Carrot, Chilli and Coriander Soup

    (144)
    1 hour

    A delicious soup. This fragrant soup combines carrots and potatoes with garlic, coriander and chilli.


    204 people made this

    Ingredients
    Serves: 5 

    • 1 tablespoon olive oil
    • 1 clove garlic, crushed
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon chilli paste (such as Gourmet Garden)
    • 1 onion, chopped
    • 3 large carrots, peeled and sliced
    • 1 large potato, peeled and chopped
    • 2 (500g) containers vegetable stock

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat oil in a large stockpot over medium heat. Heat garlic, coriander and chilli paste. Sauté onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable stock.
    2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth. Top with more freshly chopped coriander leaves or a drizzle of cream.

    Note:

    When puréeing soups, always do so when they are hot. This prevents the puréed soup from getting lumpy and guarantees an even consistency.

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    Reviews & ratings
    Average global rating:
    (144)

    Reviews in English (113)

    Herbie
    by
    20

    Took shortcuts. I used a bag of fresh diced carrot and swede from Asda instead of all the carrots and potato (I keep these bags in the freezer until I need them). I also used a curry powder blend instead of the chili. You can speed up the process by microwaving the bag of veg before adding to the softened onion. I have trouble growing coriander so I always buy those small sealed bags of fresh coriander and keep them frozen until needed.  -  05 Aug 2008

    WileyP
    by
    13

    Very nice soup, DonoghueJ - Thanks for posting it. I'm not a big fan of strong cilantro (that's what we call "leaf coriander" over here), so I made this specifically for a guest that does. I was pleased, however, that the flavor was quite mild and blended quite well with the carrots and potato. I didn't have the chile paste you mentioned, so, to add a little Southwestern U.S. flair, I diced up a chipotle chile with a touch of adobo and it added just the right zing. I served it with a dollop of sour cream and a sprig of cilantro. My guest loved it, too!  -  26 Mar 2010

    3

    Wow. I wasn't expecting this to be terribly exciting but I think it might even be my favourite soup ever! It was a hit among the people I cooked for too - highly recommended. I added a little extra chilli for a little extra bite though =D  -  02 Aug 2012

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