Carrot and coriander is a classic soup recipe for a reason.
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 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
DIRECTIONS
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.
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