Carrot and Coriander Soup
A smooth and creamy carrot soup infused with coriander and cumin, finished with a touch of lemon and fresh cilantro. Rich, flavorful, and easy to prepare, this soup is perfect for a light lunch, cozy dinner, or make-ahead meal.
Equipment
- 1 large pot (6–8 qt)
- 1 knife
- 1 cutting board
- 1 blender or immersion blender
- 1 measuring cup
- 1 Measuring spoon
- 1 wooden spoon
Ingredients
- 2 pounds carrots peeled and chopped
- 1 medium yellow onion diced
- 1 tablespoon garlic minced
- 2 tablespoons butter
- 6 cups vegetable broth
- 1 cup heavy cream or fat-free half-and-half
- 2 –3 teaspoons salt to taste
- Cracked black pepper to taste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Juice of ½ lemon ≈2 tablespoons
- 1 large handful fresh cilantro roughly chopped
Instructions
- Prepare the Vegetables: Begin by thoroughly washing and peeling 2 pounds of fresh carrots. Cut them into even, medium-sized pieces to ensure uniform cooking. Dice 1 yellow onion finely and mince 1 tablespoon of garlic. Having the vegetables prepped and ready before turning on the heat ensures a smooth and efficient cooking process.
- Melt the Butter: Place a large 6–8 quart pot over medium heat and add 2 tablespoons of butter. Allow the butter to melt completely, stirring gently to prevent burning. The butter will provide a rich, velvety base for your soup and help release the aroma of the aromatics.
- Sauté the Aromatics: Add the minced garlic to the melted butter and sauté for 2–3 minutes, or until it becomes fragrant but not browned. Then add the diced onion and cook for an additional 3–4 minutes, stirring occasionally, until the onion turns soft, translucent, and slightly golden. This step builds the flavor foundation of the soup.
- Cook the Carrots: Add the prepared carrot pieces to the pot, stirring them gently to coat with the butter, garlic, and onions. Sauté for 2–3 minutes, allowing the carrots to absorb the flavors. This pre-cooking step enhances the sweetness and depth of flavor in the finished soup.
- Add the Broth: Pour 6 cups of vegetable broth into the pot with the vegetables. Stir gently to combine, then increase the heat to high to bring the mixture to a boil. Once boiling, reduce the heat slightly to maintain a gentle boil and cook for 10–12 minutes, or until the carrots are completely tender and can be easily pierced with a fork.
- Puree the Soup: Once the carrots are tender, remove the pot from the heat. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Puree until the soup is completely smooth, with no lumps remaining. Take care when blending hot liquids to avoid splashes and burns.
- Return Soup to Pot: If using a blender, pour the pureed soup back into the original pot. Place the pot back over low heat to gently reheat the soup. Stir occasionally to prevent sticking and ensure even heating.
- Season and Enrich: Add 1 cup of heavy cream (or fat-free half-and-half for a lighter version) to the soup. Stir thoroughly to combine, creating a rich and velvety texture. Sprinkle in 2–3 teaspoons of salt (adjust to taste), a few cracks of black pepper, 1 teaspoon ground coriander, and 1 teaspoon ground cumin. Stir well to evenly distribute the spices and develop a warm, aromatic flavor profile.
- Brighten with Lemon: Squeeze the juice of ½ a lemon (approximately 2 tablespoons) into the soup.This adds a refreshing tang that balances the sweetness of the carrots and the richness of the cream. Stir well to fully incorporate the citrus flavor.
- Finish with Fresh Cilantro: Finally, chop a large handful of fresh cilantro and fold it gently into the soup. The cilantro adds a bright, herbal note that enhances the overall freshness of the dish. Taste the soup and adjust seasoning with additional salt or pepper if needed.
- Serve and Enjoy: Ladle the soup into bowls while still warm. For an added touch, garnish with a few extra cilantro leaves or a light drizzle of cream. Serve immediately alongside crusty bread, crackers, or a light salad for a satisfying and nutritious meal.
Notes
- Choose fresh, firm carrots without blemishes for the best natural sweetness.
- Smaller, tender carrots tend to enhance flavor and texture.
- Blend hot soup in batches to avoid splattering and ensure safety.
- For a lighter version, replace heavy cream with fat-free half-and-half or extra vegetable broth.
- Add lemon juice at the end to brighten flavors and balance richness.
- Fold in fresh cilantro just before serving to preserve aroma and color.
- Optional: strain the soup through a fine-mesh sieve for an ultra-smooth texture.
- Toast ground spices briefly to intensify aroma before adding broth.
