This cosy vegan carrot & coriander soup is warm, creamy and comforting. It's really easy to make, with around 100 calories per serving, which makes it a perfect recipe for weight loss. This carrot & coriander soup recipe is vegan, plant-based, oil-free, gluten-free, nutritarian friendly & will have everyone coming back for seconds!

carrot + coriander soup

RECIPE FEATURES:

Quick & easy: with 5 basic ingredients, this soup can be made in less than 30 minutes.

Perfect for weight loss: each serving is around 100 calories, so this can be a great addition to a salad.

Dietary needs: whole-foods plant-based, vegan, oil-free, gluten-free, salt-free

carrot + coriander soup

NOTES:

  • Storing: Let the soup cool down completely and then store in a glass container in the fridge for up to 5 days. It can also be stored in the freezer and thawed overnight.
  • Reheating: I recommend reheating in a saucepan, but you can also reheat in the microwave.
  • You can use either fresh or dried coriander, they both work.
  • If you like your soup thick then reduce the water to 3 cups instead of 4. Remember that your soup will thicken in the fridge!

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carrot + coriander soup

Carrot + Coriander Soup

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

This cosy carrot & coriander soup is warm, creamy and comforting. It's really easy to make, with around 100 calories per serving, which makes it a perfect recipe for weight loss. This carrot & coriander soup recipe is vegan, plant-based, oil-free, gluten-free, nutritarian friendly & will have everyone coming back for seconds!

Ingredients

  • 1 kg of carrots
  • 1 white onion
  • 3 garlic cloves
  • 2 tbsp dried or fresh coriander
  • 1 vegan vegetable stock cube (low salt/sodium)
  • 4 cups of water
  • Pinch of black pepper

Garnish

  • Pinch of fresh or fried coriander
  • 1 tsp pumpkin seeds
  • 1 tbsp Dairy-free Greek or natural yogurt
  • Pinch of paprika
  • Slice of wholegrain bread

Instructions

  1. Dice the garlic cloves as small as you can, and chop a white onion into small chunks. Add them to a large saucepan with a splash of water and turn on the heat to medium.
  2. Peel + chop your carrots and add them to the saucepan with your garlic and onion.
  3. Water saute your carrots, garlic + onion for around 5 minutes - this means keep adding splashes of water into the pan to cook your ingredients rather than using oil.
  4. Then add your vegan vegetable stock cube, around 3 cups of water & 2 tbsp fresh or dried coriander. Put a lid on your saucepan and cook your ingredients for around 10 more minutes until the carrots have softened.
  5. Transfer the contents of your saucepan into a blender, add a pinch of black pepper and blend until smooth.
  6. Add your toppings (dairy-free yogurt, pumpkin seeds, coriander) and enjoy!
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 106Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 320mgCarbohydrates 25gFiber 8gSugar 10gProtein 3g

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Author

Hi, I’m Jade! I share mostly oil-free + salt-free recipes with a whole food plant-based philosophy. My goal is to help you eat more plants to live a healthier life & glow from the inside out!

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