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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
161
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. It has plenty of coriander for a perfectly spiced spoonful at every bite. It's our favorite version of carrot soup and we are deeming it the soup of the year!
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Ingredients
- 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 cup
packed fresh cilantro leaves, plus stems, separated, plus more leaves for garnish
- 6 cups
low-sodium vegetable broth
Pinch crushed red pepper flakes
Lime wedges, for serving
Directions
- Step 1Preheat 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.
- Step 2In a large pot over medium heat, heat remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes.
- Step 3Add garlic, jalapeño, and cilantro stems. Cook until fragrant, 1 minute more.
- Step 4Add broth, cilantro leaves, a pinch of red pepper flakes, and roasted carrots. Bring to a boil, then reduce heat and let simmer 15 minutes.
- Step 5Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape.
- Step 6Garnish with more cilantro and serve with lime wedges.
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