Carrot Coriander Soup


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  • 1 tablespoon canola or olive oil
  • 1 onion, diced
  • 2-3 cloves garlic, smashed and minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium yellow flesh or Idaho potatoes, diced medium (unpeeled)
  • 1 pound carrots, well-scrubbed and diced small
  • 1 quart low-sodium vegetable stock or water


1. Heat a medium-sized saucepan over medium-high heat. Add oil and heat until shimmering.

2. Add onion and cook until nearly translucent.

3. Add garlic, coriander, salt and pepper then cook until fragrant, about 2-3 minutes.

4. Add potatoes, carrots and stock or water and bring to a simmer. Cook uncovered for about 20-25 minutes until carrots are tender.

5. Serve as is — or puree in a blender or immersion blender for a silky-smooth soup.



Garnish with fresh cilantro for extra flavor.