Teresa's Recipes
Creamy Carrot and Coriander Soup
Indulge in a bowl of this lusciously velvety and aromatic Carrot and Coriander Soup. The sweet, earthy flavor of carrots blends beautifully with the citrusy spice of fresh coriander, creating a comforting and hearty meal that's perfect for any season. This recipe, believed to have originated from the kitchens of the Middle East, is a testament to the timeless pairing of these two key ingredients.
Ingredients
- 2 tablespoons Olive oil
- To taste Salt
- To taste Pepper
- 1 tablespoon Lemon juice
- 1 cup Coconut milk
- 4 cups Vegetable broth
- 1 cup chopped, plus additional for garnish Fresh coriander
- 2 cloves, minced Garlic
- 1 large, chopped Onion
- 1 kg, peeled and chopped Carrots
Dietary Notes
- Servings: 4-6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 250
- Fat: 14g
- Carbs: 28g
- Protein: 4g
- Sodium: 650mg
- Sugar: 12g
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions turn translucent and the garlic is fragrant.
- Add the chopped carrots to the pot and stir to combine. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the carrots are tender.
- Remove the pot from the heat and let the soup cool slightly.
- Use an immersion blender to puree the soup until it's smooth. If you don't have an immersion blender, you can also transfer the soup to a countertop blender and blend it in batches.
- Return the pureed soup to the pot. Stir in the chopped fresh coriander, coconut milk, and lemon juice. Mix until everything is well incorporated.
- Season the soup with salt and pepper to taste.
- Reheat the soup over low heat just until it's warmed through.
- Serve the soup hot, garnished with additional fresh coriander if desired.