This healthy recipe for Easy Carrot Soup is low in fat and perfect for a comforting meal on cold days.
This time of year, there is nothing better than coming home to a bowlful of hot, comforting soup and this easy recipe can dish it up in no time flat!
I just love soup! I probably have more soup recipes than anything else. It’s always been one of my favorite things. This is the best carrot soup recipe. Everyone I make this for just loves it! It’s super healthy and low fat too!
You just saute the onion in a pot, add the carrots, potato, and stock. Cook it until soft and blitz it in a food processor – it’s that simple!
Why This Recipe Works
- Using potatoes gives the soup more body, velvety consistency, and produces a creamy soup without adding fat.
- The combination of ground coriander and fresh cilantro gives the soup a deep rich flavor.
How To Make Quick & Easy Carrot Soup
- Saute the onion.
- Add the carrots, coriander, potato and stock. Simmer until soft.
- Blend until smooth.
- Return the soup to the pot and add the chopped cilantro.
- Serve and Enjoy!
Health Benefits of Carrots
The vitamin C in carrots is a fantastic boost to your immune system. Carrots are the perfect addition to your healthy eating plan
The fiber in carrots can help keep blood sugar levels under control. And they’re loaded with vitamin A and beta-carotene, which there’s evidence to suggest can lower your diabetes risk. They can strengthen your bones. Carrots have vitamin K and calcium, which are important for bone health.
Ingredient Notes
- Carrots: When buying, look for carrots that are firm with a bright orange color and smooth skin. If they are limp or have any discolouration near their tops; they’re not fresh. Choose medium-sized carrots that taper at the ends. Thicker carrots may be tough, you want young sweet carrots.
- Onion: I use white onion in my soup, however you can use red or yellow onion, the taste variation is minimal.
- Potatoes: Waxy or boiling potatoes are best for soup as they break down better and give a silky texture when blended with other ingredients. A floury potato would give a grainy texture to your soup.
- Cilantro: Fresh cilantro is always best, with the ground coriander this gives the soup that classic carrot soup taste.
Step By Step Instructions
Heat the olive oil over high heat in a large pot, add the onion, then fry for 5 mins until softened. Then stir in the ground coriander and cook for another minute.
Add the potato, carrots and stock, bring to the boil.
Reduce the heat, cover and cook for 20 mins until the carrots are tender.
Blend with a hand blender or food processor
Return to the pot, add the cilantro, taste, season with salt and pepper if necessary, then reheat to serve.
Serve this Quick & Easy Carrot Soup with my Perfect Garlic Bread for a simple meal prepared in no time!
How To Safely Puree Hot Soup
If you’re new to your equipment it’s always a good idea to allow the soup to cool before blending, but if you plan to blend when hot, here are some safety tips.
- Using A Blender: Don’t fill the blender more than ? full and hold the lid securely in place using a kitchen towel. The steam from the hot soup can loosen the lid causing it to splash out of the blender and cause burns.
- Using An immersion Blender: Be sure the blade is completely submerged before you start blending to avoid hot spatters. Keep the blade under the surface of the soup the whole time you’re blending.
Tips & Variations
- Always check your seasoning, if you need additional salt, add it a pinch at a time so you don’t over salt.
- For added brightness, try adding a squeeze of lemon juice, lime juice or tablespoon of white vinegar to your soup before serving.
- Don’t like coriander? Add some curry powder or some fresh chopped herbs such as a fresh thyme sprigs to finish the soup.
- For a creamy carrot soup, add a dash of heavy cream (or for a vegan option use a can of coconut milk or coconut cream) or for a low fat option some Greek yogurt, at the end.
- This soup can be adapted for special diets, use vegetable stock to make it vegan.
- Add some fresh ginger or fresh garlic for an additional layer of flavor.
- Sprinkle the finished soup with some fresh Parmesan cheese or a drizzle of olive oil.
- For extra texture, add some chopped roasted peanuts on top of your finished soup.
Storing and Freezing Instructions
- In the fridge: You can store carrot soup in the fridge in an airtight container for up to 5 days.
- In the freezer: Transfer the soup to a freezer safe container and freeze for up to 6 months. Rehead on a medium-low heat until thoroughly cooked through.
Other Easy Soups You’ll Love
There is nothing better than a comforting soup at the end of a hard day, and even better, the soups below are quick and easy too:
FAQs
Eating carrots in soup is a great way to benefit from all the vitamins and antioxidants in carrots. Eating carrots raw however, gives you more goodness.
You can replace coriander in soup with any dried herb or spice of your choosing. Ground ginger or curry powder would be a good substitute.
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Let’s Make Easy Carrot Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 pound carrots peeled and chopped
- 1 large potato peeled and cut into chunks
- 5 cups chicken or vegetable stock
- 2 teaspoons ground coriander
- a good handful of fresh cilantro chopped
- salt and pepper to taste
Instructions
- Heat the olive oil in a large stock pot, add the onion, then fry for 5 mins until softened. Stir in the ground coriander. Cook for 1 minute. Add the carrots, potato, and stock, bring to the boil. Reduce the heat, cover and cook for 20 mins until the carrots are tender.
- Allow to cool enough to handle safely. Blend using a blender immersion blender, or food processor until smooth (you may need to do this in a couple of batches). Return to the pot, add the cilantro, taste, season with salt and pepper if necessary, then reheat to serve.
Tips + Notes
How To Safely Puree Hot Soup
If you’re new to your equipment it’s always a good idea to allow the soup to cool before blending, but if you plan to blend when hot, here are some safety tips.-
- Using A Blender: Don’t fill the blender more than ⅔ full and hold the lid securely in place using a kitchen towel. The steam from the hot soup can loosen the lid causing it to splash out of the blender and cause burns.
- Using An immersion Blender: Be sure the blade is completely submerged before you start blending to avoid hot spatters. Keep the blade under the surface of the soup the whole time you’re blending.
Kathleen says
I made this recipe for a picky eater and they loved it! It’s now a go-to when cooking for them.
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
SARAH ANNE says
Very delicious and tasty. My husband was sick today and really doesn’t enjoy soup but this great soup did the trick.
Erren Hart says
So great to hear and thank you for taking the time to comment! 🙂
Bridget says
This soup is outstanding! Love how simple it is, but so delicious at the same time!
Erren Hart says
I’m so glad to hear it, Bridget!
Claire Adeyemi says
Wow, easy, quick and delicious.
Erren's Kitchen says
Thank you Claire
Joan kinnear says
Easy to prep quick and tasty 😋
Erren's Kitchen says
Thank you Joan, it’s a great soup isn’t it?
Claire Gibson says
Just gorgeous and so easy to make
Erren's Kitchen says
Thank you, sometimes the simple dishes are the best, aren’t they?
Katherin says
Quick and simple, very yummy!
Erren's Kitchen says
Glad you like it Katherin! Thank you 🙂
Ellie says
Made this today. So few ingredients, quick and simple and absolutely delicious! Thank you.
Erren's Kitchen says
Thank you, Ellie!
Carolyn Goldhill says
Easy and delicious. I added some of the fresh coriander stems to the simmering liquid, 10 mins prior to blending. The stems always have a fabulous flavor. Also, I needed no extra seasoning as the stock used was sufficient.
Erren's Kitchen says
That is an added touch, Carolyn, sounds delicious!