Enjoy a bowl of this delightful carrot and coriander soup, bursting with flavor and wholesome goodness. Made with simple ingredients and infused with aromatic spices, this soup is perfect for chilly days or whenever you’re craving a comforting meal. Here’s a recipe to make it.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound of carrots, peeled and chopped
- 4 cups of vegetable broth
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Salt
- Black pepper
- 1/4 cup of fresh coriander (cilantro) leaves, chopped, plus extra for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic to the pot and cook for another minute until fragrant.
- Stir in the chopped carrots, ground coriander, ground cumin, and ground turmeric. Cook for a few minutes, stirring occasionally, to allow the spices to bloom and coat the carrots.
- Pour in the vegetable broth, ensuring that the carrots are fully submerged. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the carrots are tender.
- Once the carrots are cooked through, remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth.
- Season the soup with salt and pepper to taste. Stir in the chopped fresh coriander (cilantro) leaves, reserving some for garnish. Serve your soup hot, accompanied by crusty bread for dipping or as a side.
