Carrot & Coriander Soup

Veggie Dinners

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


  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 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.