If you’re looking for a comforting meal, look no further than this wonderful carrot and coriander soup. Bursting with the sweetness of carrots and the aromatic essence of coriander, this soup is a nourishing bowl of goodness that’s perfect for any time of the year. Here’s a recipe for how to make it.
Ingredients
- 1 pound of carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh coriander leaves, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the chopped carrots to the pot, along with the ground coriander, ground cumin, ground ginger, salt, and black pepper. Stir well to coat the carrots with the spices.
- Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots are tender.
- Remove the pot from the heat, and allow the soup to cool slightly. Using an immersion blender or a regular blender, purée the soup until smooth and creamy. If using a regular blender, be sure to blend the soup in batches and exercise caution, as hot liquids can expand.
- Once blended, return the soup to the pot and reheat gently over low heat if necessary. Adjust the seasoning to taste. Enjoy!
