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    Home >> Irish

    Carrot Coriander Soup

    Modified: Jun 3, 2020 · Published: Feb 23, 2019 by Analida · • Word count:781 words. • About 4 minutes to read this article. • This post may contain affiliate links ·

    850 shares
    • 154
    Jump to Recipe Print Recipe
    Irish inspired carrot coriander soup with a nice crusty bread plus the history of carrots throught the ages. | ethnicspoon.com

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

    a bowl of carrot soup with parsley on top and a loaf of sliced bread in the back

    Jump to:
    • Carrot ancient history
    • Carrot modern history
    • Step by step photos
    • Frequently Asked Questions:
    • Carrot Coriander Soup Recipe Card
    • 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.

    the streets of killarney, ireland

    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.

    a bowl of carrot coriander soup with a spoon and napkin on the left and a loaf of multigrain bread above

    In Ireland, this soup,  as well as other soups,  is served with a traditional Irish brown bread on the side!

    Top Tips

    1. Use an immersion blender to achieve a creamy texture.
    2. If you don't have an immersion blender, use a regular blender in small batches.

    Step by step photos

    1. Sauté the onions and carrots on medium heat in the olive oil.
    2. Cook until the onions are translucent.
    3. Add the garlic, caraway and coriander.
    4. Add the vegetable broth and bring to a boil.
    5. All to boil for about 5 minutes and then turn down the heat to low and simmer for about 20 minutes.
    6. Using an immersion blender break down all the solids until you have a smooth texture.
      A collage of photos showing a red soup pot and the steps to make carrot coriander soup.

    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.

    Looking for more recipes?
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    Irish carrot coriander soup. | ethnicspoon.com

    Carrot Coriander Soup Recipe Card

    A sweet and delicate flavored soup that is so easy to make.  This Irish inspired dish is very healthy also. 
    5 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Irish
    Keyword: easy soup recipe, puréed soup, Saint Patrick's Day food, vegan, vegetable soup
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6 servings
    Calories: 84kcal
    Author: Analida Braeger

    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

    1. Use an immersion blender to achieve a creamy texture.
    2. If you don't have an immersion blender, use a regular blender in small batches.
    3. 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.
     

    Nutrition

    Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Sodium: 838mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13185IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 0.6mg

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      A photo of Irish coffee in a glass from Foynes Ireland.
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      Quick and easy Irish potato leek soup recipe | ethnicspoon.com
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    850 shares
    • 154

    Reader Interactions

    Comments

    1. Tracy Turner

      October 31, 2014 at 6:35 pm

      This soup sounds wonderful! I enjoyed reading what you learned about carrots.

      Reply
      • Analida

        November 01, 2014 at 4:46 pm

        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.

        Reply
    2. Michelle @ A Dish of Daily Life

      January 10, 2015 at 3:26 pm

      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!

      Reply
    3. Lisa/Syncopated Mama

      March 17, 2015 at 6:40 am

      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!

      Reply
      • Analida

        March 17, 2015 at 7:36 am

        Thanks Lisa. I'll have to check yours out too!!!
        Have a great day.

        Reply
    4. Christie

      March 18, 2015 at 7:06 am

      Great recipe! Thanks for sharing at Bloggers Brags...I'm pinning! 🙂

      Reply
      • Analida

        March 18, 2015 at 3:04 pm

        Thanks Christie! This soup is so good!
        Take care! 🙂

        Reply
    5. Michelle @ A Dish of Daily Life

      March 19, 2015 at 9:28 pm

      5 stars
      I could definitely go for a bowl of this...it looks wonderful!

      Reply
      • Analida

        March 20, 2015 at 8:37 am

        Thanks Michelle! It is so good!!!

        Reply
    6. Cathy

      March 20, 2015 at 6:32 pm

      I love soup and these flavors are really delicious together! Saying hello from Food DIY link party!
      Cathy

      Reply
      • Analida

        March 22, 2015 at 11:57 am

        Cathy, thanks for commenting. I hope you try this soup. It is so good!
        Have a great Sunday. 🙂

        Reply
    7. Sharon Rowe

      March 21, 2015 at 5:44 pm

      Great recipe thanks for sharing on Monday Madness Link Party 🙂

      Reply
      • Analida

        March 22, 2015 at 11:52 am

        You are welcome Sharon!!!
        Have a great week!

        Reply
    8. Laura @MotherWouldKnow

      November 02, 2015 at 11:47 am

      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.

      Reply
      • Analida

        November 02, 2015 at 7:40 pm

        Thanks Laura! I love it too! Yes, the flavor profile is great.

        Reply
    9. Kristen @ A Mind Full Mom

      January 22, 2016 at 8:09 am

      A bit jealous of that trip--so fun. And this soup--yum. Love coriander addition.

      Reply
      • Analida

        January 22, 2016 at 11:44 am

        Thanks Kristen; if you ever have the chance I highly recommend Ireland. It is a beautiful country.

        Reply
    10. Caroline | carolinescooking

      January 22, 2016 at 10:44 am

      My mum makes a soup a bit along these lines and it is a definite favorite - so tasty and perfect for a cold day.

      Reply
      • Analida

        January 22, 2016 at 11:42 am

        It is perfect indeed, thanks!!! I will be making some very soon.

        Reply
    11. Denise Wright

      January 22, 2016 at 2:15 pm

      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.

      Reply
      • Analida

        January 23, 2016 at 7:58 pm

        Thanks Denise! The caraway does add an interesting touch, and you don't need much to make it stand out.

        Reply
    12. Michelle @ The Complete Savorist

      January 22, 2016 at 8:24 pm

      What a wonderful blending of flavor, sweetness of the carrots and the coriander would be marvelous.

      Reply
      • Analida

        January 23, 2016 at 7:57 pm

        Thanks Michelle!!! I love this soup! yes, the flavors go together really well.

        Reply
    13. srividhya gopalakrishnan

      September 01, 2016 at 11:45 am

      Bookmarking it right away.. awesome and perfect recipe for this season.

      Reply
      • Analida

        September 01, 2016 at 5:45 pm

        Thanks so much!

        Reply
    14. Beth (OMG! Yummy)

      October 26, 2016 at 11:27 am

      Love the merging of cuisines in this dish. I might try roasting the carrots for this soup. Love love this.

      Reply
      • Analida

        October 27, 2016 at 3:43 pm

        Roasting the carrots sounds like a great idea Beth. Maybe I will do that next time. Great tip!

        Reply
    15. Erlene Amat

      November 13, 2016 at 8:55 pm

      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.

      Reply
      • Analida

        November 14, 2016 at 7:35 pm

        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.

        Reply
    16. Angela

      November 14, 2016 at 1:41 pm

      5 stars
      This sounds delicious, can't wait to try it!

      Reply
      • Analida

        November 14, 2016 at 7:31 pm

        It is delicious. I can't wait to make it again.

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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