Carrot and Coriander Soup
Cook time: 
Total time: 
Serves: 6 cups
  • 2 tablespoons olive oil
  • pinch red pepper flakes
  • 1½ pound carrots, peeled and chunked
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • ½ - 1 teaspoon ground cayenne
  • 1 teaspoon ground coriander
  • 2 teaspoons smoky paprika, the sweet kind
  • 6 cups vegetable stock (I used soup base)
  • salt and pepper to taste
  • 1 cup vegan cream, keep back a tablespoon or so for garnish
  • chopped cilantro
  1. In a large dutch oven, heat the oil and red pepper flakes together.
  2. Add the onions and cook of medium high heat until they soften.
  3. Stir in the seasonings and add the vegetable stock.
  4. Add the carrots to the pot and bring to a boil.
  5. Once boiling reduce the heat to a simmer and cover the pot with a lid.
  6. Cook until the carrots are very tender, 30 or 40 minutes.
  7. Turn off the heat and puree the soup. I used a stick blender and the carrots broke up nicely.
  8. Taste and adjust the seasoning.
  9. Stir in the vegan cream, taste and adjust again.
  10. To serve, ladle into bowls and drizzle with a little more cream. Garnish with chopped cilantro.
Recipe by Lydia's Flexitarian Kitchen at