A brilliant and wholesome Thermomix Carrot and Coriander Soup that will warm you up on a cold dreary day. With only a few ingredients required and the help of the Thermomix, it can be ready on the table in as little as twenty minutes!
There’s nothing more comforting than curling up with a big bowl of soup and a freshly baked bread roll. I love making soups in the Thermomix as it does all the chopping, heating and blending therefore saving time and effort on washing up. Also being able to set and forget whilst it’s bubbling away is so convenient.
Carrot and Coriander is a classic combination and this recipe requires only seven ingredients. It can be made at the last minute to enjoy or made to freeze for a standby supper.
How to Make
Firstly, chop the onion and garlic in the TM bowl then sautéed until translucent (I love using the Thermomix for chopping onions instead of by hand😭).
Then add the carrots and chop finely, then the stock and coriander and cook for ten minutes until soft. Lastly, blend until smooth. That’s all there is to it!
For some toppings, you could swirl in some yogurt, add some pumpkin seeds or a squeeze of lime. Or it tastes just as good with a generous grind of black pepper and some Thermomix Soft Bread Rolls.
To Make Ahead and Freeze
Carrot and Coriander Soup will last up to three days in the refrigerator. To Freeze, let the soup cool to room temperature before transferring to a zip lock bag or airtight container. Label and freeze the soup for up to three months. Thaw out at room temperature overnight or on the stove top or microwave.
A quick and easy soup to prepare and cook in the Thermomix which perfect for cool Autumn evenings.
Scale
Ingredients
1 onion, peeled and roughly cut into quarters
1 garlic clove, peeled
20g olive oil
500g carrots, roughly cut up
500ml vegetable stock (or chicken stock)
1 teaspoon ground coriander
1 small bunch fresh coriander (about a handful)
salt and pepper to taste
Instructions
Place the peeled onion and garlic into the TM Bowl and chop 3 sec/speed 5.
Scrape down the bowl, add the olive oil and saute for 5 mins/100/speed 2 without the measuring cup.
Add the carrots and chop for 5 sec/speed 5. Scrape down the bowl.
Add fresh coriander, ground coriander, vegetable stock and cook for 10-12 mins/100/speed 1 with the measuring cup on.
Once finished, check the carrots are soft and cooked through then blend for 1 min/speed 9, very slowly increasing the speed – be extra careful if you have the old TM31.
Check for seasoning, consistency – add more water if desired.
Serve immediately with a sprinkling of fresh coriander on top and some warm crusty bread.
Notes
The soup will last up to three days in the fridge.
To freeze the soup, allow to cool completely then store in a ziplock bag or airtight container in the freezer for up to three months.
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Danielle
Great flavour combo. I have had this before but not made it yet in my thermi.
Will make this for sure
★★★★★
Vicki
It’s so easy in the Thermie!
Elaine
Super easy to make and tastes great. Makes enough for about 4 people.
★★★★★
Vicki
Thank you for your lovely comment and glad you enjoyed it!
Sabine Drilling
Delicious- I added a sweet potato and 1/2 tsp of cumin .
★★★★★
Vicki
That sounds delicious – I will have to try that next time!
Salmon Shechita
I’m assuming you mean cilantro for coriander bunch?
Vicki
Yes that’s right.
Chantelle
Wow this is amazing. Simple to make and so tasty.
★★★★★
Vicki
Thank you! I’m glad you enjoyed it 😊