Carrot And Coriander Soup


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


  1. 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. 

  2. In a large pot over medium heat, heat remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes. 

  3. Add garlic, jalapeño, and cilantro stems. Cook until fragrant, 1 minute more. 

  4. 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.

  5. Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape.

  6. Garnish with more cilantro and serve with lime wedges. 



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