A silky, pantry-friendly carrot soup made with onions, garlic, coriander, honey, and broth. It’s sweet, savory, and gently spiced, then finished with Greek yogurt, olive oil, and fresh nutmeg for a cozy but balanced bowl.
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Table of Contents
- A very good use of carrots
- Everything you need to make this recipe
- How to make this coriander carrot soup
- Servings and pairings
- Storage and make ahead recommendations
- Recipe FAQs
- Want more soup recipes?
- Coriander Carrot Soup Recipe
A very good use of carrots
This is the kind of soup I want when I have a bag of carrots, a couple onions, and not a lot of interest in doing anything complicated. It comes together in one pot, uses ingredients that are easy to keep around, and somehow still lands in that category of food that feels a little elegant. The coriander is what keeps it from being one-note. Carrots on their own can lean very sweet, but coriander adds warmth, brightness, and a subtle savory edge that balances everything out. A little honey rounds it out, and Greek yogurt on top gives the whole thing a tangy finish that makes each bite feel more complete.
Everything you need to make this recipe
This recipe uses mostly pantry and produce drawer staples, which is part of why it’s so easy to come back to.
- Carrots are obviously the base here, and because everything gets blended, you really just need to get them chopped into rough pieces so they cook evenly. Yellow onions bring sweetness and body, while garlic gives the soup that savory backbone every blended vegetable soup needs.
- Dried coriander is the key spice. It has a gentle citrusy warmth that works especially well with the earthy sweetness of carrots. Honey helps deepen that sweetness without making the soup feel sugary, and vegetable stock adds flavor while the water keeps the texture light enough that it still feels like soup and not puree.
- For serving, Greek yogurt is my favorite because it adds tang and richness without making the soup too heavy. A drizzle of olive oil is always a good idea, and fresh nutmeg gives it a soft warmth that feels a little unexpected in the best way.
Kitchen equipment needed:
- Large pot
- blender
- fine mesh strainer
How to make this coriander carrot soup
This is a very straightforward soup, which is exactly what makes it so good!
1. Sauté the vegetables
Cook the carrots, onions, and garlic in olive oil until they begin to soften and lightly brown, building the base flavor of the soup.
2. Simmer the soup
Add the coriander, honey, stock, and water, then simmer until the carrots are completely soft and easy to pierce.
3. Blend the soup
Blend the soup until silky and uniform, straining if you want an extra refined texture.
4. Serve
Serve hot with Greek yogurt, olive oil, and freshly grated nutmeg for a creamy, aromatic finish.
Servings and pairings
This makes about 4 to 6 servings, depending on whether you’re serving it as a main or a starter. For lunch, I’d pair it with a thick piece of toasted sourdough, a grilled cheese, or even just a jammy toast situation if you want to keep things easy. For dinner, it works really well as a starter before roast chicken, a big green salad, or something cozy and grain-based.
If you want to make it feel a little more substantial, serve it with crispy chickpeas, buttered white beans, or a hunk of bread with salted butter on the side. That usually does it.
Drink Pairings
Wine: Off-dry Riesling — its acidity balances the honeyed sweetness of the carrots, while its subtle floral notes echo the citrusy warmth of coriander.
Beer: Belgian-style Witbier — works beautifully because its soft citrus and coriander notes mirror the flavors in the soup without feeling too on-the-nose.
Cocktail: Gin & honey lemon (Bee’s Knees) — gin’s botanicals play nicely with coriander while lemon keeps the pairing bright.
NA option: Sparkling honey ginger lemon — keeps the same flavor logic as the cocktail pairing without alcohol.
Storage recommendations
This soup keeps really well, which makes it ideal for meal prep or making ahead for a dinner party situation.
Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of water or stock if it thickens too much in the fridge.
You can also freeze it for up to 3 months. I’d recommend freezing it before adding any toppings, then finishing with yogurt, olive oil, and nutmeg once reheated.
Recipe FAQs
Can I use fresh coriander instead of dried?
Not exactly. In this recipe, coriander means the dried seed, not cilantro/coriander leaves. Fresh cilantro would give the soup a very different flavor. It could still be good as a topping, but it’s not a direct substitute.
Do I need to strain the soup?
No. Straining gives it a smoother, more polished texture, but it’s still great without that extra step.
How do I make the soup thicker or thinner?
For a thicker soup, use a little less water or let it simmer a bit longer after blending. For a thinner soup, add more stock or water until it’s where you want it.
Want more soup recipes?
Here are some of my latest soup recipes perfect for any gathering:
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
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Coriander Carrot Soup
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
A silky, pantry-friendly carrot soup made with onions, garlic, coriander, honey, and broth. It’s sweet, savory, and gently spiced, then finished with Greek yogurt, olive oil, and fresh nutmeg for a cozy but balanced bowl.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 lbs carrots, scrubbed and roughly chopped
- 2 yellow onions, roughly chopped
- 4 garlic cloves, smashed
- kosher salt + black pepper as needed
- 1 tsp dried coriander
- 3 tbsp honey
- 4 cups veggie stock
- 2 cups water
Optional toppings
- Greek yogurt
- extra virgin olive oil
- fresh ground nutmeg
Instructions
- Sauté the vegetables: Heat a generous drizzle of olive oil in a large pot over medium heat. Add the carrots, onions, and garlic. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown. Season with salt and pepper, add the dried coriander and honey, and stir to combine.
- Boil the vegetables: Add the vegetable stock and water. Bring to a simmer and cook for 30 minutes, or until the carrots are very tender.
- Blend the soup: Carefully transfer the soup to a blender and blend until smooth (place a towel over the lid and start on low speed). Work in batches if needed. For an extra silky texture, pour the blended soup through a fine mesh strainer back into the pot.
- Serve: Serve hot with a dollop of Greek yogurt, a drizzle of olive oil, and a light dusting of freshly grated nutmeg. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
Nutrition
- Calories: 278
- Sugar: 24g
- Sodium: 783mg
- Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 6mg