Six-Ingredient Carrot & Coriander Soup

This soup brings back great memories for me. I first tried it last December at a quaint cafe in a small fishing village called Mevagissey, on the Cornish Coast in England. My now-fiance and I took a drive and stumbled into this RIDICULOUSLY beautiful port, where we decided to have lunch and a pint. There was a soup special, and we were starving, so we ordered a bowl to share while we waited for the rest of our food to arrive. We were both instantly smitten with the stuff – it was carrot and coriander perfection: silky smooth, slightly sweet, a bit of a kick…when we got home a week later, one of the first things I did was try to imitate it in our kitchen. If I had to pick one thing that I love to cook the most, it would probably be soup or stew-type dishes, so I’m pretty well-versed in the art of soup makin,’ and the first batch actually came out perfectly. I’ve been makin’ it regularly ever since.

Of course, it’ll never be quite as good as the day we had it in Mevagissey, spending our first Christmas holiday together, looking out over the water and watching tiny fishing boats pulling in and out on a beautifully clear day, but it’s still an ultimate comfort food, and I love having it in my fall rotation. Plus, it could not be easier to make. Here’s how I do it.

5 from 1 vote

Six-Ingredient Carrot & Coriander Soup

Slow-roasted carrots pureed until silky smooth and simmered with stock and cream: this is ultimate Fall food. 

Course Appetizer, dinner, lunch
Cuisine American, British
Keyword Carrot Soup, Carrots, soup, Vegetable Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 bowls
Calories 112 kcal


  • 1 1-lb bag Carrots
  • 1 Yellow or brown onion {chopped}
  • 3 cups Chicken Stock
  • 1 tsp Coriander
  • 2 tbsp Cream
  • 1 tbsp Garlic {chopped}
  • Olive oil, salt, pepper & cayenne {as needed}


  1. Preheat and oven to 350 degrees. Peel the carrots and chop them into uniform chunks, no more than 2" thick, so they all roast evenly. Pop them on a baking tray and toss with olive oil and salt and pepper. Roast for 40 minutes, tossing once.

  2. Meanwhile, saute the onion and garlic until the onion has softened, and add the coriander, 1 tsp salt, 1/4 pepper and cayenne, if desired. Stir to coat the onion and garlic in the spices.

  3. Place the carrots, the onion, garlic & spice mixture and 2 cups of stock in a blender and puree until silky smooth. Return the pureed soup to the pot and add the last cup of stock. Heat through. Before serving, incorporate the cream. Garnish with sunflower or pumpkin seeds and chives, if desired. 

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