Carrot Coriander Soup with Cumin and Citrus

Carrot Coriander Soup with Cumin and Citrus (A Seat at the Table)

I just finished making this soup for tonight’s Carroll Cafe, and I have to say it is a knock-out.  It’s the perfect meal for fall.  It’s creamy and complex.  The citrus adds a fresh, tart note that’s absolutely amazing with the sweet carrots.  It totally takes this soup from average to memorable.  This would be a great starter for Thanksgiving or for just a fancy dinner with guests.  I topped this soup with a little plain Greek yogurt, and some cumin roasted chickpeas.  You can roast the carrots a day or two ahead of time.

Carrot Coriander Soup with Cumin and CitrusCarrot Coriander Soup with Cumin and Citrus (A Seat at the Table)

Serves 14

Adapted from Drizzle and Dip

  • 5 lbs carrots, large chop (about 2″ long)
  • olive oil
  • Kosher salt
  • 2 yellow onions, diced
  • 9 stalks celery, diced
  • 2 Tbsp dried coriander
  • 2 1/2 Tbsp cumin
  • 12 cups vegetable broth
  • 1/3 cup chopped parsley
  • 1/3 cup chopped cilantro
  • 1 orange, zested
  • salt and pepper, to taste

Preheat oven to 400°F.  Grease two large baking sheets with cooking spray.  Spread chopped carrots out on the baking sheets and drizzle olive oil and sprinkle with kosher salt, and toss.  Roast carrots for about 30 minutes, until beginning to brown and the carrots are tender, shake the pans halfway through.

In a large stock pot, heat about 1 Tbsp olive oil over medium high heat.  Saute the onions and celery until soft.  Add the coriander and cumin and stir for about 1 minute.  Add the roasted carrots and vegetable broth.  Bring the soup up to a boil and then reduce to a simmer for about 30 minutes.  Add the parsley and cilantro and cook for an additional 5 minutes.  Remove soup from heat and use an immersion blender to puree the soup.  Alternatively, you can blend the soup in a blender in batches.  Add the orange zest and mix well.  Taste and season as needed.

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