Creamy Carrot Coriander Parmesan Toasts (Printable)

Velvety carrot soup with fragrant coriander and golden Parmesan toasts

# What You Need:

→ For the Soup

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 (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 - 60 g Parmesan cheese, finely grated

# Directions:

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 Suggestions:

01 -
  • The combination of creamy carrot and bright coriander feels like being wrapped in a warm blanket on a cold day
  • Those Parmesan toasts transform a simple soup into something that feels like a restaurant meal
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Hot soup splatters dangerously in a blender, so let it cool slightly and never fill past the halfway line
  • The potato is not optional if you want that velvety restaurant texture without adding tons of cream
  • Fresh coriander must be added at the end or it loses all its bright flavor and turns the soup an odd color
03 -
  • Taste your carrots first because sweeter carrots need less seasoning and less time to develop flavor
  • Grating Parmesan from a wedge instead of buying pre grated makes a huge difference in how it melts

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