Carrot Soup with Coriander
This easy-to-make soup is perfect for warming up on cooler days or when you’re looking for a nutritious and satisfying bowl of goodness!
Servings: 6
Equipment
Ingredients
For the Soup
- 6 tablespoons (3-ounces) unsalted butter
- 1 small yellow onion diced
- 2 large cloves garlic chopped
- 2 pounds carrots peeled and cut into ½-inch slices
- 1 medium (8-ounce) Russet potato peeled and cut into ½-inch dice
- 1 teaspoon ground coriander
- 4 cups (32-ounces) chicken stock Homemade or store-bought, plus more to thin if necessary
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ¼-½ cup half-and-half optional
- Freshly ground black pepper
- 2-3 tablespoons dry sherry
For the Garnish
- Plain Greeek yogurt, crème fraîche or sour cream
- Chopped fresh cilantro
Instructions
For the Soup
- In a large Dutch oven, over medium heat, melt the butter. Add the onion and sauté, stirring occasionally until translucent, about 2-3 minutes. Add the garlic and sauté until fragrant, about 1 more minute. Add the carrots, potato, coriander, and sauté for 2-3 minutes, coating the vegetables with the butter. Add the stock, sugar, and salt, and raise the heat to medium-high. Bring to a simmer, reduce the heat to medium-low, cover, and continue to cook until the vegetables are soft when pierced with the tip of a knife, about 20-30 minutes. Remove from the heat.
- In a high-speed blender, a food processor, or with an immersion blender. Purée the vegetables in batches if needed until smooth. (Soup can be made ahead to this point, covered and refrigerated for two days.)
- Return the soup to the Dutch oven, add the half-and-half, dry sherry, or lemon juice. Season to taste with salt and freshly ground black pepper.
To Serve
- Ladle soup into bowls, garnish with a spoonful of yogurt, crème fraîche, or sour cream, and sprinkle with chopped fresh cilantro. Enjoy!
Notes
Soup can be made ahead through step 2, covered and refrigerated for three days.
Soup can be frozen in freezer-safe containers for up to three months. Thaw in the refrigerator overnight, then reheat.
Nutrition
Calories: 272kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 441mg | Potassium: 852mg | Fiber: 5g | Sugar: 11g | Vitamin A: 25650IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 1mg
