Potato Carrot & Coriander Soup

These days, I noticed a lot of cafes and bistros in town show a line of Carrot Coriander Soup on their menus. I had one, it was a nice thick soup, but it was almost tasteless. I did not dare to order the same soup again even elsewhere. I know it’s wrong to judge the soup based on one event. But …

So, I decided to take this matter into my own hand. That is to recreate one myself. Come to think of it, I haven’t made any thick vegetable soup so far. With two full bags of carrots in the fridge and new season Irish potatoes sitting in the dark corner. I found a way to make use of them to widen up my cooking horizon.

Ingredients (Serve 2 – 3)

  • 4 potatoes, cut in chunks
  • 3 carrots, cut in chunks
  • 5 g of fresh coriander, chopped
  • 1 tsp of ground (dried) coriander
  • 3 cloves of garlic, bashed
  • 1 onion, sliced
  • 500 ml of chicken stock
  • a dash of milk to thin out the soup if you like


  1. Blanch the carrots, potatoes and garlic in salted simmering water for about 18 minutes or until soft. And then drain and leave aside.
  2. In a deep pan, add in a few drizzles of olive oil on medium high heat. When the oil is hot, toss in onions to sweat.
  3. Then, add in ground coriander to stir fry until aromatic.
  4. Now, add in the blanched items in Step 1 and chopped coriander to stir fry together for 2 minutes.
  5. Add in the chicken stock in to mix in, let the stock liquid simmer with the rest for 2 minutes.
  6. Off the heat. With caution, transfer the contents into a suitable blender to grind until the solids become pasty in consistency.In the process, do add in some milk (or water) to thin out the paste if it’s too thick to your liking.
  7. When the solids are liquidised, transfer them back to the same pan to heat up.
  8. Shake some salt and black pepper to taste at this stage. Serve it warm with some fresh coriander.


Straight out from a food blender. See how starchy it is! If you want to make some exotic potato puree to serve with a piece of grilled meat. This is the one. You could stop right here. I am serious!


Oh yes, you could drizzle some cream prior to serving. You know, this soup is rather comforting and aromatic, most importantly, the blended ingredients work!

I have decided to serve this during a family gathering to come.


3 thoughts on “Potato Carrot & Coriander Soup

  1. oh boy that looks super delish. i’m craving for a thick creamy soup lately and i’m thinking of giving pumpkin puree soup a try. but after seeing yours i think i wanna give yours a try!

  2. this soup is great because you could just dump in the leftover potatoes and/or carrots you’ve lying around, coriander adds a nice aroma to the thick veg soup. hope you will give it a try too.

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