This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

220.3 calories; 4.2 g protein; 24.3 g carbohydrates; 40.8 mg cholesterol; 620.4 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/08/2005
A yummy soup indeed! I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and worcestershire contains anchovies.) I compensated with a little extra garlic and cilantro. Read More
(12)

Most helpful critical review

Rating: 2 stars
08/24/2009
DO NOT use a food processor to puree this...it will end up chunky which is appealing neither to the eye nor the palate. A blender with "liquefy" will probably work. Please note though this is not so much a carrot soup as it is a tomato soup with a carrot-y aftertaste. Thank goodness I served this on the side of "Pico de Gallo Chicken Quesadillas" from this site ( ) or dinner would have been a disaster. Read More
(2)
25 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/08/2005
A yummy soup indeed! I must note, however, to make this truly suited for a vegetarian diet, I omitted the brown sauce and worcestershire sauce. (Brown sauce is traditionally beef-based and worcestershire contains anchovies.) I compensated with a little extra garlic and cilantro. Read More
(12)
Rating: 4 stars
04/13/2007
Sum it up in one word...Delicious! Substituted the cream with milk. Turned out absolutely yummy - finished it till the last drop! Read More
(7)
Rating: 5 stars
09/28/2005
I made this soup for a dinner party for 30 people and they raved about it! They all came back for seconds and I didnt have a drop left over. Read More
(3)
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Rating: 4 stars
10/26/2006
This wasn't exactly like the traditional carrot and coriander soup I was looking for (probably because of the tomatoes) but it did turn out very tasty. We enjoyed mopping it up with bread and it was even better on the third (!) day. Will make it again thanks. Read More
(3)
Rating: 2 stars
08/24/2009
DO NOT use a food processor to puree this...it will end up chunky which is appealing neither to the eye nor the palate. A blender with "liquefy" will probably work. Please note though this is not so much a carrot soup as it is a tomato soup with a carrot-y aftertaste. Thank goodness I served this on the side of "Pico de Gallo Chicken Quesadillas" from this site ( ) or dinner would have been a disaster. Read More
(2)
Rating: 5 stars
11/22/2005
Wonderful soup easy to make and went down really well with all the family! Read More
(1)
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Rating: 4 stars
11/19/2008
Pretty good carrot soup. I didn t use a balsamic vinegar and I used less onion. Read More
(1)
Rating: 5 stars
04/03/2006
Mmmmmm this is so delicious! I made it for my lunch tomorrow but now I can't stop eating it! I used chicken broth instead of veggie and homemade hot sauce instead of the chile pepper as that's what I had on hand. I could actually imagine using this as a pasta sauce only pureeing it a little so that it is still quite chunky. Thanks so much Jon! Read More
(1)
Rating: 5 stars
09/07/2010
Wow! The flavors are so fresh and bright. It's more like a tomato soup though. I used whole milk instead of cream to cut the calories. Didn't use brown sauce - I had no idea what that was until I googled it. I wonder if it's even sold in the U.S. Read More
(1)