This is our favorite version of carrot soup and we are deeming it the soup of the year! It has plenty of coriander for a perfectly spiced spoonful at every bite.
Carrot and coriander soup is a classic soup for a reason. This version picks up a little spice from the jalapeños and draws out the sweetness from the carrots by roasting them first.
- 2 lb. carrots, peeled and cut into 2″ pieces
- 4 tbsp. extra-virgin olive oil, divided
- 1 tsp. ground coriander
- Kosher salt
- Freshly 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
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.
In a large pot over medium heat, heat remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes.
Add garlic, jalapeño, and cilantro stems. Cook until fragrant, 1 minute more.
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.
Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape.
Garnish with more cilantro and serve with lime wedges.