Easy Carrot Soup

a close up image of a white bowl with carror soup

4.95 from 17 votes

This warming recipe is made with carrots, onion, potatoes, and flavored with ground coriander and with fresh cilantro for a tasty dish that's packed with flavor.

Course Appetizer

Cuisine American

Keyword carrot and coriander soup, carrot soup, Easy Carrot Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 134

Author Erren Hart

Ingredients

1 tablespoon olive oil
1 large onion chopped
1 pound carrots peeled and chopped
1 large potato peeled and cut into chunks
5 cups chicken or vegetable stock
2 teaspoons ground coriander
a good handful of fresh cilantro chopped
salt and pepper to taste

US Customary - Metric

Instructions

Heat the olive oil in a large stock pot, add the onion, then fry for 5 mins until softened.
Stir in the ground coriander. Cook for 1 minute. Add the carrots, potato, and stock, bring to the boil. Reduce the heat, cover and cook for 20 mins until the carrots are tender.
Allow to cool enough to handle safely. Blend using a blender immersion blender, or food processor until smooth (you may need to do this in a couple of batches). Return to the pot, add the cilantro, taste, season with salt and pepper if necessary, then reheat to serve.

Notes

How To Safely Puree Hot Soup

If you’re new to your equipment it’s always a good idea to allow the soup to cool before blending, but if you plan to blend when hot, here are some safety tips.

- Using A Blender: Don’t fill the blender more than ⅔ full and hold the lid securely in place using a kitchen towel. The steam from the hot soup can loosen the lid causing it to splash out of the blender and cause burns.
- Using An immersion Blender: Be sure the blade is completely submerged before you start blending to avoid hot spatters. Keep the blade under the surface of the soup the whole time you’re blending.

Nutrition