Carrot & Coriander Soup
Cozy Up with Roasted Carrot and Coriander Soup: A Mediterranean Delight!
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a vibrant and flavourful recipe for Roasted Carrot and Coriander Soup – a Mediterranean-inspired dish that’s both healthy and incredibly delicious. This soup isn’t just about warmth; it’s a celebration of simple ingredients transformed into something truly special.
Roasting the carrots, onion, and garlic brings out their natural sweetness and adds a depth of flavour that you just can’t achieve with boiling or steaming. The coriander and cumin provide an aromatic spice blend that perfectly complements the sweetness of the carrots, while a touch of chilli flakes (optional, but recommended!) adds a subtle kick.
This soup is incredibly versatile. It’s perfect as a starter for a dinner party, a light lunch on a chilly day, or even a satisfying dinner when paired with some crusty bread. It’s also naturally vegetarian and can easily be made vegan by ensuring your vegetable stock is plant-based.
What makes this soup so special? It’s the combination of the roasting process, the fragrant spices, and the simplicity of the ingredients. It’s a soup that nourishes both the body and the soul.
Looking for more inspiration? Try pairing this soup with a dollop of Greek yogurt or a swirl of coconut cream for added richness. A sprinkle of toasted pumpkin seeds or a drizzle of olive oil also adds a lovely textural contrast.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day after the flavours have had a chance to meld. Just store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: I don’t have an immersion blender. What can I use?
A: A regular blender works just fine! Just be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure from building up.
Q: Can I add other vegetables to this soup?
A: Definitely! Sweet potatoes, butternut squash, or even a handful of spinach would be delicious additions.
Q: Is this soup spicy?
A: Not necessarily. The chilli flakes are optional, so you can adjust the amount to your liking or omit them altogether.
We hope you enjoy this Roasted Carrot and Coriander Soup as much as we do! It’s a recipe that’s sure to become a staple in your kitchen.
Roasted Carrot and Coriander Soup
Ingredients
- 1 kg carrots peeled and chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 1 litre vegetable stock
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chilli flakes optional
- salt to taste salt
- pepper to taste pepper
- small bunch coriander for garnish
Instructions
- Preheat oven to 200°C/400°F.
- Toss carrots, onion, and garlic with olive oil, cumin, coriander, chilli flakes (if using), salt, and pepper on a baking tray.
- Roast for 20-25 minutes, or until carrots are tender and slightly browned.
- Transfer roasted vegetables to a large pot. Add vegetable stock and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
- Season to taste with salt and pepper.
- Serve garnished with fresh coriander.
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