As the chill of autumn settles in, there’s nothing quite like the warmth of a delicious bowl of soup to lift your spirits. One afternoon, after gathering fresh herbs from my garden, I found myself craving something cozy and nourishing. That’s when the idea of a vibrant carrot and coriander soup with crispy flatbread croutons inspired by the exotic spice Ras el hanout came to life!
This vegan dish doesn’t just promise comfort—it delivers a smooth, velvety texture enriched with fragrant notes of fresh coriander. The contrast of crunchy, spiced croutons adds a delightful twist that turns this simple soup into a showstopper, perfect for lunch or dinner. If you’re tired of the same old meals and seeking something fresh and exciting, let’s dive into this comforting recipe that is sure to please your palate while being effortlessly homemade!
Why is this Carrot and coriander soup irresistible?
Comforting warmth: Perfect for chilly days, this soup wraps you in a cozy embrace with every spoonful.
Vegan & nutritious: Packed with vitamins from carrots and herbs, it’s a guilt-free indulgence that works for any diet.
Flavor explosion: The aromatic blend of coriander and spices transports your taste buds on an exotic journey.
Crunchy croutons: These spiced flatbread bites add delightful texture, making each bowl a fun experience.
Quick to whip up: In just under an hour, you can have a gourmet meal ready for your family or guests.
Crowd-pleaser: This recipe is sure to impress at gatherings, proving that homemade meals can be both elegant and satisfying!
Carrot and Coriander Soup Ingredients
• Perfect for Cozy Cooking
For the Soup
• Olive Oil – A flavorful base for sautéing; can be substituted with coconut oil for a sweeter touch.
• Onion – Adds savory depth; use yellow onions for sweetness, or shallots for a mild alternative.
• Ground Coriander – Brings a citrusy brightness to the soup; can be swapped with cumin for an earthier flavor.
• Ground Cumin – Adds warmth and complexity; optional but enhances the soup’s profile.
• Ground Turmeric – Provides a vibrant color and nutritional properties; not essential but enriches the dish.
• Carrots – The star ingredient, lending natural sweetness; sweet potatoes are a great alternative.
• Floury Potato – Contributes creaminess when blended; a starchy potato like Yukon Gold works well too.
• Vegetable Stock – The essential liquid that adds depth; make your own or choose low-sodium store-bought for better control over salt.
• Fresh Coriander – Used for garnish and a flavor boost; parsley can be a delightful substitution.
For the Croutons
• Flatbreads or Pittas – The crunch factor; gluten-free versions are great for those with dietary restrictions.
• Ras el Hanout – A spice blend that adds exotic warmth and character to the croutons; curry powder can be used for a different kick.
How to Make Carrot and Coriander Soup
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Preheat Oven: Start by preheating your oven to 200°C (fan 180°C / gas mark 6). This ensures your croutons will turn out perfectly crispy and golden.
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Make Croutons: Cut flatbreads into bite-sized pieces. Toss them in a bowl with olive oil, sprinkle with Ras el hanout, and add salt. Spread them on a baking tray and bake for 10-15 minutes until crisp.
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Sauté Vegetables: In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add chopped onion with a pinch of salt. Sauté for 5 minutes, stirring until softened and translucent.
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Add Spices: Stir in the ground coriander, cumin, and turmeric. This fragrant mix will create the aromatic base of your soup. Cook for another minute until the spices are well combined.
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Incorporate Carrots and Potato: Add your chopped carrots and floury potato to the pot. Pour in the vegetable stock, bringing everything to a simmer. Let it cook for 25-30 minutes, until the vegetables are tender.
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Blend and Season: Use an immersion blender to puree the soup until smooth and creamy, ensuring no chunks remain. Stir in most of the fresh coriander, reserving some for garnish, and adjust seasoning to taste.
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Serve: Ladle the soup into bowls, top generously with the crunchy croutons, and finish with a sprinkle of remaining coriander for a vibrant touch.
Optional: Drizzle a little olive oil on top before serving for added richness.
Exact quantities are listed in the recipe card below.
Storage Tips for Carrot and Coriander Soup
Fridge: Store your carrot and coriander soup in an airtight container for up to 3 days. This ensures maximum freshness while preserving the delightful flavors.
Freezer: For long-term storage, freeze the soup for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container, leaving room for expansion.
Reheating: To reheat, gently warm the soup on the stove over medium heat, stirring occasionally until heated through. For best texture, avoid boiling.
Croutons: Store leftover croutons in a separate airtight container at room temperature for up to 5 days to maintain their crunchiness.
Carrot and Coriander Soup Variations
Feel free to sprinkle your creativity onto this delicious soup and make it your own!
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Creaminess Boost: Add a splash of coconut milk before blending for a richer, creamier texture that enhances the warmth of the soup.
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Herb Swap: Use different herbs like fresh basil or mint to create a unique flavor profile, giving a fresh twist to each bowl.
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Sweet & Savory: Replace carrots with roasted sweet potatoes for a naturally sweet version that pairs beautifully with the spices.
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Chili Heat: Stir in a pinch of chili flakes to the soup while simmering to give it a pleasant kick that warms you from the inside out.
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Nutty Crunch: Top your soup with toasted pumpkin seeds or slivered almonds for an extra crunch that contrasts nicely with the velvety soup.
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Curry Flavor: Substitute Ras el Hanout with your favorite curry powder to add intrigue and a different spice level to your croutons.
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Zucchini Addition: Include chopped zucchini with the other vegetables for added texture, nutrition, and a fresh flavor that complements the carrots well.
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Pea Power: Blend in a handful of fresh or frozen peas for a pop of sweetness and a vibrant green color, enriching the overall visual appeal of the dish.
Make Ahead Options
These comforting Carrot and coriander soup and its crunchy croutons are perfect for meal prep enthusiasts! You can prepare the soup up to 3 days in advance by cooking it fully, cooling it, and then storing it in an airtight container in the refrigerator. The croutons can be made ahead and kept in an airtight container at room temperature for up to 5 days. When you’re ready to serve, simply reheat the soup gently on the stove to maintain its creamy texture, and toast the croutons in the oven for a few minutes to restore their crispiness. This approach allows you to savor a hearty, homemade meal with minimal effort during busy weeknights!
What to Serve with Carrot and Coriander Soup?
As the aroma of this wholesome soup wafts through your kitchen, the perfect side dishes will elevate the experience to new heights.
- Crunchy Breadsticks: These can add a satisfying crunch and are excellent for dipping into the creamy soup.
- Simple Side Salad: A light salad with fresh greens, cherry tomatoes, and a tangy vinaigrette brings a refreshing balance to the meal.
- Vegan Garlic Bread: Slathered with olive oil and garlic, this bread complements the soup’s warmth beautifully, making each bite irresistible.
- Roasted Vegetable Platter: Vibrant seasonal veggies roasted with olive oil and herbs create a colorful, nutritious side that adds sweetness and depth.
- Coconut Rice: This fragrant rice dish adds a tropical twist while pairing perfectly with the spices within the soup.
- Lemon Quinoa Salad: Light and zesty, this salad can enhance the flavors of the soup with its fresh citrus notes.
- Crispy Potato Wedges: Baked or air-fried, these wedges make a hearty addition that’s both comforting and crunchy alongside your bowl of soup.
- Chilled Chai: For a warming drink, try a vegan chai made with coconut milk. Its spices echo those in the soup, creating a delightful harmony.
- Spiced Apple Crisp: For dessert, a warm apple crisp seasoned with cinnamon is the perfect sweet finale to an otherwise savory meal.
Each pairing enriches the comforting experience of enjoying carrot and coriander soup—and that means more warmth and love on your dining table!
Expert Tips for Carrot and Coriander Soup
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Uniform Cuts: Ensure your vegetables are cut evenly. This helps them cook at the same rate, creating a beautifully blended soup.
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Blend Thoroughly: For a silky texture, blend until the soup is completely smooth. This step is key in achieving that velvety finish!
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Taste as You Go: Always taste your soup before serving. Adjusting seasoning at the end can elevate the flavors of your carrot and coriander soup.
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Adjust Creaminess: If you prefer a creamier soup, consider adding a splash of coconut milk before blending. It adds richness and an extra flavor dimension.
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Homemade Stock: Using homemade vegetable stock can enhance the soup’s depth and help reduce sodium levels.
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Store Right: If you have leftovers, store them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently to preserve texture.
Carrot and Coriander Soup Recipe FAQs
How do I choose ripe carrots for my soup?
Absolutely! Look for carrots that are firm, smooth, and brightly colored; they should feel heavy for their size, indicating they are fresh and juicy. Avoid any that have dark spots or are soft to the touch, as these could affect the taste of your soup.
What is the best way to store leftover carrot and coriander soup?
For maximum freshness, store your carrot and coriander soup in an airtight container in the fridge for up to 3 days. If you’re not planning to eat it within that timeframe, freeze it for up to 2 months. Just make sure it’s completely cooled before transferring it to a freezer-safe container.
Can I freeze carrot and coriander soup? If so, how should I do it?
Yes, you can freeze it! Here’s how: Let the soup cool completely, then pour it into freezer-safe containers, leaving some space at the top for expansion. Label with the date and freeze for up to 2 months. To reheat, thaw in the fridge overnight and gently warm it on the stove, stirring as it heats through.
What do I do if my soup is too thick?
If your carrot and coriander soup is thicker than you’d like, simply stir in a little more vegetable stock or water, one ladle at a time, until you reach your desired consistency. Heat gently while stirring to blend in the additional liquid.
Are there any common allergens in this carrot and coriander soup?
This recipe is vegan and generally allergen-friendly. However, if you’re using store-bought flatbreads, check the packaging for gluten if you need to avoid it. If you have nut allergies, avoid adding any nuts or dairy that you might find in some vegan cream products. Always tailor the recipe to fit your dietary needs!
How can I make this soup more flavorful without adding salt?
To amp up the flavor without increasing salt, try adding a splash of apple cider vinegar or lemon juice just before serving! This will brighten the flavors beautifully. You can also experiment with additional herbs or spices—like a pinch of smoked paprika or a dash of chili powder—to create a unique taste profile.
Savory Carrot and Coriander Soup with Crunchy Croutons
Ingredients
Equipment
Method
- Preheat your oven to 200°C (fan 180°C / gas mark 6).
- Cut flatbreads into bite-sized pieces, toss in olive oil, sprinkle with Ras el hanout, and add salt. Spread on a baking tray and bake for 10-15 minutes.
- In a large pot, heat olive oil over medium heat, add chopped onion with a pinch of salt. Sauté for 5 minutes until softened.
- Stir in ground coriander, cumin, and turmeric. Cook for another minute.
- Add chopped carrots and floury potato to the pot, pour in vegetable stock, and bring to a simmer. Cook for 25-30 minutes.
- Blend the soup using an immersion blender until smooth and creamy. Stir in most of the fresh coriander.
- Ladle the soup into bowls, top with crunchy croutons, and sprinkle with remaining coriander.