Carrot Soup with Coriander
Submitted by pattonypond
Carrot soup with coriander purees sweet carrots and potato in chicken broth, finished with milk and a splash of sherry. Topped with sour cream and cilantro for a vibrant orange starter.
YIELD
12 servingsPREP
40 minCOOK
20 minREADY
60 minCarrot soup with coriander is the warming starter that turns a humble vegetable into something restaurant-worthy. Two pounds of carrots simmer with a small potato (the secret to body and silkiness without flour or cream), gently sauteed onions, garlic, and ground coriander seed.
The coriander is the flavor that takes this soup beyond plain carrot puree. Its subtle citrus-warm character plays beautifully against the sweetness of the carrots, while a splash of dry sherry stirred in at the end gives the soup a sophisticated, almost nutty finish you wouldn’t expect from such simple ingredients.
A dollop of sour cream and a generous sprinkle of fresh cilantro at serving time finishes the bowl with cool tang and herbal brightness. Make it ahead, since the flavors deepen overnight and it warms beautifully.
Pro Tips
- Cut the carrots and potato uniformly. Even pieces cook at the same rate, while mismatched chunks mean some are tender while others stay raw.
- Vent the blender lid when pureeing hot soup. Sealed blenders pressurize from steam and can launch the lid (and your soup) across the kitchen. Cover the lid with a folded towel and pulse in batches.
- Don’t let the soup boil after adding milk. Heat just to a simmer. Boiling milk-based soups can curdle the dairy and break the smooth texture.
- Add the sherry off the heat just before serving. Cooking the sherry burns off the bright character that’s the whole point of adding it.
Variations
- Sub vegetable broth for chicken broth and use coconut milk in place of dairy milk for a vegan version.
- Add a one-inch piece of fresh ginger (peeled, grated) for a warmer, slightly spicy version.
- Garnish with toasted pumpkin seeds or croutons in place of (or alongside) the sour cream and herbs.
Ingredients
Directions
Peel the carrots and cut crosswise into ½ inch pieces (about 5 to 6 cups).
Peel the potato and cut into small cubes (about 1½ cups).
In a large saucepan over medium-low heat, melt the butter.
When hot, add the onion and suate while stirring occasionally, until translucent, 5 to 6 minutes.
Add the garlic and sauté while stirring until beginning to change color, 20 to 30 seconds.
Add the carrots, potatoes, and coriander and sauté, stirring a couple of times, for about 2 to 3 minutes.
Add te chicken broth, sugar and salt and, over medium heat bring to a simmer, lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20 to 25 minutes.
a food processor with its metal blade attached, or a blender, process the vegetables in small batches, with their broth, until a smooth purée (soup may be made ahead to this point; cover and refrigerate).
Return to the saucepan and add the milk and pepper to taste.
Place over medium heat and heat almost to a boil.
taste for seasoning and adjust as necessary.
If too thick, add more milk.
Just before serving, stir in the sherry to your taste.
To serve: ladle into warm soup bowls.
Top each bowl with 1 to 2 spoonfuls sour cream and a generous sprinkling of chopped cilantro.
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