Ingredients.

  • 1 kg carrots, peeled and sliced
  • 2 large onions, chopped
  • 6-8 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated (optional)
  • 1 litre vegetable or chicken stock
  • 3 tbsp olive oil
  • 2-3 tsp ground cumin
  • 1 tsp ground coriander
  • 1 large bunch fresh coriander (cilantro), stalks reserved and leaves chopped
  • Salt and pepper to taste
  • Optional cream or coconut milk: 60–90 ml for finishing
  • Optional garnish: chopped coriander leaves, a swirl of cream or coconut milk, toasted seeds, or a squeeze of lemon

Method

Preheat a large pan over medium heat and add 1 tbsp olive oil. Sauté the chopped onion for 6–8 minutes, until softened and translucent. Add the crushed garlic and grated ginger (if using) and cook for 1–2 minutes, until fragrant. In a bowl, toss the sliced carrots with the remaining 1 tbsp olive oil, the ground cumin, the ground coriander, salt and pepper. Add the carrots to the pan and cook for 5 minutes, stirring so they pick up the spices. Pour in the stock and add the coriander stalks. Bring to a simmer, cover and cook for 20–25 minutes, until the carrots are tender. Remove from the heat and discard any large coriander stalk pieces if you prefer a smoother flavour. Blend the soup until smooth using an immersion blender or, in batches, a countertop blender. Return to low heat, stir in the chopped coriander leaves and the optional cream or coconut milk if using, warm gently without boiling for 3–5 minutes, and adjust seasoning with salt, pepper and a squeeze of lemon if needed.

Or: put all of the ingredients except the fresh coriander into a bowl and mix well, then transfer to an ovenproof dish and roast at Gas Mark 6 / 200°C until the carrots are soft. Then follow the blending process above.

Serve topped with chopped coriander leaves, a drizzle of olive oil or cream, toasted seeds, or a lemon wedge.

Tips and Variations

  • Spiced version: Add 1 tsp curry powder or a pinch of chilli flakes while sautéing for heat.
  • Bright citrus: Finish with lemon or orange zest and juice for lift.
  • Creamy vegan: Use coconut milk instead of cream and swap chicken stock for vegetable stock.
  • Nutty finish: Stir through a spoonful of tahini or top with toasted pumpkin or sunflower seeds for texture.

Storage and Reheating

  • Cool promptly: Cool to near room temperature within 2 hours before storing to limit bacterial growth. If it’s not cool to put in the fridge uncovered and check later once cooled, cover.
  • Fridge storage: Store in airtight containers for 3–4 days; label with date.
  • Freezing: Freeze in portioned, freezer-safe glass containers for 2–3 months; leave some headspace for expansion.
  • Thawing: Thaw overnight in the fridge or use a cold water bath for faster thawing.
  • Avoid freezing dairy: Freeze without cream or coconut milk; add dairy after thawing and reheating.
  • Microwave reheating: Microwave in short 60–90 second bursts, stirring between bursts to ensure even heat.
  • Stovetop reheating: Reheat gently over low–medium heat, stirring frequently; add a splash of stock or water if too thick.