Creamy Carrot Coriander Parmesan Toasts (Printable)

Velvety carrot and coriander soup with crispy Parmesan toasts. A comforting 45-minute meal.

# What You’ll Need:

→ Soup Base

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 - 0.4 cup double cream
09 - 1 small bunch fresh coriander (cilantro), chopped, reserve some 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 - 2.1 ounces Parmesan cheese, finely grated

# Steps:

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 -
  • It transforms ordinary ingredients into something that feels like a gentle hug on a terrible day
  • The Parmesan toasts are dangerously addictive and might disappear before you even serve the soup
02 -
  • Hot soup in a sealed blender is a kitchen disaster waiting to happen, either vent it or use a stick blender
  • The soup continues to thicken as it stands, so add a splash more stock or water when reheating leftovers
03 -
  • Use crème fraîche instead of double cream for a slightly tangy finish that pairs beautifully with the sweet carrots
  • If you only have thick carrots, cut them into smaller pieces so they cook at the same rate as the potato

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