Description
This vibrant and spicy carrot and coriander soup is a comforting remedy for cold autumn days, bursting with flavor and warmth.
Ingredients
Units
Scale
- 6 carrots, peeled and cubed
- 1 medium onion, chopped
- 1 tablespoon olive oil or butter
- 1 teaspoon ground coriander
- 1/4 cup orange juice
- 3 cups water
- Salt, to taste
- 1/2 teaspoon pepper
- Fresh coriander, for garnish
Instructions
- In a pot, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
- Add the peeled and cubed carrots to the pot and sauté for another 3-4 minutes.
- Pour in 3 cups of water, 1 teaspoon of ground coriander, salt to taste, and 1/2 teaspoon of pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the carrots are tender.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Return the soup to the pot, stir in 1/4 cup of orange juice, and heat through for another 2-3 minutes.
- Serve hot, garnished with fresh coriander leaves.
Notes
For a creamier texture, you can add a splash of cream or coconut milk before serving. This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. If you prefer a milder flavor, reduce the amount of ground coriander.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10
- Sodium: 300
- Fat: 5
- Carbohydrates: 20
- Fiber: 5
- Protein: 2
- Cholesterol: 0