Creamy Carrot Coriander Parmesan (Printable version)

Velvety carrot and coriander soup with crispy Parmesan toasts. A comforting vegetarian meal ready in 45 minutes.

# What you need:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1.75 pounds carrots, peeled and sliced
05 - 1 medium potato, peeled and diced
06 - 1 teaspoon ground coriander
07 - 4.25 cups vegetable stock
08 - 0.42 cup double cream
09 - 1 small bunch fresh coriander (cilantro), chopped (reserve some for garnish)
10 - Salt and freshly ground black pepper, to taste

→ For the Parmesan Toasts

11 - 4 slices crusty bread (baguette or sourdough)
12 - 2 tablespoons unsalted butter, softened
13 - 2.15 ounces Parmesan cheese, finely grated

# How To:

01 - Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened.
02 - Stir in the garlic, carrots, and potato. Cook for another 5 minutes, stirring occasionally.
03 - Sprinkle in the ground coriander and cook for 1 minute until fragrant.
04 - Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are very tender.
05 - Remove from heat. Use a stick blender or transfer to a blender to purée the soup until smooth.
06 - Stir in the double cream and most of the chopped fresh coriander. Season with salt and pepper to taste. Keep warm.
07 - For the Parmesan toasts, preheat the grill (broiler) to high.
08 - Butter the bread slices and sprinkle generously with grated Parmesan.
09 - Place on a baking tray and grill for 2–3 minutes until golden and bubbling.
10 - Ladle the soup into bowls, garnish with the reserved coriander, and serve with Parmesan toasts on the side.

# Expert Advice:

01 -
  • The parmesan toasts transform this from simple soup to something you would serve at a dinner party and feel genuinely proud about
  • It uses humble vegetables that are always available and inexpensive but tastes like it required much more effort than it actually did
02 -
  • Blending hot soup requires caution—fill your blender only halfway and vent the lid or use a stick blender directly in the pot to avoid dangerous pressure buildup
  • The potato is not optional here as it provides the creamy body that mimics heavy restaurant soups without actually using that much cream
03 -
  • Sauté your vegetables patiently rather than rushing this step, as the browning that happens here creates depth that cannot be added later
  • For a vegan version that still delivers richness, use full-fat coconut cream instead of dairy and nutritional yeast or vegan Parmesan on the toasts

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