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Carrot and coriander spicy soup recipe

Carrot and coriander spicy soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Carrot soup
  • Carrot and coriander soup

Simple and easy, tasty cheap to make soup that's perfect for a winter or spring lunch or light supper.

London, England, UK

154 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 2 large onions, diced
  • 500g carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 big red chilli, finely chopped
  • 1 teaspoon chilli flakes
  • 1 (400g) tin plum tomatoes
  • 500ml vegetable stock
  • 1 bunch chopped fresh coriander (or 1 teaspoon dried)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar or sweetener, such as Splenda®
  • 1 tablespoon HP sauce
  • 1 tablespoon Worcestershire sauce
  • salt and black pepper

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Heat olive oil in large pan and cook the onions, carrots, garlic and chilli until tender about 5 minutes
  2. Mix in the tin of tomatoes, vegetable stock, 1/2 the coriander, balsamic vinegar, sugar, HP and Worcestershire sauce. Season with salt and pepper.
  3. Bring to a boil then reduce heat to low, and simmer 30 minutes.
  4. Then take off heat and cool then blend until smooth. Reheat continue cooking until heated through.
  5. Remove soup from heat, and try and drizzle or place a dollop natural yoghurt. Chop the remaining coriander, and mix into the soup before serving.


'Appy daze simple easy

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Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

so easy and so good-21 Jan 2013

This soup was an absolute hit! Quick, very easy & absolutely delish! Loved the spicy touch. I didn't add the fresh chilli though. The chilli flakes were sufficient. It looked really pretty with the dollop of creme fraiche and a few fresh coriander leaves. I will certainly make this soup again.-14 Jan 2015

This recipe is incredible! I made a double batch and am glad I did - the soup was delicious and very easy to make. Will be doing this again very soon!-24 Oct 2014


Step 1

Finely grind coriander seeds in spice mill or with mortar and pestle set aside.

Step 2

Heat oil in a small pot over medium-high. Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes. Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes. Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes. Add fish sauce, if using. Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.

Step 3

Toss sliced carrot with lemon juice in a small bowl season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine.

Spicy Homemade Carrot, Turmeric and Coriander Soup

You can never go wrong with a lovely soup, and this spicy homemade carrot, turmeric and coriander soup is no exception.

You won’t find an easier or more filling soup and this recipe is the ideal midweek dinner. Make a real meal out of it by adding some delicious homemade bread like oat bread rolls, or gluten free mozzarella flat bread.

This spicy homemade carrot, turmeric and coriander soup is good for you, packed with heaps of fresh vegetables, herbs and spices. I included turmeric because it not only creates a beautiful hue but it also has so many important health properties.

The soup does have a little cream but this is easily swapped out for lighter Greek yoghurt or crème fraiche!

  • 1 tablespoon olive oil
  • 4-5 medium-sized carrots (peeled and chopped)
  • 1 onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 small red pepper (chopped)
  • 1/2 teaspoon fresh ginger
  • 1 teaspoon fresh coriander (with extra to garnish)
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chilli
  • Sea salt and pepper to taste
  • Around 2½ cups stock (I used homemade chicken)
  • 1/2 cup milk
  • 1/4 cup cream (or more milk, Greek yoghurt, or crème fraiche)

Fry the onions in the olive oil for a couple of minutes. Add the garlic, ginger, pepper and fry until softened.

Add the carrots, fresh coriander, turmeric, chilli, salt and pepper and cook for a further two minutes.

Add the stock and cook for about 30 minutes. Pour soup into a blender and process until smooth. Return it to the pan, rinsing the blender with about 1/2 cup of water along with the milk and cream and any additional seasoning required. Bring to the boil and serve immediately with soft bread rolls. Enjoy!

Spicy Carrot Soup Notes and Substitutions

  • If you feel that your soup is too thick, add more vegetable broth to it.
  • Feel free to use fresh garlic if you wish.
  • Do you like ginger? It makes for a great addition to this spicy carrot soup.
  • If you are using a blender, keep in mind that when you blend hot soup, you have to have a way for the steam to release. Most blenders have a small lid at the top that you can keep open. Always be very careful when blending hot soup.
  • Don’t feel like making this on the stove? Add everything to a slow cooker for 3-4 hours on HIGH or 6-7 hours on LOW and you’ve got a soup ready for when dinner rolls around!

If you&rsquore counting calories you&rsquoll be happy to hear that this soup (as with many other soups) comes in at just 111 calories per serving (this recipe serves 4). Add more calories if you are stirring in any cream or yoghurt at the end.

Side Note: I use the Morphy Richards Soup Makers, I actually have 2 of them, both of them have the sauté function, which I love. There are differences between the two models &ndash I go into greater depth in comparing the two in this post. As a quick summary, the latest one has more features as well as the ability to make fewer portions (and therefore less potential waste) but you also have to keep the lid on to use the sauté function unlike the previous model where you can sauté with the lid off (which I prefer).

Did you make this recipe? I&rsquod love to hear what you thought of it in the comments!

Ginger, Turmeric Spiced Carrot Soup

Although it’s probably still awfully cold in most parts, around here the sun is bright and beautiful, the air is crisp and I for one am most grateful for that. Longer days and extra light always puts a smile on my face.

Now that the sun is out carrots of every color are becoming a familiar sight at the market right now, a sure sign that spring has finally arrived.

While carrots are available year-round, spring is the best time to enjoy them at their sweetest. The delicate flavor of springtime carrots hardly needs any embellishment, just enough to make them sing.

This bright, vibrantly spiced soup is the perfect canvas, velvety smooth and light. It’s the essence of spring kicked up with a hit of heat, a little sunshine in a bowl.

The soup itself is simple affair of chopped carrots simmered with warm spices like ginger, turmeric and cinnamon then blitzed into a silky puree.

The simmering liquid is nothing more than fresh water and a few aromatics don’t be tempted to use stock, as it detracts from the purity of flavors. The other star ingredient here is turmeric, which adds a bright orange hue and a powerful anti-inflammatory punch.

I like to top mine with a good dollop of goat milk yogurt or swirl of coconut milk to soften the edges and round out the flavors. Serve it hot or chilled, this spicy spring carrot soup does double duty.

Serve it alongside a salad for a light lunch or solo as a starter for a dinner or brunch.

Spiced Carrot Soup

This easy carrot soup has just enough heat from the serrano chili, warmth from the cumin and cinnamon, and brightness from the fresh lime juice. Serve with bread and a simple salad for a quick and satisfying lunch or dinner any time of year.

1 large bunch carrots, greens removed and scrubbed clean

3 tablespoons olive oil, divided

1 medium onion, peeled and thinly sliced

2 tablespoons chopped cilantro (you can use the stems here, too)

½ serrano chili, minced (remove the seeds if you don’t like a little spice)

4 cups chicken or vegetable stock

1. Preheat the oven to 425°F.

2. Cut any large carrots in half lengthwise, then all of them into 2-inch chunks. Toss with 1 tablespoon of the olive oil and season with salt and pepper.

3. Place the carrots on a parchment-lined baking sheet and roast for 20 to 25 minutes or until they are tender and nicely caramelized.

4. Meanwhile, heat the remaining oil in a Dutch oven over medium-high heat. Add the mustard and coriander seeds and cook for 30 seconds.

5. Add the sliced onion and a large pinch of salt and sauté gently for 10 minutes.

6. Add the garlic, cumin, cinnamon, chopped cilantro, and serrano chili and sauté for 1 minute or until fragrant.

7. Add the roasted carrots, stock, and a large pinch of salt. Bring the mixture to a boil, then reduce to a simmer and cook, partially covered, for 25 minutes.

8. Use an immersion blender to blitz until smooth, then season to taste with salt and pepper.

9. Serve with a pinch of sea salt, a drizzle of yogurt, and a squeeze of fresh lime juice.

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Wasn't as overwhelmingly wowed as others, though the soup was good (3 forks). I increased the spices and ginger root 50%. I believe the lime peel and juice added a nice flavor component.

This has become one of our favorite recipes for carrot soup. I followed the recipe as written, but took other reviewers suggestions to double the spices and also use coconut or almond milk instead of the dairy. Sometimes I also add lentils and usually serve with a simple green salad. I also usually double the amount and freeze half for an easy and quick winter supper.

This is an amazing recipe. Have have made it for three years now.. i do make very slight adjustments , one of them is a must.. I dont do dairy. I add 1/3 cup of coconut milk and maybe a pinch more ginger that it calls for. The coconut milk brings it all together.

Soooo Good! I love ginger so I doubled it in the recipe. One of my favourite soup recipes ever. (Also very good for IBS suferers, as well).

This was divine. Complex and velvety, I immediately wanted another bowl. I made some tweaks - I used pre-ground spices instead of grinding them myself, I used double the amount. I also replaced a cup of stock with a cup of coconut milk. Next time I'll try coconut cream instead. Finally I replaced one tablespoon of their suggested oil with sesame oil. Just delicious!!

I have been making this soup for a couple of years now. I don't measure the spices but I use lots of ginger to make it spicy. Its is one of my favorites. I guess I use more of all the spices.

Wow, something must have gone wrong on this end. Doubling the spices did seem called for, but after steeping, this was unbearably bitter. I added sugar, pinches of cinnamon, whatever I could to rescue it, but to no avail. Nasty. My only guess might be an interaction with the ground mustard. In the short list of worst Epicurious recipes ever.

I needed some help for a sore throat so added some cumin and some harissa. Did the trick - perfect delicious soup for a cold!

I doubled the spices as some reviewers suggested and added some cumin. Delicious!

I figured I could get twice as much soup for about the same effort so doubled the recipe but otherwise didn't tweak anything and it worked out great. I ran it through the food processor twice because it was still a little chunky after the first pass. Hands down, the best carrot soup I have ever eaten (whether made by me or someone else)!

I doubled the spices, ginger and curry, as recommended. I also added a tablespoon of minced garlic and a whole can of unsweetened, low fat coconut milk. I'm pretty sure I added some red chili powder because my final product had an awesome kick to it. Finally, I cut out a cup of liquid before blending the stew because I didn't want it to be super watery. All I can say is YUM. It yielded 9 - 8 oz servings loaded with tons of Vitamin A and fiber. It's a little heavy on the fat (according to MyFitness Pal, my final tally had 8g of fat and 134 calories per serving), but there are so many extra nutrients in this dish that it's well worth it. I think next time Iɽ like to try adding in some butternut squash.

double the amount of curry and spices.. very tasty soup.. I add some parsley as garnish as well

Even making the changes recommended, this soup just wasn't very tasty. I shall try the recipe from Joy ofCooking that another reviewer recommended.

I love this recipe with a few modifcations as mentioned: I use dry spices and double the amounts. I substituted 1.5 cups of broth with light coconut milk. Also, the last time I made it, I used half carrots, half roasted butternut squash (that I happened to be roasting for another recipe). The result was amazing! Velvety, rich, filling, super tasty. But even just with carrots it really is superb.

Pureed veggies soups are a big hit in our home and I had high hopes for this based on the other reviews. But we were disappointed with the end result. I did double the spices as others had suggested since I had a mild curry powder, and old coriander seeds. It had a well balanced spice profile but I didn't think it was the best compliment for the carrots. We prefer the Joy of Cooking's Butternut Squash Soup recipe. A similar soup with subtle flavors but absolutely delicious (squash, leek, ginger and garlic).

Delicious made exactly as specified in the recipe. "Velvety" is the right word for this satisfying and flavorful soup.

I doubled the amount of ginger and added approx 4 cloves of garlic and this was wonderful. We found that it did need a little milk, coconut would have been preferred, but as we didnt have any on hand, a splash of Horizon's organic 2% helped even out the flavors. Wonderful soup! Already can't wait to make it again!

Delicious, even when I messed up! I had ground coriander and mustard so I thought I should halve the amount I put in. next time I'll do the opposite and double the spices instead. I also added some cayenne (which this soup *needs*, in my opinion) and I added a teaspoon or two of Better Than Bouillon chicken base. I can't wait to make this again with garlic or coconut milk as others have suggested!

I found this soup a little bitter, maybe my spice blending was off but I would only make it again as soup with other Indian dishes.

Even after tripling the Indian spices and adding a lot of salt, I found this extremely bland. Nothing interesting about it.

Exceptional soup! Warms the heart on a cold snowy day. I used high quality spices in this soup, that I ground just before adding to heated oil, really makes a difference. Very filling soup, next time I will add a little coconut milk, but this soup really doesn't need it. Freezes well.

We had this delicious carrot, ginger, coconut milk soup on vacation and iI found this recipe to try to emulate it. Wow, super good! I added 1/2 can or so of coconut milk and it makes it really rich and delicious. I also used coconut oil instead if peanut oil, because that's all I had, I am sure it doesn't make much of a difference. I used ground coriander and ground mustard from the get-go also.

Love this recipe! So delicious. I can't wait to make it again and will experiment with some of the other reviewers suggestions.


Cooks in: 30 minutes Serves: 4

  • ½ Tbsp olive oil
  • ½ Tbsp butter
  • 1 tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1 level tsp dried chilli flakes (or half for milder)
  • 1 large garlic clove, crushed
  • 2 tsp grated fresh ginger
  • 750ml good quality stock
  • 1 tin coconut milk
  • ¼ cup red lentils
  • 10 medium carrots, roughly chopped
  • Small handful fresh coriander, roughly chopped
  • 1 Tbsp sunflower seeds
  • 1 Tbsp pumpkin seeds
  • 1 Tbsp flaked almonds
  • Toast seeds and nuts together in a dry pan until lightly golden and fragrant OR Toasted Coconut Shavings
  • Generous pinch of salt and freshly ground black pepper

Recipe Summary

  • 1 tablespoon olive oil
  • 2 large onions, chopped
  • 5 medium carrots, chopped
  • 2 cloves garlic, chopped
  • 1 fresh red chile pepper, chopped
  • 3 (28 ounce) cans roma tomatoes, with juice
  • 1 cup vegetable stock
  • 1 bunch chopped fresh cilantro
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon white sugar
  • 1 tablespoon brown sauce
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • 1 cup heavy cream

Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.

Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.

Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

Watch the video: Spicy Carrot Soup (August 2022).