Carrot And Coriander Soup

Carrot and coriander soup is a classic soup for a reason. This version picks up a little spice from the jalapeños and draws out the sweetness from the carrots by roasting them first. It has plenty of coriander for a perfectly spiced spoonful at every bite.

YIELDS:6 SERVINGS

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:1 HOUR 15 MINS

INGREDIENTS

2 lb. carrots, peeled and cut into 2″ pieces

4 tbsp. extra-virgin olive oil, divided

1 tsp. ground coriander 

Kosher salt

Freshly ground black pepper

1 large red onion, chopped 

2 cloves garlic, minced

1 jalapeño, seeds removed and finely chopped

6 c. low-sodium vegetable broth

Pinch crushed red pepper flakes

Lime wedges, for serving

DIRECTIONS

1. Preheat oven to 425°. Toss carrots with 2 tablespoons oil, coriander, salt, and pepper on a large baking sheet. Roast until carrots are fork-tender, 30 minutes. 
2. In a large pot over medium heat, heat the remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes. 
3. Add garlic, jalapeño, and cilantro stems. Cook until fragrant, 1 minute more. 
4. Add broth, cilantro leaves, a pinch of red pepper flakes, and roasted carrots. Bring to a boil, then reduce heat and let simmer 15 minutes. 
5. Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape. 
6. Garnish with more cilantro and serve with lime wedges

Picture Credit to deliciouseveryday