Creamy Carrot and Coriander (Printable)
Velvety carrot soup with fresh coriander and crisp Parmesan toasts, ready in 45 minutes.
# What You’ll Need:
→ For the Soup
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 28 oz carrots, peeled and sliced
05 - 1 medium potato, peeled and diced
06 - 1 teaspoon ground coriander
07 - 4 cups vegetable stock
08 - 1/3 cup double cream
09 - 1 small bunch fresh coriander (cilantro), chopped, reserve some for garnish
10 - Salt and freshly ground black pepper, to taste
→ For the Parmesan Toasts
11 - 4 slices crusty bread (baguette or sourdough)
12 - 2 tablespoons unsalted butter, softened
13 - 2 oz Parmesan cheese, finely grated
# How To Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic, sliced carrots, and diced potato. Cook for another 5 minutes, stirring occasionally to prevent sticking.
03 - Sprinkle ground coriander over vegetables and cook for 1 minute until fragrant, stirring constantly to release essential oils.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to low and simmer for 20 minutes until vegetables are very tender and easily pierced with a fork.
05 - Remove from heat. Use a stick blender or transfer to a countertop blender to purée until completely smooth and velvety.
06 - Stir in double cream and most of chopped fresh coriander. Season generously with salt and pepper to taste. Keep warm.
07 - Preheat grill or broiler to high setting.
08 - Butter bread slices generously and sprinkle with grated Parmesan, coating evenly.
09 - Place bread on baking tray and grill for 2–3 minutes until cheese is melted, golden, and bubbling.
10 - Ladle hot soup into bowls, garnish with reserved coriander, and serve immediately with Parmesan toasts on the side.
# Expert Advice:
01 -
- Transforms humble carrots into something restaurant worthy with barely any effort
- The parmesan toasts are practically a meal on their own and take minutes
- Makes enough for generous seconds or lunch the next day
02 -
- Hot soup in a sealed blender is dangerous, so either use a stick blender or vent carefully if using a traditional blender
- The potato is what makes this creamy without needing heavy amounts of dairy, so do not skip it
- Grating your own Parmesan makes a huge difference compared to pre grated versions
03 -
- Cut your carrots and potato to similar sizes so they finish cooking at the same time
- Taste and adjust seasoning after adding the cream, as dairy can mellow flavors