Spiced Carrot Soup This easy carrot soup has just enough heat from Serrano chili, warmth from cumin and cinnamon, and brightness from fresh lime juice. Serve with bread and a simple salad for a quick and satisfying lunch or dinner any time of year. 1. Preheat the oven to 425°F. 2. Cut any large carrots in half lengthwise, then all of them into 2-inch chunks. Toss with 1 tablespoon of the olive oil and season with salt and pepper. 3. Place the carrots on a parchment-lined baking sheet and roast for 20-25 minutes, or until they are tender and nicely caramelized. 4. Meanwhile, heat the remaining oil in a dutch oven over medium-high heat. Add the mustard and coriander seeds and cook for 30 seconds. 5. Add the sliced onion and a large pinch of salt and sauté gently for 10 minutes. 6. Add the garlic, cumin, cinnamon, chopped cilantro, and Serrano chili, and sauté for 1 minute, or until fragrant. 7. Add the roasted carrots, stock, and a large pinch of salt. Bring the mixture up to a boil, then reduce to a simmer and cook, partially covered, for 25 minutes. 7. Use an immersion blender to blitz until smooth, then season to taste with salt and pepper. 8. Serve with a pinch of sea salt, a drizzle of yogurt, and a squeeze of fresh lime juice. Serves 41 large bunch carrots, greens removed and scrubbed clean, 3 tablespoons olive oil, divided, ½ teaspoon mustard seeds, ½ teaspoon coriander seeds, 1 medium onion, peeled and thinly sliced, 2 garlic cloves, minced, ¼ teaspoon ground cumin, ⅛ teaspoon ground cinnamon, 2 tablespoons chopped cilantro (you can use the stems here, too), ½ serrano chili, minced (remove the seeds if you don’t like a little spice), 4 cups chicken or vegetable stock, yogurt, for serving, lime juice, for serving.

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Spiced Carrot Soup

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This easy carrot soup has just enough heat from Serrano chili, warmth from cumin and cinnamon, and brightness from fresh lime juice. Serve with bread and a simple salad for a quick and satisfying lunch or dinner any time of year.

Serves 4

1 large bunch carrots, greens removed and scrubbed clean

3 tablespoons olive oil, divided

½ teaspoon mustard seeds

½ teaspoon coriander seeds

1 medium onion, peeled and thinly sliced

2 garlic cloves, minced

¼ teaspoon ground cumin

⅛ teaspoon ground cinnamon

2 tablespoons chopped cilantro (you can use the stems here, too)

½ serrano chili, minced (remove the seeds if you don’t like a little spice)

4 cups chicken or vegetable stock

yogurt, for serving

lime juice, for serving

1. Preheat the oven to 425°F.

2. Cut any large carrots in half lengthwise, then all of them into 2-inch chunks. Toss with 1 tablespoon of the olive oil and season with salt and pepper.

3. Place the carrots on a parchment-lined baking sheet and roast for 20-25 minutes, or until they are tender and nicely caramelized.

4. Meanwhile, heat the remaining oil in a dutch oven over medium-high heat. Add the mustard and coriander seeds and cook for 30 seconds.

5. Add the sliced onion and a large pinch of salt and sauté gently for 10 minutes.

6. Add the garlic, cumin, cinnamon, chopped cilantro, and Serrano chili, and sauté for 1 minute, or until fragrant.

7. Add the roasted carrots, stock, and a large pinch of salt. Bring the mixture up to a boil, then reduce to a simmer and cook, partially covered, for 25 minutes.

7. Use an immersion blender to blitz until smooth, then season to taste with salt and pepper.

8. Serve with a pinch of sea salt, a drizzle of yogurt, and a squeeze of fresh lime juice.

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