you prefer a more delicate taste. Whether enjoyed as a starter or a light main, this soup is both nourishing and delicious.

Spicy Carrot and Coriander Soup

If you like your soup with a bit of heat, this spicy carrot and coriander soup offers a bold twist on the traditional recipe. The warmth from the ginger, chili, and coriander complements the sweetness of the carrots beautifully, creating a satisfying and flavorful bowl of soup that’s sure to please your taste buds.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 large carrots, peeled and chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 small red chili, chopped (or 1/2 tsp chili flakes)
• 1 tbsp ground coriander
• 4 cups vegetable broth
• 1 bunch fresh coriander, roughly chopped
• Salt and pepper to taste
• A squeeze of lime juice
• Fresh coriander leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Add the garlic, ginger, chili, and ground coriander, and cook for another 2 minutes to release the flavors.
3. Stir in the chopped carrots and vegetable broth, bring the soup to a boil, then lower the heat and let it simmer for 20 minutes or until the carrots are soft.
4. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Stir in the fresh coriander and lime juice. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh coriander leaves.

The combination of ginger and chili gives this soup a lovely kick, while the coriander adds a fresh herbaceous note that lifts the dish. The lime juice adds a zesty finish that balances out the heat, making this soup a refreshing and warming meal in one. Perfect for cooler days or when you need a little spice in your life.

Creamy Carrot and Coriander Soup with Coconut Milk

For a rich and creamy version of carrot and coriander soup, this recipe uses coconut milk to add a velvety texture and a subtle sweetness that complements the carrots and coriander beautifully. It’s a dairy-free option that doesn’t compromise on flavor, making it a great choice for those with dietary restrictions or simply those seeking a comforting, creamy soup.

Ingredients:

• 1 tbsp coconut oil (or olive oil)
• 1 large onion, chopped
• 5 large carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 tbsp ground coriander
• 1 tsp turmeric powder (optional)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 bunch fresh coriander, roughly chopped
• Salt and pepper to taste
• Lime wedges for serving
• Fresh coriander leaves for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic, ground coriander, and turmeric (if using), and cook for another 1-2 minutes, stirring frequently.
3. Stir in the chopped carrots and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the carrots are tender.
4. Add the coconut milk and stir well to combine. Continue to simmer for an additional 5 minutes.
5. Blend the soup until smooth, either with an immersion blender or by transferring it in batches to a regular blender.
6. Season with salt and pepper to taste, and stir in the fresh coriander.
7. Serve hot, garnished with fresh coriander leaves and a wedge of lime.

This creamy coconut milk version of carrot and coriander soup is an indulgent and comforting dish, with the coconut adding a rich, silky texture and a tropical note that enhances the flavors of the carrots and coriander. The turmeric adds an extra layer of depth, but it can be omitted if you prefer a simpler version. This soup is perfect for a cozy dinner or as part of a special meal.

Each of these carrot and coriander soups brings a unique flavor profile to the table, offering everything from classic comfort to spicy warmth and creamy richness. Whether you’re looking for something simple, bold, or indulgent, these soups are versatile and sure to satisfy. They also freeze well, making them a great option for meal prep or quick weeknight dinners.

Carrot and Coriander Soup with Roasted Garlic

This version of carrot and coriander soup brings a deeper, more intense flavor with the addition of roasted garlic. Roasting the garlic before adding it to the soup enhances its sweetness and smoothness, creating a rich, savory depth that perfectly complements the carrots and fresh coriander. The result is a comforting, aromatic soup that’s both satisfying and aromatic.

Ingredients:

• 1 head of garlic
• 1 tbsp olive oil
• 1 onion, chopped
• 5 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1 tsp ground coriander
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh coriander leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes, until the garlic is soft and golden brown.
2. While the garlic is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
3. Add the chopped carrots, vegetable broth, and ground coriander. Bring to a boil, then lower the heat and simmer for 20 minutes, until the carrots are tender.
4. Once the garlic is roasted and cool enough to handle, squeeze the soft cloves out of their skins and add them to the soup.
5. Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend in batches in a regular blender.
6. Stir in the fresh coriander and season with salt and pepper to taste.
7. Serve hot, garnished with fresh coriander leaves.

Roasting the garlic gives this soup a rich, almost caramelized flavor, enhancing the natural sweetness of the carrots. The earthy notes of the coriander provide a beautiful balance, while the fresh coriander adds a burst of brightness. This soup is an excellent choice for a cozy evening, offering both depth and comfort in each spoonful.

Carrot and Coriander Soup with Apple

For a refreshing twist, this carrot and coriander soup incorporates the crisp, tangy flavor of apple. The apple adds a subtle sweetness that balances the savory depth of the carrots, while the coriander rounds out the flavors with its fresh, herbal aroma. It’s a perfect balance of sweet and savory, with a lightness that makes it perfect for any season.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 large carrots, peeled and chopped
• 1 apple, peeled, cored, and chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh apple slices for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the garlic, chopped carrots, apple, and ground coriander, then cook for another 2-3 minutes to allow the flavors to blend.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 20 minutes, until the carrots and apple are tender.
4. Blend the soup until smooth with an immersion blender or in batches with a regular blender.
5. Stir in the fresh coriander and season with salt and pepper to taste.
6. Serve hot, garnished with thin apple slices for an extra touch of freshness.

The addition of apple brings an unexpected yet delightful sweetness that makes this soup both refreshing and hearty. The apple pairs wonderfully with the carrots, while the coriander keeps the flavor profile fresh and aromatic. This soup is perfect as a light lunch or a side dish to complement a larger meal.

Carrot and Coriander Soup with Ginger and Lemongrass

If you’re looking for a soup with a more exotic twist, this carrot and coriander soup with ginger and lemongrass infuses vibrant, aromatic flavors. The lemongrass provides a citrusy, fragrant base, while the ginger adds a gentle heat that enhances the sweetness of the carrots. It’s a beautifully fragrant, flavorful soup that feels both fresh and indulgent.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 large carrots, peeled and chopped
• 1-inch piece of ginger, minced
• 2 stalks lemongrass, bruised and chopped
• 4 cups vegetable broth
• 1 tsp ground coriander
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh lime juice to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the minced ginger and chopped lemongrass, cooking for 2 minutes until fragrant.
3. Stir in the chopped carrots, vegetable broth, and ground coriander, and bring to a boil. Reduce the heat and simmer for 20 minutes, until the carrots are tender.
4. Remove the lemongrass stalks, and blend the soup until smooth, either using an immersion blender or a regular blender.
5. Stir in the fresh coriander and season with salt, pepper, and a squeeze of lime juice to taste.
6. Serve hot, garnished with extra fresh coriander if desired.

The combination of ginger and lemongrass gives this carrot and coriander soup a refreshing, aromatic edge that sets it apart from the more traditional versions. The vibrant flavors of the lemongrass pair beautifully with the earthy sweetness of the carrots, while the ginger adds a light but warming kick. This soup is an ideal choice when you want something a bit more exotic and packed with flavor.

These three variations offer exciting ways to enjoy the classic carrot and coriander soup. From roasted garlic and apples to the bold flavors of ginger and lemongrass, each recipe introduces a new twist, making them perfect for different moods and occasions. Whether you prefer a classic, sweet, or exotic flavor profile, these soups are sure to be both comforting and satisfying.

Carrot and Coriander Soup with Sweet Potato

This hearty and vibrant carrot and coriander soup is elevated with the addition of sweet potato, which brings a creamy texture and a natural sweetness to the dish. The combination of carrots, sweet potatoes, and fresh coriander creates a deliciously warming soup that is perfect for fall and winter months. The sweet potatoes make the soup even more filling, making it a great choice for a nutritious, satisfying meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 large carrots, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the minced garlic, ground coriander, and cook for another minute, stirring frequently.
3. Stir in the chopped carrots, sweet potato, and vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the carrots and sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth or transfer it to a blender in batches.
5. Stir in the fresh coriander and season with salt and pepper to taste.
6. Serve hot, garnished with fresh coriander leaves.

The sweetness of the sweet potato pairs beautifully with the earthy flavor of the carrots, while the coriander adds a fresh, herbal note to the soup. The result is a creamy, rich, and filling soup that is perfect for a cozy dinner. It’s an easy-to-make, comforting dish that’s packed with nutrients and flavor.

Carrot and Coriander Soup with Coconut and Lime

For a zesty twist, this carrot and coriander soup incorporates coconut milk and lime juice to create a rich and tangy flavor. The coconut milk adds a creamy texture, while the lime juice brings a bright and refreshing contrast to the sweetness of the carrots. This soup feels light yet indulgent, making it perfect for a light lunch or dinner.

Ingredients:

• 1 tbsp coconut oil (or olive oil)
• 1 onion, chopped
• 4 large carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Juice of 1 lime
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh lime wedges for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the garlic and ground coriander, stirring to release the flavors for 1-2 minutes.
3. Add the chopped carrots, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth, or carefully blend in batches in a regular blender.
5. Stir in the lime juice and fresh coriander, and season with salt and pepper to taste.
6. Serve hot, garnished with a wedge of lime.

The coconut milk gives the soup a luxurious, creamy texture, while the lime juice adds a refreshing citrusy zing. The fresh coriander enhances the overall freshness of the dish, making this soup a delightful, light meal with a burst of tropical flavor. It’s perfect for a light lunch or paired with a fresh salad for a full meal.

Carrot and Coriander Soup with Red Lentils

This carrot and coriander soup becomes even more nutritious with the addition of red lentils, which add protein and fiber while making the soup extra hearty. The red lentils not only contribute to the richness of the soup but also thicken it naturally, giving it a creamy consistency without the need for cream. This is a filling and nutritious option that works perfectly as a main course.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 large carrots, peeled and chopped
• 1/2 cup red lentils, rinsed
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the minced garlic and ground coriander, cooking for 1-2 minutes until fragrant.
3. Stir in the chopped carrots, red lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the carrots and lentils are soft.
4. Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches.
5. Stir in the fresh coriander and season with salt and pepper to taste.
6. Serve hot, garnished with fresh coriander leaves.

The red lentils not only add a lovely texture but also make this soup much more filling, turning it into a complete meal. The earthy flavors of the carrots are complemented by the warmth of the coriander and the freshness of the herbs, creating a balanced and nutritious dish. It’s perfect for a filling, healthy dinner or for meal prepping during the week.

Each of these three soups introduces a unique twist on the classic carrot and coriander combination. From the creamy sweetness of sweet potatoes to the tangy richness of coconut and lime, to the heartiness of red lentils, these soups are sure to satisfy your hunger and warm you up from the inside out. Whether you’re looking for something light or more substantial, these variations offer a range of delicious options for any occasion.

Carrot and Coriander Soup with Turmeric

This carrot and coriander soup with turmeric offers a vibrant, golden hue and a warm, earthy flavor thanks to the addition of turmeric. Known for its anti-inflammatory properties, turmeric not only adds a health boost but also complements the sweetness of the carrots beautifully. This soup has a subtle spiciness from the turmeric, making it a comforting and nourishing option for any time of year.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 5 large carrots, peeled and chopped
• 1-inch piece of fresh ginger, minced
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 1 tsp ground coriander
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• A squeeze of lemon juice for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the minced ginger, ground turmeric, and ground coriander, and cook for another minute until fragrant.
3. Stir in the chopped carrots and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the carrots are soft.
4. Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
5. Stir in the fresh coriander, and season with salt and pepper to taste.
6. Serve hot with a squeeze of lemon juice for a burst of freshness.

The turmeric adds a warm, golden flavor to the soup, which pairs perfectly with the natural sweetness of the carrots. The ginger offers a slight heat, while the fresh coriander adds a fragrant finish. This soup is ideal for those looking for a healthful and flavorful dish, with a beautiful golden color that makes it as visually appealing as it is delicious.

Carrot and Coriander Soup with Pear and Ginger

This carrot and coriander soup with pear and ginger brings a delightful sweetness from the pear, perfectly balanced by the spice of ginger and the earthy flavor of coriander. The pear enhances the natural sweetness of the carrots, while the ginger adds a warming depth. This soup is light yet flavorful, making it perfect for a fall lunch or light dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 large carrots, peeled and chopped
• 1 pear, peeled, cored, and chopped
• 1-inch piece of fresh ginger, minced
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh pear slices for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the ginger and ground coriander, and cook for another 1-2 minutes until fragrant.
3. Stir in the chopped carrots, pear, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the carrots and pear are tender.
4. Blend the soup until smooth with an immersion blender or in batches using a regular blender.
5. Stir in the fresh coriander and season with salt and pepper to taste.
6. Serve hot, garnished with fresh pear slices for added sweetness and texture.

The pear in this soup adds a lovely, subtle sweetness that perfectly complements the carrots, while the ginger offers warmth and a touch of spice. The fresh coriander enhances the soup with a herbal freshness, making this a comforting yet light dish. It’s ideal for a cozy evening or a nourishing lunch.

Carrot and Coriander Soup with Peas

This version of carrot and coriander soup incorporates sweet peas for a pop of color and added sweetness. The peas blend seamlessly with the carrots, while the coriander provides a fresh herbal note to round out the flavors. This vibrant soup is perfect for a light and nutritious meal, offering a refreshing combination of flavors.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 large carrots, peeled and chopped
• 1 cup frozen peas (or fresh peas if available)
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh peas for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the garlic and ground coriander, cooking for another minute until fragrant.
3. Stir in the chopped carrots, peas, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the carrots and peas are tender.
4. Blend the soup until smooth with an immersion blender or in batches in a regular blender.
5. Stir in the fresh coriander and season with salt and pepper to taste.
6. Serve hot, garnished with fresh peas or additional coriander if desired.

The addition of peas brings a burst of sweetness and color, making this soup both delicious and visually appealing. The earthy flavor of the carrots blends beautifully with the fresh, bright flavor of the coriander. This soup is a perfect balance of creamy texture and vibrant taste, ideal for a light and nutritious meal.

Each of these variations offers a new take on the classic carrot and coriander soup, from the golden warmth of turmeric to the sweetness of pear, and the refreshing addition of peas. These soups are perfect for different occasions, whether you’re craving something healthful, comforting, or lightly sweet. With their rich flavors and nourishing ingredients, they are guaranteed to become a favorite in your recipe collection.

Carrot and Coriander Soup with Butternut Squash

This carrot and coriander soup with butternut squash combines the natural sweetness of carrots and squash, creating a creamy, comforting soup. Butternut squash brings an extra level of richness and smoothness, making this soup ideal for colder months. The coriander adds a fragrant, herbal note that perfectly balances the sweetness, making it a well-rounded, satisfying dish.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 large carrots, peeled and chopped
• 1 medium butternut squash, peeled, seeded, and chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• A drizzle of olive oil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the minced garlic and ground coriander, cooking for 1-2 minutes to release the flavors.
3. Stir in the chopped carrots, butternut squash, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25 minutes, until the carrots and squash are tender.
4. Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
5. Stir in the fresh coriander and season with salt and pepper to taste.
6. Serve hot, drizzled with a bit of olive oil for added richness.

The creamy texture from the butternut squash adds depth to the soup, while the carrots contribute their natural sweetness. The coriander ties everything together, offering a fresh finish to the dish. This soup is perfect for a warming dinner or as a light lunch with some crusty bread.

Carrot and Coriander Soup with Leeks

This carrot and coriander soup with leeks introduces a mild, sweet onion flavor that complements the carrots beautifully. Leeks bring a delicate sweetness to the soup, making it more savory and hearty. The coriander still plays a central role, adding a bright herbal note that balances the richness of the leeks and carrots.

Ingredients:

• 1 tbsp olive oil
• 2 leeks, cleaned and sliced
• 4 large carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh leeks for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook for about 5-7 minutes, until softened.
2. Add the minced garlic and ground coriander, cooking for another 1-2 minutes until fragrant.
3. Stir in the chopped carrots and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth, or carefully blend in batches with a regular blender.
5. Stir in the fresh coriander and season with salt and pepper to taste.
6. Serve hot, garnished with fresh leek slices for added texture.

Leeks add a subtle sweetness and earthy flavor that pairs beautifully with the carrots. The fresh coriander provides a refreshing contrast, elevating the soup to a new level of flavor. This variation is a wonderful choice for a hearty but light meal, and the mild leek flavor makes it approachable for all palates.

Carrot and Coriander Soup with Fennel

In this variation, fennel introduces a mild aniseed flavor, offering a unique twist on the classic carrot and coriander soup. The natural sweetness of fennel complements the carrots, while the coriander continues to bring its fresh, herbal aroma. This soup is aromatic and light, perfect for those looking for something slightly more complex in flavor.

Ingredients:

• 1 tbsp olive oil
• 1 fennel bulb, sliced
• 4 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste
• Fresh fennel fronds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced fennel and chopped onion, cooking for about 5 minutes, until softened.
2. Add the minced garlic and ground coriander, cooking for 1-2 minutes until fragrant.
3. Stir in the chopped carrots and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
5. Stir in the fresh coriander and season with salt and pepper to taste.
6. Serve hot, garnished with fennel fronds for a touch of freshness.

Fennel’s delicate, licorice-like flavor brings a sophisticated depth to this soup, while the carrots provide their signature sweetness. The coriander adds a lovely herbal note that ties the entire dish together. This soup is a fantastic option for those who enjoy slightly more aromatic, complex flavors and is perfect for a light yet flavorful meal.

Each of these variations brings something unique to the table, from the creamy richness of butternut squash to the delicate sweetness of leeks and the fresh, aniseed flavor of fennel. These soups are versatile, flavorful, and sure to satisfy, whether you’re looking for a hearty, warming meal or something lighter with a sophisticated twist.

Note: More recipes​ are coming soon!