Vegan Carrot and Coriander Soup

This vegan carrot and coriander soup is a classic winter warmer recipe that’s big on flavour and lean on ingredients, especially if you have some spare carrots left over from baking our wholesome cottage pie recipe.

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Who doesn’t crave a good, fresh batch of hot homemade soup now and again, especially when accompanied by a warm crusty bread roll (which we will not be baking, life is too short, let’s keep it simple)?

So carrot and coriander soup is selling this a bit short, it’s more like a carrot and coriander, and onion, and cream, and an assortment of great seasonings soup. If you find a soup recipe that has only two ingredients, probably go ahead and steer clear of it, unless you’re a fan of bland. 

This should go without saying but we’ll get it in sooner rather than later, you will need some method of blending the carrot after you’ve boiled them. My preferred method is a handheld blender because this way you don’t have to even take the carrots out of the pot you’ve boiled them in. But if you have a food processor in your kitchen inventory already, that’s just fine.

You’ll also need your biggest pot. We have a huge 11-litre stainless steel pot that’s one of our favourite cooking companions and is always on the stove whenever we’re making a soup or curry (or boiling Christmas potatoes for 10-plus people). Beyond these two items, you will need no more than regular kitchen utensils, and your capable self. 

Vegan Carrot and Coriander Soup Ingredients

750 g of carrots

2 yellow onions

1 bunch of coriander

1 can of coconut milk

1 Tbsp rice wine vinegar (or vegan white wine vinegar)

Vegetable stock

Ground salt and pepper (to taste)

Vegan Carrot and Coriander Soup Recipe

First things first, when you get home from shopping, throw the coconut milk straight in the fridge, this will separate the water from the good stuff. The half we will use is the thick coconut cream that will be sat at the bottom of the can.

Alright, the real step one, you need to peel all 750 g of the carrots. Chop ‘em up into sticks next, about 3cm long each, and this will help them to soften up nice and quickly. Throw the carrots into your pot, and pour over enough water to cover them all, except this isn’t going to be any plain old water, no no. Grab a couple of stock cubes and mix up a big jug of broth (using the packet’s water-to-stock ratio). Then get your brothy, carrot-filled mixture boiling away for at least 20 minutes, all those little batons need to be soft before you blend them.

Meanwhile. Chop up your onions, and we mean dice them up nice and small. Heat a frying pan, and fry the onion until it’s softened up. You can grab a handful of coriander now too, and get rid of all the sticks. This is a leaves-only soup. You can chop these up a bit as well, then just leave them in a pile on your chopping board for a minute. Also, let’s get the coconut cream ready, just take the can out of the fridge, open it up, pour away the water and have a spoon ready to scoop out the cream.

Scene two, act 1, the blending. Start by draining away about half the broth from your carrots. We like to start with about twice as much carrot as broth in the pan, gauge that as you will. It doesn’t matter anyway, because the broth you pour out of the pan now, you’re going to keep, just set it aside in a jug for now. The fun bit is to throw in all the ingredients you’ve had on standby, and we mean all of them. The onion, the coriander, a teaspoon of curry powder (more if you want a warmer taste, adjust as you go), add all the coconut cream, a tablespoon of rice wine vinegar, and a few cracks of salt and pepper.

Finally, grab your hand blender and start mixing up all the ingredients, working down all the chunks of carrot and diced onion into a smooth and tasty soup. Get the texture right for you though, if you like a chunkier soup, then don’t blend it so far. If you want a more watery mix, add back some of the broth from your jug. Make the flavour your own too. If you want less heat and more tang, then add vinegar, not curry powder, or do the opposite if you want that spicier blend. 

Simple soup, done. You peeled some carrots, fried some onions, and blended it all in one pot. Nothing to it. Grab some good bread, and enjoy. 

VEGAN CARROT AND CORIANDER SOUP

This simple one-pot vegan soup recipe is full of flavour, packed with carrots, onions and coriander, blended smooth with coconut cream and a medley of seasonings.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course lunch, Side Dish

Servings 4

Ingredients

  

• 750 g of carrots
• 2 yellow onions
• 1 bunch of coriander
• 1 can of coconut milk
• 1 Tbsp rice wine vinegar or a vegan white wine vinegar
• Vegetable stock
• Ground salt and pepper to taste

Instructions

 

• Place a can of coconut milk in the fridge for 24 hours so that the water and cream separate
• Peel the 750 g of carrots and chop them into 3 cm sticks
• Add them to a large pan and pour in enough vegetable stock to cover all the carrots, and boil them for 20 mins
• Dice the onions into small pieces and fry them in a pan over a medium heat until they have softened up
• Take a handful of coriander and separate the leaves from the sticks and then roughly chop them
• Take the can of coconut milk out of the fridge and pour away the water and set aside for now with the coriander and onion
• Drain half the vegetable broth and set it to one side
• Add the onions, coriander, coconut cream, a table spoon of rice wine vinegar and a few cracks of salt and pepper to the carrots and using a hand blender work down this medley to your desired consistency, adding back some of the vegetable broth if you need to thin the soup out

Keyword carrot, coriander, onion, soup

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