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–+ servings

Roasted Carrot and Coriander Soup

This warming, velvety soup has a touch of spice. If you like wholesome, rich soup recipes, then this is a perfect recipe for you.
This soup will get you through the winter feeling toasty. Serve with crusty sourdough.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner, Lunch
Cuisine Mediterranean
Keyword carrot and coriander soup
Diet Vegetarian

Ingredients
  

To Garnish

  • A few extra coriander leaves
  • 2-3 organic walnuts (crushed) chopped

Instructions
 

  • Preheat the oven to 200°C.
  • Place the carrots, onion and garlic cloves on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 25 minutes until golden and tender.
  • Reserve a few of the roasted carrots for garnish. Chop and set aside.
  • Squeeze the roasted garlic from its skins and place in a large saucepan with the rest of the roasted carrots and onion.
  • Sprinkle over the ground coriander and cumin, stir well and cook gently for a couple of minutes to release the flavour.
  • Pour in the vegetable stock, bring to the boil and simmer for 10 minutes.
  • Add the fresh coriander and yoghurt, then blend the soup until smooth using a stick blender or food processor. Adjust the seasoning to taste.
  • Ladle into bowls and garnish with fresh coriander leaves, chopped walnuts and the reserved roasted carrots. Serve with warm crusty bread.