Cream of Carrot and Coriander Soup

Recipe by Kookaburra

We used to buy this soup, but it disappeared from the supermarket shelves. Luckily, by then, I had eaten so much of it, it did not take too much time to recreate it. I think the home-made variety is even better!

Top Review by libertyshea

Absolutely wonderful! A taste explosion! It tasted exactly like the carrot and coriander soup served in the pub I used to frequent in Cambridge. I doubled the tomatoes. I substitued coriander powder (i believe coriander powder is made from ground coriander seeds) for the coriander root. I used about 1 1/2 tablespoons to give it lots of flavor! I used chicken broth as well as boullion cubes to make the stock. My father doesn't like cilantro, but he loved this soup. I served the soup with warm beer bread. It was a huge hit at our house. I plan to make it again and again.

Ingredients Nutrition


  1. Heat oil in a large saucepan or stockpot.
  2. Add onions and cook until transparent.
  3. Add coriander root and cook for 1 minute or until fragrant.
  4. Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato.
  5. Add chicken stock and pepper and bring to the boil.
  6. Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender.
  7. Add the extra half a cup of stock to replace liquid lost through evaporation.
  8. Add coriander leaves.
  9. Blend or process soup until smooth.
  10. Add cream, taste and adjust seasoning.
  11. For a smoother, velvety soup, press soup through a sieve and reheat before serving.

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