Happy Monday everyone, does such a thing exist? Is there ever a truly happy Monday? Maybe not but I can help make it a little easier for you. Especially when you have this amazing Quick and Easy Carrot and Coriander Soup to look forward to for your lunch or as part of a lighter dinner. Quick and easy to make, no weird complicated ingredients to find, healthy and filling. The perfect little Monday pick-me-up.
I love soup no matter the season. Ok I wouldn’t want to tuck into a big bowl of hearty chunky soup in the hight of summer. But give me a light flavourful bowl and I’m there. Perfect and easily portable for a packed lunch but satisfying enough for a light dinner. This quick and easy carrot and coriander soup ticks all those boxes.
This soup comes together all in one pan in less then an hour, and a lot of that time is inactive time. bringing things to the boil and then letting them simmer. Then at the end its just a case of blending it all down to give you a nice smooth soup. I used a liquidiser for the job, but a food processor or an electric hand blender would work well and at a push a hand masher will work. Your soup will just be a little chunkier, still tasty mind you.
Coriander / Cilantro.
Even though I am in the UK and was born British, 65% of my readers are from the American continent and I try my hardest to always use words that won’t confuse (biscuits and cookies I am looking at you – in the UK they are a very similar thing!) and I always give American cup measurements when I can and when I can’t I show the weight in ounces. As I believe America does not use metric weights and actually prefers volume over weight hence why I use the cup measurements when I can.
But for this recipe I decided to go with the UK name for the herb coriander. To me Carrot and Cilantro soup just sounds so weird where as Carrot and Coriander soup just sounds more natural to my British ear. For a great explanation on the fact that they are the same check out this article on the Delishably blog – Coriander and Cilantro – What’s the difference.
I have mentioned a few times on this blog that embarrassingly I am a bit of a spice wimp. 😳 I have gotten much better I used to be a super mild girl, I can now go all the way to medium heat! I know embarrassing or what? Anyway my point, and I promise I have one, is this. I have added 1/2 a teaspoon of crushed dried chillies to my soup, if you are tougher then me then by all means double or even triple the amount of chillies. Its all just a matter of taste go for what you like, turn the heat off or fire it right up.
I also stirred in a few fresh baby spinach leaves for an added extra health boost and a little added taste and texture. I had it added to a soup like this years ago in a restaurant and I have loved it ever since. Its completely optional but highly recommended.
To keep this Gluten Free I used a certified gluten free stock. To keep it Vegan I kept away from all dairy. Just drizzling a little extra virgin olive oil on top of the soup and staying away from cream, creme fraiche or natural yogurt. Which if you are not bothered about keeping this quick and easy carrot and coriander soup vegan, all make a great finishing touch.
- 2 tablespoons olive oil
- 1 medium sized onion - finely chopped
- A medium celery stick - finely chopped
- 2 cloves garlic - crushed
- 450 grams carrots - peeled and chopped (16 ounces / approx 3 cups once chopped)
- 1 litre gluten free vegan vegetable stock (4 and ¼ cups)
- 10 large fresh coriander / cilantro stalks - leaves taken off the stalks
- ½ teaspoon dried crushed chilli flakes (more if desired)
- A large handful fresh baby spinach leaves (optional)
- Salt and Peper to taste
- Extra virgin olive oil for a drizzle (optional)
- In a large heavy bottomed saucepan gently heat the olive oil and add in the onion and celery and very gently fry until the onion becomes soft and translucent. Around 5 minutes should do it, keep the heat low and stir occasionally.
- Then add in the garlic and fry for another minute.
- Next add in the carrots, vegetable stock, fresh coriander stalks and the dried chillies if you are using them. Turn up the heat and bring everything to a boil then reduce the heat and simmer for 30 minutes.
- Pour the soup into a liquidiser, food processor or using an electrical hand blender blend the soup until smooth. Or mash like mad if you are doing it by hand.
- Return the soup to the pan add in the spinach if using and season well with the salt and pepper. Stir everything together and serve.
- Drizzle a little extra virgin olive oil over the top of the soup if you like and garnish with a few of the fresh coriander leaves.
- This soup will keep in the fridge for 2 days. If you wish to freeze this soup I would advise not to add the spinach until after you have defrosted the soup. It will keep in the freezer for 3 months.