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Carrot, Coriander, Potato Soup | Vegan Carrot Coriander Soup | Easy InstantPot Carrot Coriander Soup

Updated: Dec 15, 2022

This is my first recipe for 2022 and it's all because of Covid! Yes, my whole family had Covid during the holidays and (although our symptoms weren't that bad) I was cooking for everyone even though I wasn't feeling well. So I was looking for the easiest and most satisfying things to make. Plus, I had to have all the ingredients at hand! And that's how this soup came about!!

This soup is a one-pot dish, gets cooked in less than 30 minutes and is very satisfying and tasty. The recipe is flexible, so you can add tomatoes, lentils or even hot sauce to spice it up! But the basic reipe is here, so get creative! And you can cook it on the stovetop, in a pressure cooker or in your Instant Pot. The choice is yours! Enjoy and stay warm!

Carrot Coriander Soup Recipe Cooking Time: 25 Minutes (Approx)

Serves 3-4 People INGREDIENTS

6 Medium Carrots

3 Celery Stalks

1 Medium Onion

1 Medium Potato

1/2 tsp Grated Fresh Ginger (you can use garlic if preferred)

1/2 Roasted, Ground Cumin Seeds

2 - 2 1/2 Vegetable Stock Cubes (Knorr brand, preferably)

2-3 TBSP Olive Oil

1/4 Cup Fresh Coriander, Chopped

Salt & Pepper to taste


Chop the carrots, celery and onions and keep them aside. You don't need to chop them too finely.

Heat up your Instant Pot (Sauté setting, Normal), pressure cooker or saucepan on the stove on a medium heat and add 2-3 TBS olive oil. You can add butter or ghee if you prefer to enhance the flavours if you're not vegan! Let the fat heat up for a minute.

Add the chopped onions, carrots and celery and let them cook for about 5 minutes, stirring every now & then to make sure it doesn't stick. You want the vegetable to be cooked to remove the raw smell, but not browned.

Peel, wash and chop the potato into 1cm pieces.

Add the potatoes to the vegetables once they are cooked and add 1/2 tsp grated ginger and 1/2 tsp cumin powder. Mix this in.

Add 3 Cups or about 700ml water (cold or hot is fine) to the vegetables. And crumble in the vegetable stock cubes.

Set the Instant Pot to pressure cook (high) for 5 minutes. If you are using the stovetop method, cook until the vegetables are softened up completely or pressure cook for 5 minutes.

Let the pressure release naturally once the cooking time is done. Releasing the pressure valve may cause splattering so be very careful if you decide to do this.

Add the chopped coriander and mix this in.

Using an immersion blender (see My Store for recommendations), blend the soup until it is the desirable consistency. Be very careful, as the soup will be very hot and may splash.

Heat up the blended soup and bring it to a simmer. Once it is simmering, give it a taste to see if you need to adjust the seasoning.

Tip: If you think there is not enough salt, add some more of he stock cube as it helps enhance the flavours as well as adding more salt.

Tip: If you find the soup is too sweet for your taste (as the carrots are naturally sweet), add a little tomato paste and let the soup simmer for a few minutes before serving.

Enjoy the soup with fresh, crusty bread, sourdough croutons or a toasted cheese sandwich! ENJOY!

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