Carrot Coriander Soup

Modified: Jul 23, 2025 · Published: Feb 23, 2019 by Analida · • Word count:781 words. • About 4 minutes to read this article. • This post may contain affiliate links ·

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Carrot Coriander Soup. Hmmmm..., now that sounds interesting! I have two stories to tell you: one about soup, the other about carrots.

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Carrot ancient history
Carrot modern history
Step by step photos
Frequently Asked Questions:
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Top Tips

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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