Tag Archives: carrot and cilantro soup

Carrot and Coriander Soup

15 Feb

This soup is one my ultimate comfort foods. I grew up on this soup in England and was heartbroken to discover that no one has heard of it in America! Coriander = cilantro, and for whatever reason, this gorgeous soup never took off stateside. Don’t let cilantro put you off, this soup is a must try.

*Warning: this isn’t super broke student friendly, it requires either a food processor or an immersion blender. If you’re interested in foraying into the world of making cheaper and healthier meals for yourself though, something like a food processor can be a really good investment.


1 glug of oil

450 g of carrots

1 potato

1 onion

1 tsp cilantro/coriander

1.2L broth (chicken or veg)


1. Chop up the onion into small pieces, and try not to weep.

2. Toss the onions into a big pan simmering with some oil, and let them fry for 5 minutes, or until they start to soften

3. Wash and chop up your potato and carrots. If you bought big carrots, you should probably peel them, but I bought a bag of mini carrots and I was not dealing with that shit, so I left them. They were probably already skinned and processed, lets be real.

4. Throw the potato and coriander in with the onion.

5. Add chicken broth, carrots, and bring to boil.

6. Once it’s started boiling turn down the heat just a little, and let it cook covered (I like to tilt the top so it doesn’t bubble over) in that mildly bubbly phase for about 20 minutes. The way to tell when they’re done is to take out a carrot, let it cool a little and bite into it. If there’s no crunch, it’s ready.

7. Now for the fun part. If you have a food processor, just chuck it all in and whizz it in pulses until it’s essentially mush. With an immersion blender, maybe let it cool a little but leave it in the pot and just whizz right in there. My blender is kinda cranky so it took some time, but I could’ve stopped a while before and just left some chunks of carrots. Not a big deal really. Just make sure it’s soup-like and you’re good to go. Maybe add salt and pepper to taste if you’re like my roommate and like flavoring things.

This makes at least 4 solid servings. You could probably stretch it out more than we did, but it’s been cold as fuck here and it didn’t seem like the time to skimp on our soup servings.

I’d just like to reiterate how much I fucking love this soup. I grew up on it, and this recipe did not disappoint. Those were some high standards too, let me tell you. I honestly hope you enjoy it as much as I did.



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