Roasted Carrot and Coriander Soup
This warming, velvety soup has a touch of spice. If you like wholesome, rich soup recipes, then this is a perfect recipe for you.This soup will get you through the winter feeling toasty. Serve with crusty sourdough.
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Ingredients
- 600 g carrots peeled and cut into chunks
- 1 onion roughly chopped
- 3 garlic cloves unpeeled
- 2 tbsp organic extra virgin olive oil
- 1 tsp organic ground coriander
- 1 tsp organic ground cumin
- 1 litre vegetable stock
- 1 tbsp yoghurt or plant-based alternative
- A large handful of fresh coriander
- Natural Fine Sea Salt
- Organic Cracked Black Pepper
- To garnish -
- A few extra coriander leaves
- 2-3 organic walnuts (crushed) chopped
To Garnish
- A few extra coriander leaves
- 2-3 organic walnuts (crushed) chopped
Instructions
- Preheat the oven to 200°C.
- Place the carrots, onion and garlic cloves on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 25 minutes until golden and tender.
- Reserve a few of the roasted carrots for garnish. Chop and set aside.
- Squeeze the roasted garlic from its skins and place in a large saucepan with the rest of the roasted carrots and onion.
- Sprinkle over the ground coriander and cumin, stir well and cook gently for a couple of minutes to release the flavour.
- Pour in the vegetable stock, bring to the boil and simmer for 10 minutes.
- Add the fresh coriander and yoghurt, then blend the soup until smooth using a stick blender or food processor. Adjust the seasoning to taste.
- Ladle into bowls and garnish with fresh coriander leaves, chopped walnuts and the reserved roasted carrots. Serve with warm crusty bread.
Comments & Ratings
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This is the best soup recipe I have tried in ages, the walnuts were a great garnish.