Carrot Coriander Soup

Carrot coriander soup

In much of the world, the seeds of the coriander plant are known as <em>coriander</em> while the leaves and stems are called <em>cilantro.</em>

In much of the world, the seeds of the coriander plant are known as coriander while the leaves and stems are called cilantro.

The astringent flavor of fresh coriander, also known as cilantro, complements the natural sweetness of carrots in this warming soup recipe. Served with warm naan (Indian flatbread), this simple soup nourishes body and spirit. When served with yogurt and dry-roasted peanuts, this soup becomes a well-rounded and satisfying meal.

Recipe Servings: 4

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 Tbsp (30 ml) vegetable oil
½ cup (75 g) onion, chopped
½ cup (25 g) fresh ginger, chopped
4 cloves garlic, chopped
1 tsp (5 ml) cumin seeds
1 lb (453 g) carrots, chopped, with skin on
1 cup (50 g) fresh coriander (cilantro) leaves and stems, chopped
1 qt (960 ml) water
1 tsp (5 ml) turmeric
1 Tbsp (15 ml) salt
1 cup (240 ml) Greek yogurt
1 cup (125 g) peanuts

Directions

Heat oil over high heat. Add onion, ginger, garlic, and cumin. Sauté for 4 minutes, or until lightly golden.
Add carrot and fresh coriander. Cook for 5 minutes; then add water, turmeric, and salt.
Cover and simmer on medium-low until carrot turns mushy (about 10–12 minutes).
Serve as-is or purée soup to create a thicker consistency. Top individual bowls with yogurt and peanuts.