Carrot Coriander Soup. Hmmmm..., now that sounds interesting! I have two stories to tell you: one about soup, the other about carrots.
Prior to writing this post, my carrot soup knowledge was fairly limited. So, I began my research into the origins of this popular root vegetable. To my pleasant surprise and yours now, I "unearthed" a wealth of information.
I first tried carrot coriander soup in Ireland. The site of this tasting: The Danny Mann Pub in Killarney, an inviting place with a warm atmosphere, excellent Irish hospitality, and not to mention a fabulous menu. If you are ever in Killarney, I highly recommend it. Did I mention it's a great vegetarian soup option? This soup was so good.
Carrot ancient history
Carrots were first cultivated in the Iranian plateau (Iran, Pakistan, and Afghanistan) about 1000 years ago. Archaeological evidence indicates that carrots have been around a lot longer. Roughly 5000 years for medicinal purposes and not food. Egyptian temple drawings have carrots! Those date back to 2,000 B.C. Egyptian papyrus in a pharaoh's crypt also reveals information on medical treatments utilizing carrot seeds.
Let's fast forward a few millennia. Historians believe that medicinal gardens in Ancient Rome cultivated carrots as an aphrodisiac. They were also an antidote for poison. After the fall of the Roman Empire the cultivation of carrots fell by the wayside until it resurfaced again in about 795 A.D. thanks to Charlemagne who included carrots as a crop to cultivate in manorial gardens.
Carrot modern history
Carrot cultivation reached England between the 11th and the 15th centuries. At this time, carrots existed in their ancient variety: off-white or purple. The orange color of our present day carrots is often credited to the Dutch who are believed to have genetically modified the tuber. Carrots were introduced to the Americas in the 16th century Spanish, and became especially popular during WW II.
In Ireland, this soup, as well as other soups, is served with a traditional Irish brown bread on the side!
Top Tips
- Use an immersion blender to achieve a creamy texture.
- If you don't have an immersion blender, use a regular blender in small batches.
Step by step photos
- Sauté the onions and carrots on medium heat in the olive oil.
- Cook until the onions are translucent.
- Add the garlic, caraway and coriander.
- Add the vegetable broth and bring to a boil.
- All to boil for about 5 minutes and then turn down the heat to low and simmer for about 20 minutes.
- Using an immersion blender break down all the solids until you have a smooth texture.
Frequently Asked Questions:
- How long can I save this soup? You can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze this soup? Yes, you must completely cool the soup before freezing. Store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
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Carrot Coriander Soup Recipe Card
Ingredients
- 1 ½ Tbsp. olive oil
- 1 lb. carrots sliced ¼" thick
- 1 yellow onion medium, sliced
- 1 garlic clove large, minced
- ¼ tsp. ground caraway
- 5 cups vegetable broth
- 1 tsp. coriander ground
- ½ cup cilantro chopped
- 1 dash salt and pepper to taste
Instructions
- In a soup pot on medium heat sauté onions and carrots in olive oil until the onions are translucent. Add the garlic, caraway and ground coriander. Cook for about 5 minutes.
- Add the vegetable broth and bring to a boil
- Allow to boil for about 5 minutes. Turn heat down and allow to simmer covered for about 20 minutes.
- Check carrots for softness. They should break down when pressed with a fork.
- Using an immersion blender break down the solids moving the blender around to create a smooth texture.
- When the solids have all broken down, add the chopped cilantro and serve.
Notes
Top Tips
- Use an immersion blender to achieve a creamy texture.
- If you don't have an immersion blender, use a regular blender in small batches.
- Frequently Asked Questions:
- How long can I save this soup? You can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze this soup? Yes, you must completely cool the soup before freezing. Store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
Tracy Turner
This soup sounds wonderful! I enjoyed reading what you learned about carrots.
Analida
Thanks Tracy. I do love this soup. I am glad you enjoyed learning about carrots. I was rather surprised at the interesting history behind them.
Michelle @ A Dish of Daily Life
We love soup here so we are always on the lookout for new soup recipes! This sounds delicious! Isn't that interesting that carrots used to be purple or off-white? I wonder what the reasoning was behind the genetic modification. Pinning and sharing your delicious recipe!
Lisa/Syncopated Mama
I recently featured a carrot onion soup on my blog that we love, so this soup sounds wonderful to me! I'll definitely be trying it soon! Pinning!
Analida
Thanks Lisa. I'll have to check yours out too!!!
Have a great day.
Christie
Great recipe! Thanks for sharing at Bloggers Brags...I'm pinning! 🙂
Analida
Thanks Christie! This soup is so good!
Take care! 🙂
Michelle @ A Dish of Daily Life
I could definitely go for a bowl of this...it looks wonderful!
Analida
Thanks Michelle! It is so good!!!
Cathy
I love soup and these flavors are really delicious together! Saying hello from Food DIY link party!
Cathy
Analida
Cathy, thanks for commenting. I hope you try this soup. It is so good!
Have a great Sunday. 🙂
Sharon Rowe
Great recipe thanks for sharing on Monday Madness Link Party 🙂
Analida
You are welcome Sharon!!!
Have a great week!
Laura @MotherWouldKnow
I love this simple soup. When we were in Ireland (many years ago) our kids love "soup of the day," which changed every day depending on which vegetables had been cooked the day before and were leftover. I remember carrots in the soup, but never with coriander - that combination is lovely.
Analida
Thanks Laura! I love it too! Yes, the flavor profile is great.
Kristen @ A Mind Full Mom
A bit jealous of that trip--so fun. And this soup--yum. Love coriander addition.
Analida
Thanks Kristen; if you ever have the chance I highly recommend Ireland. It is a beautiful country.
Caroline | carolinescooking
My mum makes a soup a bit along these lines and it is a definite favorite - so tasty and perfect for a cold day.
Analida
It is perfect indeed, thanks!!! I will be making some very soon.
Denise Wright
I love coriander but I never know what to do with it...now I do! I like the caraway too. You have a way with spices.
Analida
Thanks Denise! The caraway does add an interesting touch, and you don't need much to make it stand out.
Michelle @ The Complete Savorist
What a wonderful blending of flavor, sweetness of the carrots and the coriander would be marvelous.
Analida
Thanks Michelle!!! I love this soup! yes, the flavors go together really well.
srividhya gopalakrishnan
Bookmarking it right away.. awesome and perfect recipe for this season.
Analida
Thanks so much!
Beth (OMG! Yummy)
Love the merging of cuisines in this dish. I might try roasting the carrots for this soup. Love love this.
Analida
Roasting the carrots sounds like a great idea Beth. Maybe I will do that next time. Great tip!
Erlene Amat
I haven't had carrot soup in ages. I bet this would be such a beautiful soup to serve on a Thanksgiving table. Thanks for sharing on Merry Monday.
Analida
Erlene, yes it would be beautiful on Thanksgiving. I am actually thinking of making a batch so I can take some in my lunch. Glad I could share with you guys.
Angela
This sounds delicious, can't wait to try it!
Analida
It is delicious. I can't wait to make it again.