Creamy Carrot and Coriander with Parmesan Toasts (Printable version)
Velvety carrot soup with aromatic coriander and crisp Parmesan toasts for a comforting, elegant meal.
# What You’ll Need:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 800 g carrots, peeled and sliced
05 - 1 medium potato, peeled and diced
06 - 1 teaspoon ground coriander
07 - 1 liter vegetable stock
08 - 100 ml double cream
09 - 1 small bunch fresh coriander, chopped plus extra for garnish
10 - Salt and freshly ground black pepper to taste
→ Parmesan Toasts
11 - 4 slices crusty bread (baguette or sourdough)
12 - 2 tablespoons unsalted butter, softened
13 - 60 g Parmesan cheese, finely grated
# How to Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic, sliced carrots, and diced potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Sprinkle ground coriander over vegetables and cook for 1 minute until fragrant, stirring constantly.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes until vegetables are very tender when pierced with a fork.
05 - Remove from heat. Use a stick blender to purée directly in the pan until completely smooth, or transfer to a countertop blender in batches.
06 - Stir in double cream and most of the chopped fresh coriander. Season generously with salt and pepper. Keep warm over low heat.
07 - Preheat grill or broiler to high. Butter bread slices on one side and sprinkle generously with grated Parmesan.
08 - Place prepared bread on a baking tray and grill for 2–3 minutes until cheese is melted and golden brown.
09 - Ladle hot soup into warmed bowls. Garnish with reserved coriander leaves and serve immediately with Parmesan toasts alongside.
# Expert tips:
01 -
- The sweetness of roasted carrots pairs beautifully with the citrusy brightness of fresh coriander, creating layers of flavor in something so seemingly simple
- Those Parmesan toasts transform an ordinary soup into a restaurant-worthy starter with almost zero extra effort
02 -
- Let the soup cool slightly before blending to avoid splattering hot liquid everywhere
- The potato is not filler, it is what gives you that velvety restaurant texture without adding heavy cream
03 -
- Cut your carrots into uniform slices so they cook evenly and you avoid any surprise chunks in your smooth soup
- Reserve a few tablespoons of the coriander stems to simmer with the stock for even more flavor