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Bowl of carrot and coriander soup topped with mixed seeds and fresh coriander, served with crostini on a grey plate.

Carrot and Coriander Soup in a Soup Maker

Flossie
Bright, silky carrot and coriander soup maker soup with lentils for natural creaminess and fibre (without cream). Optional ginger and miso. Quick, budget friendly and ideal for batch cooking and freezing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, main meal, Soup
Cuisine british
Servings 4
Calories 255 kcal

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.

Video

Notes

Soup maker models vary. Never fill past the MAX line.
If you add coconut milk, start with a little less stock so you stay under MAX.
Use cooked lentils for speed. Add a splash more water if needed.
Add miso off the heat. This keeps its delicate flavor.
Lemon balances flavor, so taste after adding miso and lemon before reaching for more salt.
Too thick: thin with a little hot water when reheating.
No sauté function: soften the onion in a pan first for a more flavor, then transfer to the jug.
Make ahead: cool quickly, refrigerate for 3 to 4 days or freeze up to 3 months. Defrost in the fridge, reheat gently and add a squeeze of lemon after reheating.
Batch cooking: run two back-to-back cycles rather than overfilling the jug.
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Nutrition

Calories: 255kcalCarbohydrates: 32gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 795mgPotassium: 708mgFiber: 12gSugar: 8gVitamin A: 20896IUVitamin C: 11mgCalcium: 77mgIron: 3mg
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