When it comes to comforting and wholesome soups, few can rival the classic Carrot Soup. Bursting with the natural sweetness of carrots, the warmth of spices, and a touch of creaminess, this soup is a delight for the senses and a boost to your health.
If you have a fondness for carrots, then you are sure to adore this delicious carrot soup recipe. To begin with, you will be delighted to know that this creamy soup does not contain any cream, making it a healthy and light option. Moreover, this recipe is both economical and effortless to prepare. This soup is perfect as a starter or as a side dish to your favorite sandwiches and the versatility of carrots makes this soup an excellent addition to your recipe book. So, let’s get started on a culinary journey that celebrates this vibrant and nutritious dish.
Table of Contents
INGREDIENTS FOR ROASTED CARROT AND CORIANDER SOUP
- Carrots: Carrots are the star of this soup. They bring their natural sweetness, vibrant color, and a wealth of vitamins and minerals, especially beta-carotene, which is essential for eye health.
- Olive Oil: Olive oil adds a hint of fruity richness to the carrot soup and helps sauté the vegetables.
- Onion: Onion provides a savory and aromatic base for the soup.
- Garlic: Garlic infuses the soup with its unmistakable aroma and subtle depth of flavor.
- Cilantro Powder: Cilantro powder adds a burst of freshness and a mild citrusy note to balance the sweetness of the carrots.
- Cumin Powder: Cumin powder brings earthy warmth and a touch of smokiness to the soup.
- Vegetable Stock: Vegetable stock forms the liquid foundation of the soup, enhancing its depth of flavor.
- Butter: A small amount of butter adds a luxurious creaminess and richness to the soup.
- Lime Juice: Lime juice brightens up the soup with a zesty, citrusy tang.
- Sea Salt: Sea salt enhances the flavors and brings out the natural sweetness of the carrots.
- Black Pepper: Freshly ground black pepper provides a gentle, warming spice to complement the carrots.
HOW TO MAKE ROASTED CARROT AND CORIANDER SOUP
- Prep the Carrots: Peel and chop the carrots into small, even pieces. The smaller the pieces, the faster they’ll roast
- Roast the carrots: Roasting the carrots condenses their flavor, and thus brings out the best sweet and savory notes of the carrots. Therefore, this step makes all the difference between a bland carrot soup and a wonderful carrot soup.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. Add the minced garlic to the pot and stir to combine with the onions. Sprinkle in the cilantro powder and cumin powder. Sauté until fragrant, stirring frequently, about 30 seconds to 1 minute.
- Pour in Vegetable Broth and Water: Add the vegetable broth and water to the pot, while scraping up any browned bits from the bottom with a wooden spoon or sturdy silicone spatula.
- Add Roasted Carrots: Add the roasted carrots to the pan when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover and cook for 15 minutes, to give the flavors time to blend.
- Blend Until Smooth: Using an immersion blender or a regular blender, carefully puree the soup until it is smooth and velvety. If using a regular blender, allow the soup to cool slightly before blending, and blend in batches if needed. (Do not fill beyond the maximum fill line or the soup may overflow!)
- Return to Heat: Return the pureed soup to the pot over low heat. Stir in the butter and lime juice. Taste and adjust the seasoning with more salt or black pepper if necessary.
- Serve Hot: Ladle the Roasted Carrot and Coriander Soup into bowls, garnish with a sprinkle of black pepper, and serve hot. You can also add a drizzle of olive oil or a dollop of sour cream for extra richness.
If you find yourself with leftover Roasted Carrot and Coriander Soup (which is a rare occurrence, given how delicious it is), here are some storage guidelines:
- Refrigeration: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freezing: Creamy soups like this one can be frozen for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags. It can be stored in the freezer for up to 3 months. When reheating, you may need to whisk in a bit of vegetable stock or water to restore the desired consistency.
HEALTH BENEFITS OF ROASTED CARROT AND CORIANDER SOUP
Roasted carrot and coriander soup is not just a treat for your taste buds; it’s also a nutritional powerhouse:
1. Rich in Beta-Carotene: Carrots are one of the best sources of beta-carotene, a powerful antioxidant that the body converts into vitamin A. This nutrient is essential for good vision, a strong immune system, and healthy skin.
2. Low in Calories: Carrots are low in calories but high in fiber, making this soup a satisfying and guilt-free option for those looking to manage their weight.
3. Heart-Healthy: Olive oil and sea salt add heart-healthy fats and minerals to the soup, promoting cardiovascular well-being.
4. Immune Support: Garlic is known for its immune-boosting properties, making it a great addition to help ward off colds and illnesses.
5. Antioxidant Boost: Cilantro and cumin provide additional antioxidants, which can help protect cells from damage caused by free radicals.
6. Hydration: The high water content of carrots, combined with the vegetable stock, helps keep you hydrated.
7. Promotes Liver Health: Antioxidants in carrots reduce liver toxicity.
8. Improves Digestive Tract Function: Carrots have a lot of fiber and this helps keep the digestive system healthy. Additionally, it balances blood sugar levels.
HANDY TIPS FOR ROASTED CARROT AND CORIANDER SOUP
- Consistency: Adjust the consistency of your soup by adding more vegetable stock or water if it’s too thick, or simmering it a bit longer to thicken it up if needed.
- Texture: If you prefer a chunkier soup, reserve some of the roasted carrots before blending and stir them back into the pureed soup.
- Garnishes: Get creative with your garnishes. Fresh herbs like parsley or cilantro, a swirl of yogurt, or a sprinkle of roasted pumpkin seeds can add texture and flavor to your soup.
VARIATIONS TO EXPLORE
While the classic roasted carrot and coriander soup is a crowd-pleaser, don’t hesitate to experiment with variations:
1. Coconut Carrot Soup: Add a can of coconut milk for a tropical twist. The creaminess and subtle coconut flavor complement the carrots beautifully.
2. Spiced Carrot Soup: Experiment with spices like ginger, turmeric, or curry powder for a more exotic flavor profile.
3. Carrot and Ginger Soup: Include fresh grated ginger for a zingy kick that pairs wonderfully with the sweetness of the carrots.
4. Carrot and Orange Soup: Introduce the bright, citrusy notes of orange zest and juice for a refreshing twist.
Roasted Carrot and Coriander Soup is a versatile canvas for your culinary creativity, so feel free to adapt it to your taste preferences.
Roasted Carrot and Coriander Soup is a testament to how simple ingredients can come together to create a comforting, nutritious, and flavorful dish. From its vibrant orange hue to its velvety texture and balanced taste, this soup has it all. Whether enjoyed as a light lunch, a starter for a special dinner, or a comforting bowl on a chilly evening, carrot soup is a timeless favorite that never disappoints. So, head to your kitchen, grab those carrots, and treat yourself to a bowl of nourishment and comfort. Your taste buds and your body will thank you.
Roasted Carrot And Coriander Soup
- Large baking dish
- Large Pan
- Cutting Board
To Roast the Carrots
- 1kg/2.2lb of carrots
- 2 tbsp of extra virgin olive oil
- ½ tsp fine sea salt
For Sautéing the Aromatics
- 1 tbsp of extra-virgin olive oil
- 1 medium chopped onion
- ¼ tsp fine sea salt
- 2 minced garlic cloves
- ½ tsp of ground coriander, (optional)
- ¼ teaspoon ground cumin, (optional)
For Cooking the Soup
- 4 cups of vegetable broth, or water
- 2 cups of water
- 1 to 2 tbsp unsalted butter, to taste
- 1 ½ tsp lemon juice, to taste (optional)
- Freshly ground black pepper, to taste
- Preheat the oven to 200°C. Line a large baking sheet with parchment paper for easy cleanup, if desired.
- Peel and chop the carrots into small, even pieces. The smaller the pieces, the faster they'll roast.
- Place the carrots on the baking sheet. Add 2 tbsp of extra virgin olive oil and ½ tsp fine sea salt. Mix until the carrots are lightly coated in oil and seasoning. Arrange them in a single layer.
- Roast the carrots until caramelized around the edges and easily pierced with a fork, 35 to 40 minutes, turning halfway through cooking.
- When the carrots are almost roasted, in a large pot, heat 1 tbsp of extra-virgin olive oil over medium heat. Add 1 medium chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. Add the 2 minced garlic cloves to the pot and stir to combine with the onions. Sprinkle in ¼ tsp fine sea salt, ½ tsp of ground coriander and ¼ teaspoon ground cumin powder. Sauté until fragrant, stirring frequently, about 30 seconds to 1 minute.
- Add 4 cups of vegetable broth and 2 cups of water to the pot, while scraping up any browned bits from the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pan when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover and cook for 15 minutes, to give the flavors time to blend.
- Using an immersion blender or a regular blender, carefully puree the soup until it is smooth and velvety. If using a regular blender, allow the soup to cool slightly before blending, and blend in batches if needed. (Do not fill beyond the maximum fill line or the soup may overflow!)
- Return the pureed soup to the pot over low heat. Stir in 1 to 2 tbsp unsalted butter and 1 ½ tsp lemon juice. Taste and adjust the seasoning with more salt or black pepper if necessary.
- Ladle the Roasted Carrot and Coriander Soup into bowls, garnish with a sprinkle of black pepper, and serve hot. You can also add a drizzle of olive oil or a dollop of sour cream for extra richness.