A delicious carrot and coriander soup with a bit of added potato and apple, this easy soup is fragrant with warm spices and finished with a splash of cream for a silky smooth texture. Perfect for make-ahead lunches or a simple weeknight dinner, it’s made with everyday ingredients you probably have on hand and is lovely topped with crispy homemade croutons.
You’ll love the simplicity of this carrot coriander soup! It’s all at once comforting, warming and filling and needs just a few simple ingredients that you probably have on hand right now!
This easy, make-ahead friendly soup is topped with crispy croutons for a hearty and warming bowl of soup that makes it perfect for lunch or dinner!
Ingredients and substitutions
A few notes about the key ingredients …
Carrots – Fresh carrots are recommended for this soup, for the best flavour and texture. While I haven’t tested this soup with frozen carrots, I feel they will also work fine.
Coriander (spice) – This is the ground coriander in your spice rack, not the fresh coriander/cilantro. Coriander spice has a different flavour than cilantro, so even if you are not a cilantro lover, you may enjoy coriander.
Broth – You can use either chicken or vegetable broth for this soup.
Apple – Any apple will work here. The apple is added simply for a subtle bit of flavour. You’ll want to peel the apple before shredding.
Potato – Russet (baking) potatoes are best for soups, as they break down well and serve to give a nice texture to the soup. Yellow-fleshed potatoes will work if that is what you have on hand.
Heavy Whipping Cream – A splash of cream at the end of cooking is optional, but recommended, for the nicest soup texture. For a dairy-free version, you can omit the cream, use a dairy-free cream or substitute coconut cream.
How to make carrot coriander soup
This is a summary of the steps to make this carrot soup. Scroll down to the Recipe Card below for the complete ingredient list and instructions when making the soup.
- Start the soup by melting the butter then add the onions. Cook the onions until softened.
- Add the shredded apple and potato to the pot together with the coriander.
- Add the carrots to the soup pot.
- Add 2 cups of the broth to the soup pot and bring to a boil.
- Cover the pot, reduce to a simmer and cook until the carrots are tender, about 20 minutes.
- Meanwhile, toss the bread cubes in olive oil and season with salt and pepper. Pop into the oven until golden, remove and set aside.
- Once the carrots are tender, use an immersion blender or a blender to puree the soup.
- Thin the soup by adding some or all of the remaining broth, as needed.
- Finish the soup with a splash of cream and additional salt and pepper, as needed.
Recipe tips!
- If you prefer a super smooth soup, opt for the blender to puree the soup.(If you use a blender you may want to puree the soup in batches to prevent too much steam build-up in the blender. Blend with the lid slightly ajar and a towel over the top to allow the steam to escape.)
- If you are prefer a bit of texture in the soup, a stick/immersion blender is quick and easy and can be done right in the soup pot.
- Don’t forget the salt! Soups need salt to really bring all the flavours together. Taste the soup and add salt at the end of cooking. Salt, taste and salt some more, as needed. You will know when you have reached the right spot when the flavours seem bright.
If you love carrot soup, try my Thai Carrot Soup with Coconut Milk next!
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Get the Recipe: Carrot Coriander Soup
Ingredients
- 3 Tablespoons butter
- 1/2 cup onion, diced
- 1/3 cup Russet (baking) potato, peeled, shredded and packed
- 1/3 cup apple, peeled, shredded and packed
- 1-1 1/2 teaspoons ground coriander, (spice)
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 lb carrots, peeled and chopped into 1/2-inch pieces
- 3 cups chicken or vegetable broth, DIVIDED
- 2-3 Tablespoons heavy whipping cream, optional
- Additional salt and freshly ground pepper, as needed
For the croutons:
- 3-4 cups cubed bread, (about 4 slices)
- Olive oil
- Salt and pepper
To serve:
- Fresh cilantro or parsley, chopped
Instructions
- Preheat oven to 400F. for the croutons. (non-convection/not fan-assisted).
- In a large pot over medium heat on the stovetop, melt the butter. Add the onions and cook, stirring occasionally, until softened, about 3-4 minutes.
- Add the shredded potato and apple, the coriander, cumin and salt. Stir in and cook briefly with the onion, about 1 minute.
- Add the carrots and 2 cups of broth. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer about 20 minutes, or until the carrots are tender.
- Meanwhile, make the croutons by cubing some bread and scattering them on a baking sheet. Drizzle with olive oil and season with salt and pepper, then toss the bread cubes to coat in the olive oil. Cook in the preheated 400F oven for 8-10 minutes, stirring once or twice until golden brown. Remove from oven and set aside.
- Tip! For a smooth soup, use a blender to puree the soup. Puree in batches and cover the top of the blender with the lid slightly ajar and a tea towel over the lid, to allow the steam to escape. Alternatively, you can use an immersion stick blender and puree the soup in the pot. The immersion blender tends to leave a bit of texture in the soup.
- Puree the soup with a blender or an immersion blender. Add the cream, if using and stir in. Add some or all of the remaining 1 cup of broth to thin the soup to your desired consistency. (I generally add all or most of the remaining broth. )
- Taste the soup and add additional coriander, if needed (it should be discernable but not over-powering). Add additional salt as well, as needed. It almost always needs some more salt! If the soup tastes flat or you find yourself saying "it needs something", what it needs is more salt :)
- Serve the soup with the croutons and garnished with chopped cilantro or chopped parsley.
Notes
More carrot soup recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This soup is delicious!  I doubled the recipe, because if I’m chopping anyway, I like to make enough for the next day. I did add some extra salt at the end and it made a big difference to the flavour.Â
So glad you enjoyed it, Barb! Thanks so much :)
It is clearly detailed in step 7.
This was good. I did use all the broth and used one apple and one medium potato. I did add some whole milk at the end when I blended the soup. Very good flavour. I did not make the croutons but I am sure that would be a good addition. Loved it.
So pleased you enjoyed it. Thanks!