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April 1, 2010

Recipe for coriander carrot soup

Coriander carrot soup 

April 2 is World Autism Awareness Day, and this recipe goes out to my food blogger friend Neil in Melbourne, Australia, who is the parent of an autistic child, and who's helping to raise awareness in the food blogging community. Neil writes, "At My Table will be taking part in the day by cooking a dish of one single color, to represent the diets of some of those, especially children, on the autistic spectrum who only eat food that is of one particular color, something of a nightmare for parents concerned with good nutrition." I'm not sure how you'd describe the color of this soup -- orange? orangey-brown? burnt umbre? -- but I am sure that it's delicious and nutritious.

Coriander carrot soup

Inspired by a recipe in Souplove, a sweet little cookbook I found on Etsy. Serves 6-8.


3 Tbsp olive oil
2 medium onions, peeled and roughly chopped
1 heaping tsp ground coriander
2 heaping tsps ground cumin
2 heaping tsps sweet Hungarian paprika
1 bay leaf
1 tsp kosher salt
1/4 tsp harissa or cayenne pepper, or more to taste
2 small Yukon Gold potatoes, peeled and roughly chopped
10 carrots, peeled, cut into 1-inch chunks
7 cups water
1 tsp fresh black pepper
A few cilantro leaves for garnish (optional)


In a large stock pot, heat the oil over low-medium heat. Add the onions, and cook, stirring frequently, for 3-4 minutes, until translucent. Add the coriander, cumin, paprika, and bay leaf, and cook, stirring, for 2 minutes, until the spices coat the onion and are beginning to give off an aroma. Add the salt and harissa, and stir to incorporate. Add the potatoes, and cook for a minute or two, then add the carrots and water.

Bring to a boil, then reduce the heat to simmer, and cook, uncovered, until the carrots are very soft, approximately 20-25 minutes.

Remove the bay leaves, and pureé the soup in a blender, in batches, until very smooth. If the soup is thicker than you'd like, add a bit of water; if it's thinner than you'd like, return the soup to the pot and continue cooking over very low heat, stirring occasionally, until it's the consistency you prefer.

Season with black pepper, and adjust seasoning with salt if needed. Garnish with cilantro leaves just before serving.

Print recipe only.


Posted by: neil | April 1, 2010 at 12:14 AM

Thanks for joining in with your wonderful soup Lydia - whatever the exact colour, it looks gorgeous. Love the seasonings, will definitely make some for us.

Posted by: Meeta | April 1, 2010 at 02:27 AM

oh this reminds me of the carrot and red lentil soup with cumin i made a while back (recipe on blog) i find flavors like cumin, coriander and cardamom so perfect paired with carrots - this is a soul satisfying soup lydia!

Posted by: Sandie {Inn Cuisine} | April 1, 2010 at 11:29 AM

Gorgeous color. I've never tried carrot soup of any type before, but thinking it's time to change that (and soon)!

Posted by: Kalynskitchen | April 1, 2010 at 06:11 PM

A lovely soup, and such a worthwhile thing to raise awareness about. (and I LOVE the blue and white towel too, my kitchen colors!)

Posted by: Cherine | April 2, 2010 at 04:49 AM

a comforting lovely soup!

Posted by: CJ McD | April 2, 2010 at 09:50 PM

Can you set up an RSS feed so I can get this on my Yahoo home page?

BTW- The soup=delicioso

Posted by: Lydia | April 2, 2010 at 09:58 PM

Neil, thanks for teaching us all so much about families living with autism. I love the beet soup your wife contributed to today's post!

Meeta, I bookmarked your soup when you posted it -- I love red lentils and look forward to making your recipe.

Sandie, one of the things I like about this soup is that it doesn't taste like carrots. I'm not a fan of cooked carrots, but I really love this soup. Hope you do, too.

Kalyn, I've already bookmarked your cabbage dish that's linked on Neil's post.

Cherine, yes indeed. Hope you'll try it.

CJ, the feed's already set up. If you look in the top of the right-hand column here, you'll see a handy link to help you subscribe with Yahoo and every other RSS reader. Thanks for wanting to keep up with Soup Chick!

Posted by: CJ McD | April 3, 2010 at 03:33 PM

Thank you Soup Chick!

Posted by: susan from food blogga | April 12, 2010 at 05:53 PM

Hi Lydia! I'm writing a post right now about a lovely Indonesian Carrot Soup made with coriander, honey, and sherry. It's from New England Soup Factory Cookbook. Do you have that one yet? It was a gift from an RI friend. The recipe developer, Marjorie Drucker graduated from Johnson and Wales and owns her own place in Brookline, MA. I'll be sure to link to your coriander carrot soup when I post it.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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