Creamy Carrot Coriander Parmesan Toasts (Printable Version)

Velvety carrot soup infused with fresh coriander, served with crisp Parmesan-topped bread for a warming vegetarian meal.

# Ingredient List:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 28 oz carrots, peeled and sliced
05 - 1 medium potato, peeled and diced
06 - 1 teaspoon ground coriander
07 - 4 ¼ cups vegetable stock
08 - ⅓ 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 oz Parmesan cheese, finely grated

# How to Make:

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 Tips:

01 -
  • The way the cream swirls into that vibrant orange creates the most beautiful sunset in your bowl
  • It uses humble ingredients you probably already have but tastes like something from a cozy bistro
  • The Parmesan toasts turn this from simple soup to a proper dinner worth lingering over
02 -
  • Hot soup expands rapidly in a blender—always remove the center cap and cover with a kitchen towel to prevent unfortunate explosions
  • The soup continues thickening as it sits, so if making ahead, thin with a little extra stock when reheating
  • Don't skip blooming the ground coriander in the hot vegetables—that minute of cooking transforms its flavor completely
03 -
  • Use the sharpest knife you have for the carrots—it makes prep work feel effortless rather than tedious
  • Grate your own Parmesan rather than buying pre-grated—the texture and flavor difference is remarkable

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