If you like to have an extra tang to it, add a good splash of lime juice at the end, which works wonders with the coriander. Make a batch of garlic and herb roasted carrots.Chop up carrots and set aside. Toss carrots with 2 tablespoons oil, coriander, salt, and pepper on a large baking sheet.

Roast until carrots can be easily pierced with a fork, about 30 minutes. This roasted carrot and coriander soup is such a lovely , smooth and comforting soup. All the vegetables for this soup are roasted, and then combined with vegetable stock and blended, so this roasted carrot soup couldn’t be easier to make. Bring to the boil, then simmer, covered, for 10 minutes, then liquidise with a hand blender. The carrots took about 35 minutes to roast and then they were added to the pan followed by about a pint and a half of good veg stock. Melt butter in a heavy pot over medium heat. Preheat oven to 220°C. ROASTED CARROT AND CORIANDER SOUP (serves 4) Ingredients: 5 medium carrots 1 large onion 4 cloves of garlic, unpeeled 1 Tbsp whole coriander seeds olive oil 750ml vegetable stock (I used Kallo organic) 250ml milk 1 large handful coriander/cilantro leaves, rinsed … To always have a good, healthy and flavoursome option ready. Make it in a big batch and freeze. Preheat oven to 400 degrees; Place bell pepper, carrots, onion and head of garlic on baking sheet and sprinkle with olive oil, salt and pepper.

Very easy and quick to make. I gave the soup a further 30 minutes and then threw in some fresh coriander and whizzed the whole thing up into a smooth velvety soup…. a dollop or two of cream and we’re in carrot … Finally, add the roasted carrots and pour in the vegetable stock. To finish the soup serve with some freshly chopped coriander (cilantro) or a dollop of creme fraiche or sour cream or perhaps a dash of freshly grated ginger to give it some zing. The fresh taste of the cilantro brings a nice rounded taste to this dish and it is hearty enough to be its own meal or be paired with a nice light salad for a quick dinner. Instructions.

Roasted Carrot & Cilantro Soup While carrots are often paired with dill, cumin or coriander, I prefer to hold on to summer flavors and pair my carrots with cilantro. The fresh taste of the cilantro brings a nice rounded taste to this dish and it is hearty enough to be its own meal or be paired with a nice light salad for a quick dinner. The soup is very easy adjustable to your personal liking. Add the onion and cook for 2-3 minutes until soft and tender. Roasted Carrot & Cilantro Soup. While carrots are often paired with dill, cumin or coriander, I prefer to hold on to summer flavors and pair my carrots with cilantro. Roast veggies for 30-40 minutes until tender and lightly browned in spots.

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