Carrot and Coriander Soup Recipe
This carrot and coriander soup recipe is so unexpectedly delicious! Sweet and savory carrots are cooked with garlic, butter, onion, coriander, cumin, cream, and more to create a hearty soup you'll want to eat all winter long.
Servings:4 servings
Ingredients
- 2 pounds whole carrots, peeled and chopped
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 6 cups vegetable broth
- 1 cup heavy cream, or fat free half and half, see note
- 2-3 teaspoons salt, to taste
- cracked black pepper , to taste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- juice of ½ lemon, about 2 tablespoons
- large handful fresh cilantro, roughly chopped
Instructions
- In a large pot, melt butter. Stir in garlic for 2-3 minutes til fragrant. Stir in onions, then carrots.
- Add vegetable broth. Bring to a boil, then continue to boil for 10-12 minutes until carrots are very tender.
- Transfer carrot mixture to a blender and puree til smooth (or use an immersion blender). Transfer back to the pot.
- Stir in heavy cream, salt, pepper, ground coriander, cumin, and lemon juice.
- Give it a taste, add more salt and pepper if needed. Stir in chopped cilantro.
Notes
Heavy cream: I love the richness heavy cream gives to this soup, if you'd like you can substitute whole milk or fat free half and half - the result will be slightly less rich.
Milk alternate: to keep this dairy free or to make this soup even lighter, skip the cream/milk altogether and add more broth.
Nutrition
Calories: 327 kcal, Carbohydrates: 29 g, Protein: 4 g, Fat: 23 g, Saturated Fat: 14 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Cholesterol: 82 mg, Sodium: 2761 mg, Potassium: 804 mg, Fiber: 7 g, Sugar: 14 g, Vitamin A: 39533 IU, Vitamin C: 15 mg, Calcium: 135 mg, Iron: 1 mg