Spiced Carrot and Coriander Delight
Indulge in the rich flavors of our Spiced Carrot and Coriander Delight. This aromatic soup blends the sweetness of roasted carrots with the warm spices of cumin and chili, balanced perfectly with fresh coriander and a hint of honey. Perfect as a comforting starter or a light main dish, this soup is not only delicious but also packed with nutrients. Enjoy it warm or cold, and feel free to garnish with a sprinkle of fresh herbs or a dollop of yogurt for added creaminess. Ideal for meal prep, it keeps well in the fridge and can be easily reheated for a quick lunch or dinner.
5
Servings
N/A
Calories
10
Ingredients
Ingredients
Carrots
750 g (peeled and cut into sticks)
Coriander
1 handful (fresh, roughly chopped)
Honey
1 tablespoon (light or clover)
Oil
1 tablespoon (olive oil or vegetable oil)
Vegetable Stock Cubes
1 (crushed or whole)
Ground Cumin
2 teaspoons (spice)
Chili Powder
1/2 teaspoon (spice)
Onion
1 (chopped)
Garlic Cloves
2 (minced)
Fresh Ginger
1 inch (peeled and grated)
Instructions
1
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2
Prepare the carrots by cutting them into sticks and placing them on a baking tray. Drizzle with olive oil and honey, then toss to coat evenly.
3
Roast the carrots in the preheated oven for approximately 20-25 minutes, or until they are tender and starting to brown.
4
While the carrots are roasting, heat a tablespoon of oil or butter in a large casserole dish over medium heat. Add the chopped onion, grated ginger, and minced garlic. Sauté for about 5 minutes, or until the onion becomes golden and caramelized.
5
Stir in the ground cumin and chili powder, and cook for an additional minute to toast the spices.
6
Once the carrots are roasted, add them to the casserole dish along with the sautéed onion mixture and the chopped coriander. Pour in about a glass of water and blend everything until smooth, using a countertop blender or hand-held immersion blender directly in the pot.
7
Add the crushed vegetable stock cube into the casserole dish, followed by enough boiling water to cover the bottom. Stir well to dissolve the stock cube and scrape up any flavorful bits stuck to the bottom of the pot.
8
Return the pureed carrot mixture to the casserole dish, mixing thoroughly. Gradually add boiling water until the soup reaches your desired consistency (usually around one liter for a nice creamy texture).
9
Season with salt and pepper to taste, and serve hot, garnished with additional fresh coriander if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Carrot and Coriander Delight?
It is an aromatic soup that blends the sweetness of roasted carrots with warm spices like cumin and chili, finished with fresh coriander.
How many servings does this recipe make?
This recipe makes 5 servings.
What is the oven temperature for roasting carrots?
The oven should be preheated to 180 degrees Celsius or 350 degrees Fahrenheit.
How long should the carrots roast?
The carrots should be roasted for approximately 20 to 25 minutes until tender and starting to brown.
Is this soup suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetable stock and plant-based ingredients.
What amount of carrots is required?
The recipe calls for 750 grams of carrots.
How should I prepare the carrots?
Carrots should be peeled and cut into sticks before roasting.
What spices are used in this soup?
The recipe uses ground cumin and chili powder.
How much honey is added to the carrots?
One tablespoon of light or clover honey is used.
What type of oil is recommended?
You can use olive oil or vegetable oil.
How much cumin is in the recipe?
The recipe uses 2 teaspoons of ground cumin.
How much chili powder is used?
The recipe calls for 1/2 teaspoon of chili powder.
What size of ginger is needed?
A 1-inch piece of fresh ginger, peeled and grated, is required.
How many garlic cloves are used?
The recipe uses 2 minced garlic cloves.
How long do I sauté the onion?
Sauté the onion, ginger, and garlic for about 5 minutes until the onion is golden and caramelized.
What liquid is used for blending?
A glass of water is added to the mixture before blending until smooth.
How much water is needed for the final consistency?
Add boiling water until you reach your desired consistency, usually around one liter total for a creamy texture.
Can I use an immersion blender?
Yes, you can use a hand-held immersion blender directly in the pot or a countertop blender.
Is this soup healthy?
Yes, it is described as a nutrient-packed and healthy soup.
Can this soup be served cold?
Yes, it can be enjoyed both warm and cold.
What can I use as a garnish?
You can garnish with fresh coriander or a dollop of yogurt for added creaminess.
Is this recipe good for meal prep?
Yes, it keeps well in the fridge and can be easily reheated for lunch or dinner.
What type of stock is used?
One vegetable stock cube is used, either crushed or whole.
What is the first step of the instructions?
The first step is to preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
How do I prepare the onion?
The onion should be chopped before being sautéed in a large casserole dish.
When do I add the spices?
Stir in the ground cumin and chili powder after the onion mixture has sautéed for 5 minutes.
How do I season the soup?
Season with salt and pepper to your personal taste.
What is the recipe category?
The recipe category is Vegetable.
What tags are associated with this recipe?
Tags include soup, vegetable, carrot, cumin, coriander, healthy, vegetarian, spiced, comfort food, and easy recipe.
How much honey is required?
The recipe requires 1 tablespoon of honey.