Vegan Carrot and Coriander (Cilantro) Soup with a Twist

What ingredients do you need to prepare this vegan carrot and coriander soup? Let’s find out!

Large onion. Be sure to dice this into small pieces. Sauteing the onion draws out its natural sugars. This sets a sweet and savoury base for the recipe. Among other health benefits, onions are a good source of vitamin C—and are rich in antioxidant compounds. Purchasing tip: Look for firm onions with dry skin for the best taste.

Coriander (cilantro) powder. This adds a punch of earthy citrus to the recipe. If you can’t find coriander powder, consider ground cumin. This gives a slightly smokier taste, though.

Himalayan salt. This enhances all the other flavours in the soup. Himalayan salt is known for its mineral content—but any good quality table salt will do the trick here.

Carrots. Scrub and slice these into small pieces so you can fully extract their flavour. This is important because carrots’ sweetness forms the backbone of this soup’s flavour profile. (For the best taste, look for firm and brightly-coloured carrots).

Sweet potatoes. These add sweetness—but, more importantly, creaminess. They make the soup nice and creamy. And, as a bonus, sweet potatoes are a good source vitamin A and fibre.

Veg stock cube + veg bouillon. You want to use these in boiled water. I use these in my recipe because they add flavour to the soup. Tip: If you’re watching your salt intake, consider low-sodium options. If you’re looking to go the extra mile, you can even prepare vegetable broth at home.

Coriander. This is the hero ingredient of the recipe! Use the leaves and tender stems for the most flavour.

Mixed seeds. Sprinkle some toasted seeds on the top of your soup for a contrast in texture. Different seeds have different benefits, so you’re getting goodness in terms of health, too.

Oat milk. Oat milk is an optional ingredient, but I love it for the creaminess it adds to the soup—all without the fat of dairy counterparts.

Salt and pepper. You can use these to taste.