📝 About This Recipe
This vibrant, velvety soup is a celebration of garden-fresh flavors, marrying the natural sweetness of roasted carrots with the citrusy brightness of fresh coriander. By utilizing a homemade aromatics base and toasted spices, we achieve a profound depth of flavor that makes the absence of high-sodium stocks completely unnoticeable. It is a comforting, heart-healthy classic that warms the soul while remaining light enough for a sophisticated starter.
🥗 Ingredients
The Aromatics
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
The Heart of the Soup
- 1.5 pounds Carrots (peeled and sliced into 1/2 inch rounds)
- 1.5 teaspoons Ground Coriander (toasted if possible)
- 1/2 teaspoon Ground Cumin (for earthy depth)
- 5 cups Low-Sodium Vegetable Broth (look for 'No Salt Added' varieties)
- 1 piece Bay Leaf (fresh or dried)
The Bright Finish
- 1 large bunch Fresh Coriander (Cilantro) (leaves and tender stems, roughly chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Coconut Milk or Greek Yogurt (optional, for a creamy swirl)
👨🍳 Instructions
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1
Place a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
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2
Add the diced onion and sliced leeks to the pot. Sauté for 6-8 minutes until softened and translucent, but not browned.
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3
Stir in the minced garlic and grated ginger. Cook for another 60 seconds until the aroma fills your kitchen.
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4
Add the ground coriander and cumin. Toast the spices with the aromatics for 1 minute to release their essential oils.
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5
Incorporate the sliced carrots, stirring well to ensure every piece is coated in the spiced oil.
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6
Pour in the low-sodium vegetable broth and add the bay leaf. Bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the carrots are very tender when pierced with a fork.
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8
Remove the pot from the heat and discard the bay leaf.
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9
Add the majority of the fresh coriander leaves to the pot, reserving a few for garnish.
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10
Using an immersion blender, carefully blend the soup until it reaches a completely smooth, velvety consistency. Alternatively, transfer to a stand blender in small batches.
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11
Return the soup to the heat if necessary and stir in the fresh lemon juice and cracked black pepper.
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12
Taste the soup; the lemon juice acts as a flavor enhancer in place of salt, so add a touch more if the flavors need 'lifting'.
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13
Ladle the hot soup into warmed bowls. Garnish with a swirl of coconut milk or yogurt and the remaining fresh coriander.
💡 Chef's Tips
Always use the coriander stems when blending; they contain more flavor than the leaves and become perfectly smooth. If your soup feels too thick, thin it out with a splash of water or more low-sodium broth until you reach your desired consistency. To enhance the sweetness without salt, try roasting the carrots at 400°F for 20 minutes before adding them to the pot. For a touch of heat, add a pinch of red chili flakes or a dash of low-sodium hot sauce at the end. Store leftovers in the fridge for up to 4 days; the flavors actually deepen and improve overnight.
🍽️ Serving Suggestions
Serve with a side of warm, crusty whole-grain bread for dipping. Pairs beautifully with a crisp green salad tossed in a lemon-tahini dressing. Accompany with a chilled glass of sparkling water infused with cucumber and mint. Top with toasted pumpkin seeds or sunflower seeds for an added crunch and healthy fats.