Carrot and Cilantro Soup: A Vibrant, Flavor-Packed Classic
Aromatic spices and green herbs transform simple produce into a silky, nourishing bowl.
This Carrot and Cilantro Soup stands out for its brilliant color, simple preparation, and captivatingly fresh, herbaceous flavor. Whether served as a light lunch or as a starter for a spring dinner party, this soup perfectly balances sweet carrots and the bold zing of cilantro, with a lift from aromatic spices. Explore how to bring this wholesome, elegant soup to your table any time of year.
Why You’ll Love This Soup
- Bright and Nutritious: Packed with vitamins A and C from carrots and fresh herbs.
- Simple, Few Ingredients: Requires just carrots, onion, coriander, stock, and plenty of fresh cilantro.
- Flexible Preparation: Easily adapted for vegans and vegetarians, and open for creative garnishings.
- Make-Ahead Friendly: Stores well for busy days—its flavors often improve with time.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 Tbsp | For sautéing |
| Onion | 1 small, chopped | Yellow or white |
| Coriander seeds, crushed | 1 tsp | Adds citrusy warmth |
| Carrots | 1 lb, sliced | About 4–5 medium carrots |
| Vegetable stock | 3 cups | Low-sodium preferred |
| Fresh cilantro | 1 bunch, chopped (about 1 cup), plus more to garnish | Both leaves and tender stems |
| Salt | To taste | Preferably sea salt |
Step-By-Step Directions
- Sauté Aromatics: In a large, heavy-bottomed pan over medium heat, warm the olive oil. Add the chopped onion and crushed coriander seeds. Cover and cook on low, stirring occasionally, until the onion is softened but not browned—about 5 minutes.
- Soften Carrots: Add the sliced carrots to the onions. Continue cooking, covered, for 15–20 minutes. Stir occasionally to ensure even cooking—the goal is for the carrots to be tender but not caramelized.
- Prepare the Stock: Meanwhile, bring the vegetable stock to a boil in a separate pot. When the carrots are softened, add the onion-carrot mixture to the boiling stock. Let the mixture come back to a boil for a minute or two.
- Blend Until Smooth: Carefully transfer the hot soup to a blender or food processor, or use an immersion blender directly in the pot. Purée in batches if necessary, until the mixture is creamy and smooth. Season with salt to taste.
- Finish with Cilantro: Return the smooth soup to the pot. Stir in the chopped cilantro, reserving some for garnish. Warm gently over low heat if needed.
- Serve: Ladle hot soup into bowls and garnish each serving with a sprinkling of fresh cilantro.
Nutritional Highlights
- Calorie Conscious: About 73 calories per serving—a satisfying low-calorie meal or starter.
- Rich in Beta-Carotene: The vibrant orange color signals high levels of vitamin A.
- Dairy-Free & Vegan: Use vegetable broth to keep it plant-based; substitutes easily with chicken broth if preferred (not vegetarian).
Optional Enhancements & Variations
- Add Cream: Swirl in a spoonful of sour cream or plain yogurt before serving for extra richness.
- Spicy Twist: Add a pinch of ground cumin or a dash of chili flakes to the aromatics for subtle heat.
- Herb Alternatives: Try substituting some cilantro with fresh parsley, chervil, or dill for variety.
- Lemon Zest: A squeeze of lemon or a hint of zest brightens the overall flavor.
Tips for Success
- Uniform Slicing: Cutting carrots evenly ensures consistent cooking and a silky purée.
- Crush Coriander Fresh: Gently crush coriander seeds with a mortar and pestle for maximum aroma.
- Blending Safety: Let the soup cool slightly before blending, and never fill the blender more than halfway with hot liquid.
- Garnish Creatively: Try a drizzle of high-quality olive oil, toasted seeds, or croutons for extra texture.
Serving Suggestions
- As a Starter: Pairs perfectly with a crusty bread or a light salad for an elegant dinner party opener.
- For Lunch: Enjoy a bowl on its own or with a melted cheese sandwich on a chilly day.
- Meal Prep: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
What others are reading
Frequently Asked Questions (FAQs)
Can I prepare this soup in advance?
Absolutely. The flavors meld and intensify after a day in the fridge. Simply store covered and reheat gently.
Can I use the cilantro stems?
Yes, cilantro stems are tender and packed with flavor—both leaves and stems can be finely chopped for the soup.
How do I make the soup even creamier?
Blend thoroughly for a smooth texture. For more creaminess, add a splash of coconut milk, heavy cream, or a dollop of yogurt before serving.
Is this soup gluten-free?
Yes, provided your vegetable stock is gluten-free, this soup has no gluten-containing ingredients.
How can I make the soup spicier?
Add a minced fresh chili with the onions, or season with ground cumin, cayenne pepper, or a pinch of smoked paprika for subtle heat.
Spring Soup Pairings
- Vegan Black Bean Soup: For a rich, protein-packed contrast.
- Classic Shrimp Gumbo: For a bold, Southern-inspired dinner menu.
- Potato Leek Soup: Creamy and mild, for those seeking comfort.
- Leek-and-Chestnut Soup: Earthy, refined options for cool evenings.
- Matzo Ball Soup: A timeless, crowd-pleasing classic.
- Chilled Corn-and-Dill Soup: For hot days when you prefer your soup cool.
- Cream of Asparagus Soup: Another spring favorite with fresh garden flavors.
Expert Notes & Final Thoughts
This carrot and cilantro soup exemplifies how a handful of ordinary ingredients can be transformed into something bright, zesty, and sophisticated. It’s a testament to the power of humble vegetables and fresh herbs elevated by classic technique. As a bonus, the minimal prep, flexibility for dietary preferences, and make-ahead potential make it a mainstay for both weeknight dinners and festive gatherings.
Printable Recipe Card
Carrot and Cilantro Soup
- Prep time: 15 minutes
- Total time: 45 minutes
- Serves: 4
Ingredients:
- 1 Tbsp olive oil
- 1 small onion, chopped
- 1 tsp coriander seeds, crushed
- 1 lb carrots, sliced
- 3 cups vegetable stock
- 1 bunch fresh cilantro, chopped (about 1 cup), plus more for garnish
- Salt, to taste
Instructions:
- Heat olive oil, cook onion and coriander covered on low for 5 minutes.
- Add carrots, cook covered for another 15-20 minutes until softened.
- In a separate pot, bring stock to a boil; add onion-carrot mixture, simmer, then blend until smooth.
- Return to pot, add chopped cilantro, season, and reheat gently. Garnish and serve hot.
References
- https://www.kyleecooks.com/carrot-cilantro-soup/
- https://www.countryliving.com/food-drinks/recipes/a3642/carrot-cilantro-soup-recipe-clv0511/
- https://www.lecremedelacrumb.com/carrot-and-coriander-soup/
- https://www.youtube.com/watch?v=arrFTZj7Bng
- https://www.countryliving.com/food-drinks/recipes/a4321/moroccan-carrot-soup-recipe-clx1113/
- https://www.youtube.com/watch?v=Mc9LeBLUuVY
- https://vidyaliving.com/recipe-carrot-coriander-soup-with-carrot-top-chutney/
- https://www.noshtastic.com/carrot-and-coriander-soup/
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