Servings: 6
2 lbs, peeled, chopped 
Olive oil
4 tsps, divided 
Ground coriander 
1 tsp
Kosher salt 
to taste
Cilantro leaves and stems 
1/4 cup, separated
Low-sodium vegetable broth 
6 cups
Red pepper flakes 
1 pinch, crushed
Ground black pepper 
to taste
Large red onion 
1, chopped 
2 cloves, minced
Jalapeño pepper 
1, seeds removed, chopped
Carrot Soup with Coriander
15 m
1 h 0 m
Ready in:
1 h 15 m
  1. Preheat the oven to 425° F (218° C).
  2. On a baking sheet, combine carrots with 2 tbsps oil, coriander, salt, and ground black pepper. Toss to coat. Roast for 30 minutes, until fork-tender.
  3. In a pot over medium, heat oil. Add chopped onion. Cook for 5 minutes, until soft. 
  4. Add minced garlic, finely chopped jalapeño pepper, and cilantro stems. Cook for 1 minute. 
  5. Add cilantro leaves, vegetable broth, red pepper, and carrots. Let come to a boil. Reduce heat. Allow the soup to simmer for 15 minutes. Blend until smooth with a blender. Serve and enjoy your Carrot Soup!