Get the Recipe: Carrot Coriander Soup
A delicious carrot coriander soup with a bit of added potato and apple. Serve topped with crispy croutons for a hearty and warming bowl of 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
Tips!
Refrigerate leftover soup for up to 3 days. If the soup is too thick after re-heating, thin with a bit more broth of water.
Croutons can be stored at room temperature in an airtight container for up to 1 week.
This soup will also freeze well for up to 3 months. If making the soup solely to freeze, you may want to omit the cream to add later.
For dairy-free, use olive oil instead of butter and omit the cream
Be sure to read the notes above this recipe card, for more tips on making this recipe. You'll find substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 248kcal, Carbohydrates: 34g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 26mg, Sodium: 1104mg, Potassium: 521mg, Fiber: 5g, Sugar: 8g, Vitamin A: 19220IU, Vitamin C: 10mg, Calcium: 73mg, Iron: 2mg
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