Carrot and Coriander soup is a classic. In this version, I roast the carrots in the oven for 30-40 minutes and then add them to the onions, garlic, coriander seeds, celery and stock.
Make sure to chop the carrots into similar sized pieces to allow them to cook at the same time.
I saute the onions, celery and garlic and then add stock but you could also roast those vegetables for flavour along with the carrots. If you decide to do this make sure to add the coriander seeds to to your roasting tray also.
Cooking is all about experimentation and what tastes you like so I would always recommend tweaking a recipe to your own taste and preferences. Consider a recipe a starting or jumping off point.
Roasted Carrot & Coriander Soup
- 600 g carrots
- olive oil
- 1 onion
- 2 sticks celery
- 2 cloves garlic
- 1 tsp coriander seeds
- 800 ml stock
- Preheat the over to 180 C/370 F
- Wash and peel the carrots and chop into sticks. Make sure the pieces are a similar size so they will cook in a similar time
- Place the carrots in a roasting tray and drizzle with olive oil
- Chop the onions, celery and garlic into small pieces
- Heat some oil in a large saucepan and saute the onion, celery and garlic until soft
- Add the coriander seeds and saute for a further 2 minutes
- Add the stock, bring to the boil and then simmer while the carrots cook in the oven. You might need to cover the carrots with tin foil to prevent them drying out or burning
- When the carrots are soft add them to the saucepan and cook for a further 5 - 10 minutes
- Using a stick blender, blend the soup until smooth
- Serve with some lovely crusty bread or some irish brown soda bread
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