Winter weeknights call for something that tastes like comfort, but it’s nourishing and fast. My carrot and coriander soup maker version is bright and gently spiced. I add a generous amount of lentils to keep it satisfying and a good squeeze of lemon to balance that carrot sweetness. Perfect for meal prep and it freezes well too.
What you’ll love about this recipe
- Soup maker easy. Load the jug, press “smooth”, done – such a weekdays win.
- Naturally creamy. Lentils add protein, and make the soup nice and thick without dairy.
- Gut-loving. High fibre and packed with antioxidants.
- Budget & flexible. Uses humble veg and you get to make it your own.
Ingredients notes
- Olive oil or vegetable oil.
- Onion, chopped. Leek works too.
- Carrots, peeled and sliced (big chunks are fine).
- Ground coriander or coriander seeds, toasted then ground.
- Red lentils or use any canned cooked lentils, drained and rinsed. They make this soup silky.
- Low-salt vegetable stock cube.
- Water or vegetable stock, then top to the MAX line as needed.
- Grated fresh ginger, optional, add before blending.
- White miso paste, optional, stir in at the end.
- Lemon juice, to taste.
To serve
Chopped fresh coriander (cilantro), but parsley works too. Optional toasted mixed seeds or croutons.
How to make carrot & coriander soup in soup maker
Time needed: 30 minutes
Weeknight friendly carrot and coriander soup maker recipe. Add onion, carrots, coriander, lentils and stock to your soup maker, run the Smooth program, then finish with lemon. Optional ginger for warmth and miso for gentle umami.
- Sauté the onion and carrots
If your soup maker has a sauté function, add oil and roughly diced onion to the jug and cook for 2 to 3 minutes until soft and sweet, not browned. If it does not, cook the onion with oil in a pan for 5 minutes, then add the carrot chunks and spices, blooming the ground coriander briefly until fragrant.
- Cook the soup
Transfer the sauteed veg to the soup maker if you started in the saucepan. Add the lentils, stock cube and water (or liquid stock), and press the smooth function. Let the soup maker cook for 20 minutes ONLY.
- Blend and season
Add the miso and grated ginger if using, add lemon juice and taste for seasoning, adjusting if needed. Blend again until smooth and creamy. Optional – cook everything in a pot, blend with a stick blender, then stir in the miso off the heat.
- Serve and enjoy
Pour in bowls, top with plenty of freshly torn or chopped coriander. (Optional) scatter a mix of sunflower, pumpkin and sesame seeds and serve with crusty bread or crostini.
Pro Tips
- Toast wholesome coriander seeds for 60 seconds in a dry pan, cool and grind: you get a lovely bright fragrance.
- Add miso after blending if it has live cultures.
- Garnish with mixed seeds and lots of herbs to nudge your weekly plant points.
Nutritional benefits
Of course the abundance of vegetables makes this dish such a wholesome nourishing option. But for me, the hero here are the carrots: they add natural sweetness and beta-carotene. Lentils bring plant protein and plenty of fibre to feed your gut microbes. Fresh coriander and ginger bump up your plant variety. Not to mention the miso adding a little fermented goodness. Feed those friendly gut bacteria happy!
Servings
This recipe yields 4 portions, enough for a small family.
What i like to serve with carrot & coriander soup
- A thick slice of toasted sourdough, drizzled with olive oil or tahini.
- Seeded croutons (I make my own if I have any stale brown sourdough).
- I had some homemade rosemary and garlic sourdough crostini left over after the holidays, they worked a treat!
- A spoon of sour cream or a drizzle of kefir.
- A toasted tortilla sandwich, filled with cheese and any leftovers you may have.
variations and substitutions
- VEGAN: This recipe is vegan, yay!
- Thai style: Add 1 bruised lemongrass stalk during cooking and remove before blending. Finish with lime zest and juice and stir in 100 to 150 ml coconut milk. Start with less stock so you stay under the MAX line.
- Classic: Skip the lentils. Add a few more carrots or 1 small potato to thicken it up.
- Add different herbs if you’re not a coriander fan, parsley works well.
This carrot and coriander soup recipe turns the classic into a silky, bright and properly satisfying meal. For me it’s a true weeknight winner that also loves a spot in your freezer.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
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recipe FAQ
Yes, drain well, no need to rinse and add them midway through cooking.
Cook everything in a pot until tender, blend smooth, then stir in miso off the heat. The soup maker is so worth it though, the soup gets lovely and silky.
Yes. Cool quickly, portion, freeze up to 3 months. Add lemon after reheating.
Yes, use leeks or add 1 tsp of onion powder. but the sauteed onion gives this soup such lovely sweetness and savouriness.
Carrot and Coriander Soup in a Soup Maker
Equipment
- Soup maker
- saucepan (if your soup maker does not sauté)
- knife
- Chopping board
- Vegetable peeler
- measuring jug
- wooden spoon
- Stick blender (optional, if making in a pot)
Ingredients
- 3 tbsp olive oil
- 1 large onion chopped
- 500 g carrots peeled and sliced
- 1 tsp ground coriander or 1 tsp coriander seeds toasted and ground
- 100 g red lentils or 1 x 400 g can lentils drained and rinsed
- 1 tsp salt more to taste
- 1 low-salt vegetable stock cube
- 1 liter water or vegetable stock, then top to your jug MAX line as needed
- 1 tsp grated fresh ginger optional, add before final blending
- 2 tsp white miso paste optional, stir in at the end
- Lemon juice to taste
- fresh coriander, chopped To serve: chopped toasted mixed seeds or croutons
Instructions
Sauté the onion and carrots
- If your soup maker has a sauté function, add oil and roughly diced onion to the jug and cook for 2 to 3 minutes until soft and sweet, not browned.
- If it does not, cook the onion with oil in a pan for 5 minutes, then add the carrot chunks and ground coriander, warming the spices briefly until they smell bright.
Make the soup
- Transfer the sautéed vegetables to the soup maker if you started in the saucepan. Otherwise, to the sauteed onion in the jug, add carrot chunks, ground coriander, lentils, stock cube and water or liquid stock, then press the Smooth function.
- Let the soup maker cook for 20 minutes only.
Blend and season
- Add the miso and grated ginger if using. Add lemon juice and taste for seasoning, adjusting if needed. Blend again until smooth and creamy.
- Option: cook everything in a pot, blend with a stick blender, then stir in the miso off the heat.
Serve and enjoy
- Pour into bowls and top with freshly torn or chopped coriander. Option: scatter toasted mixed seeds and serve with crusty bread or crostini.
