Carrot Soup with Coriander Recipe

Name: Carrot Soup with Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs (.9 kg). carrots, peeled and cut into 1/2 inch pieces (about 5-6 cups); 1 potato, peeled and cut into 1/2 inch cubes (about 1 1/2 cups); 1/2 cup (125 ml) butter; 1 small onion, peeled and diced; 1 Tbsp (15 ml). chopped garlic; 1 tsp (5 ml). ground coriander; 4 cups (950 ml) chicken broth; 1 tsp (5 ml). sugar; 1/2 tsp (2 ml). salt; 2 cups (475 ml) half and half or milk; freshly ground black pepper; 2 Tbsp (30 ml). dry sherry; 1/2 cup (125 ml) sour cream; 1/4 cup (60 ml) chopped fresh cilantro

Servings: persons

2 lbs (.9 kg). carrots, peeled and cut into 1/2 inch pieces (about 5-6 cups)
1 potato, peeled and cut into 1/2 inch cubes (about 1 1/2 cups)
1/2 cup (125 ml) butter
1 small onion, peeled and diced
1 Tbsp (15 ml). chopped garlic
1 tsp (5 ml). ground coriander
4 cups (950 ml) chicken broth
1 tsp (5 ml). sugar
1/2 tsp (2 ml). salt
2 cups (475 ml) half and half or milk
freshly ground black pepper
2 Tbsp (30 ml). dry sherry
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) chopped fresh cilantro

1
In large sauce pan over medium-low heat, melt butter.
2
When hot, add onion and saute while stirring occasionally, until translucent - five to six minutes.
3
Add the garlic and saute while stirring until beginning to change color, twenty to thirty seconds.
4
Add the carrots, potatoes and coriander and saute, stirring a little, for about two to three minutes.
5
Add the chicken broth, sugar and salt and bring to simmer over medium heat, then lower heat, cover partially and continue simmering until vegetables are soft - about twenty to thirty minutes.
6
When cooked and soft, puree soup in batches in blender or processor until all is smooth or to the consistency desired.
7
Return to saucepan and add half and half or milk and pepper to taste.
8
Place over medium heat and heat almost to boil but not boiling.
9
taste for seasoning and adjust as necessary.
10
Just before serving, stir in sherry to taste.
11
to serve: ladle warm soup into bowls and top each with 1 to 2 spoonful of sour cream and a generous sprinkling of chopped cilantro.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs (.9 kg). carrots, peeled and cut into 1/2 inch pieces (about 5-6 cups), 1 potato, peeled and cut into 1/2 inch cubes (about 1 1/2 cups), 1/2 cup (125 ml) butter, 1 small onion, peeled and diced, and more.

Yes, Carrot Soup with Coriander falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot Soup with Coriander

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions