Carrot Soup with Coriander

Prep:

15 m

Cook:

1 h 0 m

Ready in:

1 h 15 m

Yum

Flavorful and satisfying, this Carrot soup with coriander is the ultimate comfort food.

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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

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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