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Carrot and Cilantro Soup

Carrot and Cilantro Soup

1 tbsp olive oil

1 small onion, chopped

1 tsp coriander seeds, crushed

1 pound carrots, sliced

3 cups vegetable stock

1 bunch(es) (about 1 cup) fresh cilantro, chopped, plus more for garnish


In a large, heavy-bottomed pan over medium heat, heat olive oil. Add onion and coriander. Reduce heat to low and cook, covered, until onion is softened but not browned, about 5 minutes, stirring occasionally. Add carrots. Cook, covered, until softened, 15 to 20 minutes, stirring occasionally. In a separate pot, bring stock to a boil. Add onion-carrot mixture and bring back up to a boil. Transfer to a blender or food processor and blend (in batches, if needed) until smooth. Season with sea salt. To serve, return soup to pot, stir in chopped cilantro, and reheat on low. Ladle soup into warmed bowls and garnish with cilantro. Serves: 4.

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