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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
carrot and coriander soup with cumin and orange
Prep Time:15 minutes
Cook Time:35 minutes

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.