Carrot & Coriander Soup
9/19/2019, 6 a.m.
Carrot & Coriander Soup SERVINGS: 6 / TOTAL TIME: 1:15 Mins
2 lb. carrots, peeled and cut into 2" pieces
4 tbsp. extra-virgin olive oil, divided
1 tsp. ground coriander
Kosher salt & ground black pepper
1 large red onion, chopped
2 cloves garlic, minced
1 jalapeño, seeds removed and finely chopped
1/4 c. packed fresh cilantro leaves, plus stems, separated, plus more leaves for garnish
6 c. low-sodium vegetable broth
Pinch crushed red pepper flakes
Lime wedges, for serving
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 cilantro stems. Cook until fragrant, 1 minute more.
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.
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 cilantro and serve with lime wedges.