Carrot Coriander Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Description
A simple, tasty carrot coriander soup made with an easy method of roasting the vegetables before pureeing. With just seven ingredients, it's a good time to use slightly older carrots or wilted coriander (cilantro).
Ingredients
- 500 grams (3 ½ cups) carrots ~5 medium
- 1 teaspoon whole coriander seed or ½ teaspoon ground
- 1 large white or yellow onion or three small onions
- 5 cloves garlic skin on
- 1 tablespoon oil
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground pepper
- 1200 ml (5 cups) vegetable broth
- 1 large bunch fresh coriander cilantro
Instructions
- Preheat the oven to 200°C (400°F). Scrub the carrots, then top and tail them. There's no need to peel unless you want to. Cut into rounds about 2 cm (¾ in.) thick and place in a large baking dish.500 grams (3 ½ cups) carrots
- Grind the coriander seed in a mortar and pestle. Peel the onion and cut into thick strips. Add to the baking dish with the garlic (skin on), oil, ground coriander, salt, and pepper.1 teaspoon whole coriander seed, 1 large white or yellow onion, 5 cloves garlic, 1 tablespoon oil, 1 teaspoon fine sea salt, ½ teaspoon fresh ground pepper
- Roast for about 40 minutes, or until lightly golden and the carrots are fork-soft. Try not to have cut ends of onion sticking up as they might burn at the thinnest parts. Stir if you notice too much browning, and cover loosely with foil if needed.
- Once the vegetables have cooked, cool slightly before removing the garlic cloves from their skin. Transfer everything to a large pot and add the vegetable broth. Mix with an immersion blender until smooth. Heat the soup on the stove-top if needed.1200 ml (5 cups) vegetable broth
- Chop the fresh coriander (cilantro) and stir into the soup. Season to taste and serve hot, optionally topped with yogurt or crème fraîche and more coriander leaves.1 large bunch fresh coriander
Notes
Heat up the vegetable broth before adding it so that the soup is ready to serve immediately.
If you don't have an immersion blender, let the vegetables cool before adding to a standing blender with the (cold) vegetable broth and blend until smooth, then reheat on the stove before adding the coriander (cilantro).
Storage: once the soup has cooled, keep it in a sealed container in the refrigerator for up to three days. I find that the coriander (cilantro) is fine after a couple of days refrigerated, but you can add it fresh when you serve the soup if preferred.
Freezing: transfer cooled soup to airtight containers and freeze for up to three months. Thaw in the refrigerator and reheat as usual. If you know you'll be freezing the soup, keep the fresh coriander (cilantro) separate and add it when reheating.
This recipe is adapted from my carrot and parsnip soup.
Nutrition
Serving: 1 | Calories: 125kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 679mg | Potassium: 490mg | Fiber: 6g | Sugar: 9g | Vitamin A: 21020IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.