Flavorful and satisfying, this Carrot soup with coriander is the ultimate comfort food.
INGREDIENTS
Servings: 6
Carrots
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
Garlic
2 cloves, minced
Jalapeño pepper
1, seeds removed, chopped
DIRECTIONS
- Preheat the oven to 425° F (218° C).
- 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.
- In a pot over medium, heat oil. Add chopped onion. Cook for 5 minutes, until soft.
- Add minced garlic, finely chopped jalapeño pepper, and cilantro stems. Cook for 1 minute.
- 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!
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