Spiced Carrot Soup
This easy carrot soup has just enough heat from the serrano chili, warmth from the cumin and cinnamon, and brightness from the fresh lime juice. Serve with bread and a simple salad for a quick and satisfying lunch or dinner any time of year.
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 cloves garlic, 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 to 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 to a boil, then reduce to a simmer and cook, partially covered, for 25 minutes.
8. Use an immersion blender to blitz until smooth, then season to taste with salt and pepper.
9. Serve with a pinch of sea salt, a drizzle of yogurt, and a squeeze of fresh lime juice.
Originally featured in How a Newlywed and Restaurant-Loving New Yorker Cooks at Home