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Bowl of carrot and coriander soup topped with chopped coriander leaves.
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Slow Cooker Carrot and Coriander Soup

A simple carrot and coriander soup which is ideal for autumn and winter, cooked in your slow cooker.
Course Soup
Cuisine American, British
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4
Calories 94kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

  • 1 onion
  • 700 g carrots
  • 1 tsp garlic puree
  • 1 tsp ground coriander
  • 2 vegetable stock cube
  • 15 g fresh coriander
UK Measurements - US Measurements

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

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
  • 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.

Nutrition

Calories: 94kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 464mg | Potassium: 631mg | Fiber: 6g | Sugar: 10g | Vitamin A: 29489IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 1mg