Carrot & Coriander Soup for the Soul
Carrot & Coriander Soup for the Soul
Course: Main, Recipes, Starter, KidsDifficulty: EasyServingsservings
Total time
1
hour10
minutesIngredients
900g carrots, peeled and cut into 2″ pieces
900g carrots, peeled and cut into 2″ pieces
1 tsp ground corianderÂ
Kosher salt
Freshly ground black pepper
1Â large red onion, choppedÂ
2Â cloves garlic, minced
1 jalapeño, seeds removed and finely chopped
1/4 cup packed fresh dhania / coriander leaves, plus stems, separated, plus more leaves for garnish
6 cup vegetable broth
Pinch crushed red pepper flakes
Lime wedges, for serving
Directions
- 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.
- In a large pot over medium heat, heat remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes.
- Add garlic, jalapeño, and dhania / coriander stems. Cook until fragrant, 1 minute more.
- Add broth, dhania / coriander leaves, a pinch of red pepper flakes, and roasted carrots. Bring to a boil, then reduce heat and let simmer 15 minutes.
- Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape.
- Garnish with more dhania / coriander and serve with lime wedges.
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