Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Creamy coriander carrot soup served
Silky smooth carrot soup served with a swirl of cream and fresh herbs

Creamy carrot and coriander soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The natural sweetness of carrots and the citrusy, spicy character of coriander are one of the most classic flavour pairings. This soup, with its sun-yellow colour and fresh scent, instantly lifts your mood. It builds on simple ingredients, but butter and cream lend it elegance.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Stick blender
  • Peeler

Allergen Information

⚠️ Milk

Instructions

1 ✓

Peel the carrots and slice into thin rounds. Dice the onion.

Tip: Thin rounds have more surface area in contact with the butter and soften faster.
2 ✓

Sauté the onion in the butter until translucent, then add the garlic and ground coriander. Fry for half a minute.

Tip: Frying the spice 'wakes up' the aromas.
3 ✓

Add the carrots, toss to coat, then pour in the stock. Cook until soft (approx. 20-25 minutes).

Tip: The carrots are done when a fork slides into them without resistance.
4 ✓

Blend until creamy. Add the cream, season with salt and pepper, and warm through.

Tip: If it's too thick, you can dilute it with a little water.
5 ✓

Serve sprinkled generously with chopped fresh coriander.

Tip: Always add fresh herbs at the end, as heat destroys their fresh flavour and colour.

Recipe FAQ

I don't like fresh coriander, what should I use?
Many people find coriander tastes 'soapy' due to genetics. Use parsley or orange zest instead.
How can I make it more filling?
Serve with toasted pumpkin seeds or a spoonful of cooked rice/quinoa in the soup.

Ingredients

  • 500 g carrots
  • 1 head onion
  • 2 cloves garlic
  • 30 g butter
  • 800 ml vegetable stock
  • 150 ml cream (single or double)
  • 1 tsp ground coriander
  • 1 handful fresh coriander
  • 1 tsp salt
  • 1 pinch pepper