Creamy Carrot Coriander Parmesan Toasts (Printable View)

Velvety carrot coriander soup served with crisp Parmesan toasts. A comforting vegetarian dish ready in 45 minutes.

# What You’ll 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 - 0.4 cup double cream
09 - 1 small bunch fresh coriander (cilantro), chopped, reserve some for garnish
10 - Salt and freshly ground black pepper, to taste

→ 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

# Cooking 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 Tips:

01 -
  • The potato creates this incredible velvety texture without any fancy techniques
  • Those Parmesan toasts turn a simple soup into something restaurant-worthy
  • It tastes like you spent hours but comes together in under an hour
02 -
  • Adding the cream off the heat prevents any unfortunate separation
  • A stick blender is easier and creates less mess than transferring hot soup
  • The toasts can go from perfect to burnt in seconds—stay by the grill
03 -
  • Don't rush the initial vegetable softening—it builds essential flavor
  • An immersion blender is your friend here, but never turn it on above the liquid
  • If the soup seems too thick, add stock a tablespoon at a time

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