The weather has definitely cooled down and I can't think of a better way to warm myself up than with a large bowl of this Coriander Carrot Soup.
Before I continue with this post, I think it's important for me to do this:
WARNING! WARNING! The blogger behind this recipe may have gone a bit (ok...maybe WAYYY) overboard with the fresh cilantro. If this looks more like a bowl of cilantro with a little bit of coriander carrot sauce...then maybe that's what it actually is :/
Phew! Glad I got that off my chest.
I swear the recipe for this coriander carrot soup started off quite innocent.
All I really wanted to do was capture the fragrance, warmth and depth from the coriander and carrots. I also added just a smidgen of cinnamon to bring out another level of flavor. Plus cinnamon is cinnamon and it wasn't just put on this earth for you to add to your oatmeal. :D
I achieved what I wanted in this fragrant, creamy Coriander Carrot Soup with just a bit of fresh cilantro.
However...then THIS happened!
THAT cilantro pile HAD to go somewhere...You can't just leave pile of fresh, delicious cilantro laying around. That's NOT allowed!
So THAT...led to THIS!
Sure, I could have just left it at that and kept the remaining cilantro to the side for the rest of my family to enjoy in this soup...but...NO!
I just couldn't resist.
The coriander carrot soup is delicious but seriously...cilantro makes EVERYTHING taste better. Well, unless you are one of those people to whom cilantro tastes like soap. Then, you'll want to ignore to whole "The more cilantro, the better!" portion of this post. Which I just realized basically was the ENTIRE post :D
Coriander Carrot Soup - Vegan & GF
- 1 tablespoon Olive Oil
- 1 Yellow Onion diced
- 2 cloves Garlic minced
- 2 teaspoons Coriander ground
- 1 teaspoon Turmeric ground
- ⅛ teaspoon Cinnamon ground
- 1.5 lbs Carrots peeled and diced
- 5 cups low sodium Vegetable Broth make sure it is gluten-free broth, if necessary
- 2 cups unsweetened Almond Milk or coconut milk for an even creamier consistency
- Fresh, chopped Cilantro for garnish
Heat the olive oil over medium-high heat in a large stock pot. Add the onion and cook for 5 to 7 minutes.
Add the garlic, ground coriander, turmeric, cinnamon and carrots to the stock pot. Reduce heat to medium heat and cook for 5 minutes until garlic and spices become fragrant.
Add the broth, cover the pot and bring to a boil. Once the soup is boiling, reduce heat, stir the soup and let simmer, uncovered, for 20 to 30 minutes. Simmer the soup until the carrots are tender. The time it takes for the carrots to be cooked will vary slightly depending on the size of the diced carrots.
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, allow the soup to cool slightly before adding it to a blender in batches.
Add the almond milk to the soup and allow it to simmer, uncovered, for 10 more minutes before serving. If you want to puree the soup one more time, you can do so (optional!).
Serve the soup with lots of fresh cilantro.
For more healthy, vegan soup recipes, grab a copy of my cookbook, Awesome Vegan Soups!
You can also check out some of my other favorite carrots soups below!
Giulia Lombardo says
This recipe is really interesting, during cold months soups are my comfort food:D
Linda from Veganosity says
You're absolutely right, Vanessa. You couldn't let that lovely cilantro go to waste. You did the right thing by adding some delicious coriander carrot soup to those greens. ;) It looks and sounds amazing!
I love cilantro. Bring it on! This soup looks delicious!
Marlena | Where You Get Your Protein says
The soup looks wonderful! I’m with you, cilantro does make everything taste better!
The more cilantro the better if you ask me! And I LOVE the photos! Bring on soup season!
Mel | avirtualvegan.com says
Perfect comfort food and I love all of that cilantro! The green against the lovely soup looks so pretty and cilantro and carrots are just perfect together!.
My all time favourite soup! Carrot & Coriander is very popular here in the UK but your addition of turmeric and cinnamon is new to me and I am DEFINITELY gonna try that next time! Looks perfect.
Rebecca @ Strength and Sunshine says
Beautiful and so flavorful! I do love cilantro so I saw load it in!
I am so happy I am not one of those people who don't like cilantro because it is one of my FAVORITE flavors and I definitely must try this!
Linnea | (Chick)peas & Understanding says
Haha that blogger need not worry - it looks like just the right amount of cilantro! The soup looks great, happy colour to brighten up the gloomy days ahead! x
Alisa Fleming says
Coriander is such an underloved herb - I don't think I've ever used it myself- just the spice. I'm not a fan of cilantro and have heard it's a relative. Do you think the two are similar?
Trinity Bourne says
This sounds so delicious!!! And yes please bring on the cilantro - just can't get enough of the stuff.
Nico @ yumsome says
I haven't made carrot and coriander soup for ages but I totally agree with you about putting all that lovely fresh coriander leaf in. I also put loads in mine!
I'm now tempted to go out into my garden to harvest carrots and herbs to make this.... although given how much it's currently raining, I'll probably wait until tomorrow!
Becca @ Amuse Your Bouche says
Ooh this looks so creamy! So yum - such a classic combination of flavours :)