Carrot and coriander soup is an all-time classic. One of the most comforting soup recipes going, we love it most especially in the UK for its fresh and sweet taste. Whether it's served with a fresh hunk of sourdough bread, with a dollop of cream on top, or even yoghurt (as this recipe calls for) it really is a unique soup that's delightful in all seasons.
What we love about this particular carrot and coriander soup recipe, is the depth of flavour achieved by simply roasting the carrots in the oven. Plus, the addition of honey makes them all the more sweeter. Delightful.
Fresh and full of flavour, yet rich and sure to both warm you up and lift your spirits, this soup may feel indulgent but it's actually filled with so many vitamins and nutrients that are brilliant immunity and mood boosters to help get us through the winter months.
Another plus to this roasted carrot and coriander soup is that while you can easily make it the conventional way with a pot and your best blender, this was actually created in a soup maker machine, making it even more fuss-free.
Roasted carrot and coriander soup recipe
- 500g carrots, peeled and chopped
- Extra Virgin olive oil
- 1 tsp honey/maple syrup
- 2 shallots, peeled and chopped
- 50g unsalted butter
- 1 garlic clove, crushed
- 1 pinch of ground coriander
- 800ml chicken stock (vegetable stock will work just as well)
- 1 large bunch of coriander with the leaves removed and set to one side, and the stalks finely chopped
- 2tbsp Greek yogurt
- A pot or a soup machine (we used the Morphy Richards Sauté & Soup Machine)
- Chopping board
- Cook’s knife
- Baking sheet
1. Preheat your oven to 185°C/365F.
2. Meanwhile add the chopped carrots to your baking tray with the olive oil and honey. Ensure they are well coated, then put this in the oven when preheated to roast for 25 minutes.
3. Once soft and caramelised, remove them and set aside.
4. Next, add the butter to your soup machine jug if using and press the sauté button. Alternatively, heat a large pan up to a medium high heat and add the butter.
5. Add a small splash of olive oil to stop the butter from burning, then once melted and bubbling, add the chopped shallots and crushed garlic and let it cook for a couple of minutes until soft.
6. Add in the ground coriander, cook this for another minute and then remove it from the heat or turn off the sauté function on your soup maker.
7. Carefully add the roasted carrots and chopped coriander stalks into the shallots and garlic, stirring to incorporate.
8. Follow this with the stock. If using a pot, return it to a low/medium heat for 20 minutes or so until the carrots are cooked, then use a hand blender or other type of blender to smooth the soup. If using a soup maker, place the lid on the jug and select the smooth setting (for the automated time of 21 minutes).
9. Once the soup is ready, season to taste with sea salt and cracked black pepper.
10. To serve, ladle the roasted carrot and coriander soup into warm bowls with a dollop of yogurt and some freshly chopped coriander for show.