The Best Carrot and Coriander Soup with Cumin and Orange

This carrot and coriander soup takes the humblest of vegetables and turns it into something really special. The cumin adds a warm, earthy depth, the fresh coriander brings brightness, and the orange zest gives it an aromatic lift that ties everything together. It is the kind of soup that tastes far more complex than the effort it takes.

I like to finish it with a swirl of creme fraiche, a scattering of roughly chopped pistachios, and a generous sprinkle of dukkah. Crusty bread or thick slices of toast on the side, obviously.

The recipe can easily be halved if you are cooking for two. It also scales up well for batch cooking and freezes beautifully, so it is worth making a full pot even if you are eating solo.

Tips for the Best Carrot and Coriander Soup

Grating the carrots rather than chopping them significantly reduces cooking time. They break down much faster, giving you a smoother soup with less blending. If you don’t have a food processor, just slice them.

A good quality stock is essential here. Whether you use chicken or vegetable, taste it before you add it. Weak stock means weak soup. If yours is on the mild side, use a little less water and a little more stock to concentrate the flavour.

Add the orange zest right at the end, after blending. Heat dulls citrus quickly, and you want that fresh, fragrant note to come through in every spoonful.

Frequently Asked Questions for Carrot & Coriander Soup

Can I make carrot and coriander soup ahead of time?

Yes. This soup tastes even better the next day as the flavours develop overnight. Make it ahead, cool completely, and store in the fridge. Reheat gently on the stove and add the orange zest and garnishes fresh before serving.

Can I freeze carrot and coriander soup?

Yes. Cool the soup completely before transferring to freezer-safe containers. It freezes well for up to three months. Defrost overnight in the fridge and reheat gently on the stove. Add fresh coriander and orange zest after reheating.

Can I make this soup without coriander?

If you do not like coriander, flat-leaf parsley works as a substitute. The flavour will be milder, but the cumin and orange will still carry the soup.

What can I use instead of creme fraiche?

Natural yoghurt, soured cream, or coconut cream all work as alternatives. Coconut cream makes this soup fully vegan and adds a lovely richness.

Can I make this soup vegan?

Yes. Use vegetable stock instead of chicken stock, and swap the creme fraiche for coconut cream or a plant-based yoghurt.

Do I need a blender to make this soup?

A stick blender is the easiest way to blend it in the pot. A jug blender also works, but let the soup cool slightly before blending in batches. You can also leave it slightly chunky if you

What to serve with this carrot soup

Serve this soup with either my easy cheese and sweetcorn bread or easy whole wheat bread.

My perfect cheese scones.

How to make the best garlic bread

Carrot and Coriander Soup with Cumin and Orange Recipe

A silky smooth carrot soup with fresh coriander, cumin and a hint of orange zest. Ready in under an hour.

Print Recipe

Prep Time:15 minutes mins

Cook Time:35 minutes mins

Ingredients

• 2 cups chopped onions
• 2 celery stalks chopped
• 3 Tbsp olive oil
• 6 cups grated carrots approximately 6 large
• 2 Tbsp chopped flat-leaf parsley
• 6 cups 1.5 litres vegetable or chicken stock
• 2 Tbsp chopped fresh coriander
• 1 tsp dried coriander
• 1½ tsp ground cumin
• Zest of 1 orange
• Salt and pepper to taste
• Creme fraiche extra fresh coriander and dukkah to garnish (optional

Instructions

• Heat the olive oil in a large pot over a medium heat. Add the onions and celery and cook until soft, about 5 minutes.
• Add the grated carrots and cook for a further 5 minutes until they start to soften.
• Pour in the stock, add the parsley, fresh and dried coriander, and cumin. Bring to a gentle simmer and cook for about 30 minutes until the carrots are completely tender.
• Remove from the heat and allow to cool slightly. Blend the soup until silky smooth using a stick blender or jug blender.
• Season with salt and pepper, then stir through the orange zest.
• Serve with a swirl of creme fraiche, a sprinkle of chopped fresh coriander, and dukkah.

Notes

A warming, silky soup where cumin adds earthy depth, coriander brings freshness, and orange zest lifts everything with a hint of citrus. Simple ingredients, big flavour.

Use younger, smaller carrots for the sweetest flavour. Grating them speeds up the cooking time and gives a smoother result.

Add the orange zest after blending, not during cooking. Heat dulls the citrus, and you want it bright and fragrant.

This soup is naturally gluten-free. Use vegetable stock and coconut cream in place of creme fraiche for a vegan version.

Storage: Keep in an airtight container in the fridge for up to four days.

Reheating: Warm gently on the stove over a medium-low heat. Add a splash of water or stock if it has thickened. Add fresh coriander and orange zest after reheating.

Freezing: Cool completely and transfer to freezer-safe containers. Freeze for up to three months. Defrost overnight in the fridge and reheat on the stove.

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