Nothing says summer like a nice, big bowl of……hot soup? I know what you’re thinking, but this soup will seriously change your mind.
My in laws went on vacation this week and left us to look after their garden. Also, they asked us to clean out their fridge. What should I find but a large bag of delicious, bright orange carrots! Again, I know what you’re thinking. Big deal. Carrots are a kind of silent sideshow act. Deemed not worthy of front and centre placement. There’s carrot bread, cake and muffins…there’s carrots gratin, carrot kugel, glazed carrots. But really, it’s just a wee little root vegetable.
Not so anymore! This soup brings all the wonderful flavours of sweet, sugary, carrot goodness and pairs it up with one of my favourite summertime tastes, cilantro. You usually see carrot soup with cumin (yup, that’s in there too) or coriander, cilantro’s spawn. Rarely, if ever, do you see these two together, but it’s like they were born to be in this soup.
I think you could probably do this without roasting the carrots, but it has a very meaty texture and flavour borne out of caramelizing those sugars. So just do it okay?
Roasted Carrot & Cilantro Soup
Yield: Approximately 1 litre of soup
Prep Time: 20 minutes
Cooking Time:40 minutes1lb. carrots, peeled and uniformly sliced
1 tsp. veg oil
salt & pepper to taste
1/4 tsp. cumin
1 small onion, roughly chopped
1 Tbsp. veg oil
3 small potatoes (I used 3 small nugget or new potatoes)
900mL low sodium chicken broth
1/2 bunch cilantro (I use just the leaves)
1. Preheat oven to 400°F. Toss sliced carrots in 1 tsp. veg oil, salt, pepper and cumin. Roast in the centre of your oven for 30 minutes, turning once during cooking. Remove when slightly caramelized or blackened (don’t worry, they aren’t burned!). Set aside.
2. In heavy bottomed saucepan, sauté onion on medium heat in 1 tbsp of oil. Meanwhile, peel potatoes and cut into large chunks.
3. Once onions have turned slightly translucent, add potatoes and sauté for about 10 minutes.
4. Add the stock and crank up the heat. Once boiling, lower to a more manageable simmer. Keep simmering until the potatoes are almost done, then add the carrots that you roasted into the pot. Cook just enough to warm the carrots up, then remove from heat.
5. Pour soup into blender or food processor in batches (or use your immersion blender you kitchen gadget freak you). Add in your cilantro at this point as well. Blend it all up until it’s as smooth as you like.
6. Return soup to saucepan and reheat. Serve with crusty bread for dippin’ and maybe a swirl of sour cream or crème fraîche for you fancy people.
This sounds terrific – and one I’d love to make with our CSA bounty! Thanks for posting.
No prob! Let me know how it goes!
loved this one. My only complaint, which is a reoccurring one, that there wasn’t any left over for seconds!
so excellent! this dish seems warm and fresh as the same time. I truly can’t wait to try it for myself-thanks!
my best friend just made me this
it was an orgasm in my mouth
for sure
How many does this soup serve… wanna do it for a bunco party.
Cant wait to make it!
Thanks!!
I would say this recipe is good for 2-3 people, smaller bowls…not gargantuan bowls! I would double or triple it for a party..:) Thanks!
Oh My! I prepared this soup for our dinner party of 12… it was a hit! Every woman in the room was savoring every bite as they tried to figure out; what was in it? What made it so creamy? Every man was taken back till they tried it and liked it!
I added more Cilantro, but other than that, I followed the recipe to a T!! I will make this over and over again and again! SPECTACULAR! Thank you for sharing.
Awesome Jenni! Thank you so much for giving me that feedback. This is one of my absolute favourite soups, so I really appreciate getting that info.
I love! this soup.
it is quick, simple, easy to remember and most of all – I love that I can modify it if I want without ruining the simple idea. I can add corn, rice, beans, anything and still ahve it come out amazing!
This is definitely an A+++ recipe
can you freeze this?
Definitely, yes. I have frozen and thawed it, and it was just as delicious!
So I had a bunch of leftover carrots and a bunch of cilantro. Thinking the two would be nice in a soup, I Googled carrots and cilantro. Lucky me that your recipe popped up! Absolutely delicious soup (and I got to use my immersion blender, whoo-hoo!). I made another batch immediately after the first one, but substituted cardamom for cumin and used way less broth. The result is a very nice carrot puree, which I’m serving with dinner.
This sounds very good and I will definitely make it. And I hate to be a buzzkill but do you know any nutritional facts about it? Calories per serving in particular? I make a note of that in all my soup recipes that helps me plan my meals 🙂
No, but if you go to This website: http://caloriecount.about.com/cc/recipe_analysis.php
You can enter in all the ingredients and figure out a per serving calorie count. Enjoy!
I had mine with toast and mustard. mmmmm!
Sounds perfect!
Thanks for sharing this recipe! I was thinking that this soup would have been sweeter with the roasted potatoes. The cilantro was a little overpowering. Unfortunately, this wasn’t a hit with the family *sigh*. Guess it’ll be my breakfast with toast for the next few days. Thank goodness it’s packed with loads of vitamins!!
When I say roasted potatoes, I meant carrots 🙂
I just made this except I added a roasted red pepper as well as the roasted carrots. It’s soooooo good. Thanks!
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