Vegan

Curried Carrot and Coriander Soup

Curried Carrot and Coriander Soup | The Mother Cooker

Carrot and coriander soup is a classic and one I reach for more than any. This is so delicious with warm crusty bread, I wanted to eat the entire pot. Making soup from scratch is so immensely satisfying. Mainly because you know exactly what is going in to it.

Helps when you can pick the ingredients from your garden too. I’ve not only used seasonal carrots, but including new potatoes as well. Something that should be ready soon. If you’ve never grown your own carrots and potatoes, I implore you to do so. Not only is it super easy, they hardly need any care. There’s no feeding required, you simply plant them, water and cover with soil. This soup is spicy and warming, it’s great followed by a light salad for a delicious dinner.

Curried Carrot and Coriander Soup

Serves: 4
Prep time: 10 mins
Cook time: 25-30 mins
Total time: 35-40 mins
Freezable: Yes

Ingredients
  • 450g carrots (around 2-3 large carrots)
  • 4 large new potatoes (baby potatoes)
  • 1.2 litres of vegetable stock (I used 2 stock cubes)
  • 1 brown onion
  • 4 garlic cloves
  • 6 tablespoons of coconut cream
  • 1 tbsp mild curry powder
  • 1 tsp garam masala
  • Bunch fresh coriander
  • 2 tsp sugar
  • Pinch of black pepper
Directions
  1. Finely chop garlic, carrots, potatoes and onion. Add to a large pan with 2 tbsp vegetable oil. Cook on a high heat for 8 minutes until softening.
  2. Add spices and stir to coat. Then add vegetable stock, bring to a boil and then turn down to a simmer and cook for a further 15 minutes.
  3. Blend soup with a hand blender until smooth, return to the heat and stir through the coconut cream and fresh finely chopped coriander. Stir in the sugar and season with black pepper to taste.
  4. Serve hot or allow to cool and store in the fridge for up to 4 days. Soup is freezable and will last for 3 months. Defrost and re-heat thoroughly.