Gently spiced and wonderfully comforting, this slow cooker carrot and coriander soup is easy to prepare and great for lunch!
As the carrots slowly soften and sweeten, the earthy coriander brings a subtle depth which is fragrant without being overpowering.
This soup is effortlessly simple, nourishing, and perfect for coming home to on a chilly day.
I love soup during most of the seasons of the year, it is so versatile and when it is cooked in the slow cooker like this, it is so easy too.
This was inspired by my slow cooker butternut squash soup recipe, and pairs well with this slow cooker white bread or my slow cooker cheese soda bread for a simple lunch or supper.
Jump to:
Ingredients
Here are the ingredients you will need for this easy slow cooker carrot and coriander soup. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- onion – adds sweet savoury flavour.
- carrots – the star of this soup recipe. Carrots are excellent all year round. Wonky carrots from a veg box or frozen carrots can be used.
- garlic – I often use garlic puree in a tube or frozen chopped garlic, for ease. Fresh garlic works too of course.
- ground coriander – milder than fresh coriander, this adds an earthy note enhancing the chopped fresh coriander.
- vegetable stock powder or cube (not pictured) – I love the flavour of vegetable stock powder from the brand Marigold, in a tub. You can also use a normal vegetable stock cube (2 cubes best for this amount of soup).
- fresh coriander (or cilantro)- adds freshness and bright floral flavour, with an earthy and pungent note.
- optional – a little cream or yoghurt to swirl through to serve.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker carrot and coriander soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Roughly chop the carrots and onion and put them in the slow cooker pot.
Step 2. Add the garlic puree, ground coriander and vegetable stock. Cook on high for 2-3 hours or on low for 6-8 hours.
Step 3. Once the cooking time is up, the carrots will be soft and ready to blend.
Step 4. Add the chopped fresh coriander, then you are ready to blend.
Step 5. Blend until smooth either using a hand blender in the pot or by transferring the soup in batches to your food processor/blender.
Step 6. Season with salt and pepper, garnish with fresh coriander leaves and serve. Swirl in a little cream or yoghurt into each bowl if you like.
Substitutions
This recipe is vegetarian.
To make it vegan or dairy-free, ensure the cream or yoghurt you swirl through on serving (if using) is plant-based, and check that your stock is vegan. The Marigold brand I normally use is vegan, so are many vegetable stock cubes.
To ensure the recipe is gluten-free, make sure you use a gluten-free stock cube (Knorr and Kallo have gluten-free options, while Oxo and Bisto contain gluten or wheat).
Variations
Add ground cumin, turmeric or a pinch of garam masala to add warmth.
Make it spicy by adding some chilli flakes or hot chilli powder.
Add some parsnip or sweet potato in with the carrots for added goodness.
Equipment
Storage
Allow the soup to cool then store in the fridge for 3 days in a covered container.
Freeze for up to 6 months in portions. These soup freezer bags are useful.
FAQ
Use one of my suggested variations – vary the spices by adding some cumin, turmeric or a pinch of garam masala, make it spicy with some chilli flakes/hot chilli powder, vary the veggies by adding some parsnip, swede or sweet potatoes in with the carrots.
Seasoning with salt and pepper is very important, make sure you taste the soup and season it well. Salt enhances the natural flavours. This useful article explains how to season to taste in more detail.
The slow cooker is very forgiving when you are making soup – you want the veggies to be very tender for when you blend them. So the time can be adapted to how long you have until you need the meal to some extent! I often cook soup on high for 2-3 hours, this way I can prepare it mid-morning and have the soup for lunch. But it will also cook very well on low for 6-7 hours or all day when you are out at work.
Looking for other recipes like this? Try these:
Recipe
Ingredients
- 1 onion
- 700 g (1½ lb) carrots
- 1 tsp garlic puree
- 1 tsp ground coriander
- 2 vegetable stock cube
- 15 g (½ cup) fresh coriander
Instructions
-
Peel and roughly chop the carrots and onion and put them in the slow cooker pot.
1 onion, 700 g carrots
-
Add the garlic puree, ground coriander and vegetable stock made with 900 ml (4 cups) boiling water. Cook on high for 2-3 hours or on low for 6-8 hours.
1 tsp garlic puree, 2 vegetable stock cube, 1 tsp ground coriander
-
Once the cooking time is up, the carrots will be soft and ready to blend.
-
Add the fresh coriander (chopped), then you are ready to blend.
15 g fresh coriander
-
Blend until smooth either using a hand blender in the pot or by transferring the soup in batches to your food processor/blender.
-
Season with salt and pepper, garnish with fresh coriander leaves and serve. Swirl in a little cream or yoghurt into each bowl if you like.
Notes
This recipe is vegetarian.
To make it vegan or dairy-free, ensure the cream or yoghurt you swirl through on serving (if using) is plant-based, and check that your stock is vegan.
The Marigold brand I normally use is vegan, so are many vegetable stock cubes.
To ensure the recipe is gluten-free, make sure you use a gluten-free stock cube (Knorr and Kallo have gluten-free options, while Oxo and Bisto contain gluten or wheat).
Variations
- Add ground cumin, turmeric or a pinch of garam masala to add warmth.
- Make it spicy by adding some chilli flakes or hot chilli powder.
- Add some parsnip or sweet potato in with the carrots for added goodness.
Equipment
- oval slow cooker – I use a 3.5 litre one for soup.
- chopping board
- measuring jug
Storage
Allow the soup to cool then store in the fridge for 3 days in a covered container.
Freeze for up to 6 months in portions.
Soup freezer bags are useful.
