Carrot, Coriander, and Orange Soup

Winter Carrots & Citrus, with Coriander and Yogurt

Recipe from The Green Witch

Before trying this recipe I doubted that 2-3 tablespoons of ground coriander in a soup that serves 4-6 would taste good. That’s throwing half the bottle of coriander into a small pot of soup—isn't that overpowering? Still, I was intrigued, and started with 1 tablespoon. While simmering, the coriander taste mellowed. I gradually added more, up to the 3 tablespoons. Don’t fear the recipe! Spice it slowly if you’re skeptical.

Or Vegan Style without Yogurt

The secret is that as the soup cooks, the sharp coriander flavor blends with the mellow, sweet carrots. For this reason, I don’t recommend reducing the cooking time. As in most soups, sautéing the veggies in oil first improves flavor and texture. With your immersion blender, you can make this soup any texture from somewhat chunky to ultra-smooth. My family prefers chunky, but the original recipe was ultra-smooth and processed in a standard blender. I have not had good luck transferring hot soup to and from blenders, so stuck with the in-pot immersion blender method.

As our gardens enjoy their winter rest, let’s honor and employ the humble root vegetables, including the popular and ubiquitous carrot. Happy soup-making!

A Little Cup of Leftovers with Parsley

Carrot, Coriander, and Orange Soup

serves 4 – 6

3 tbsp. olive oil

1 cup chopped onion (~1 medium)

1½ lb. carrots

2 – 3 tbsp. ground coriander

¼ tsp. salt

¼ tsp. fresh black pepper

4 cups good veggie or chicken stock

¼ cup fresh squeezed orange juice

Thin strips orange zest (optional garnish)

Parsley leaves (optional garnish)

Crushed coriander seeds (optional garnish)

Sour cream or yogurt (optional garnish)

Scrape or peel carrots lightly. Slice thinly. Set aside.

Heat oil in a deep soup pot. Add chopped onion and cook over medium-low heat till softened, about 5 minutes, stirring occasionally.

Add carrots, coriander, salt, and pepper to taste. Continue heating and stirring occasionally for 5 – 7 minutes, till carrots all carrots are coated with oil and slightly softened.

Pour in stock (Pacific Foods Organics and Imagine Organics make superior products that blend excellently with carrots), and stir. Cover and bring to boil. Lower heat to simmer soup gently for 30 minutes, or till carrots are very tender. Uncover and stir occasionally.

Remove soup from heat, stir, and cool slightly. Using an immersion blender, puree the mixture as much as you like, stirring the soup occasionally if needed to bring up large carrot bits from the bottom. If you want an ultra-smooth soup, run it through a sieve or strainer and return to pot.

Stir in orange juice and reheat gently if needed. Add more stock if too thick. Taste and adjust seasoning if necessary.

Serve hot in bowls, garnished with orange zest, parsley leaves, and/or crushed coriander seeds. You may also add a dollop of sour cream or thick yogurt.

Start with Carrots, Onions, Oil, and Spice

Add Broth or Stock and Simmer

Puree to Your Liking

Mix in Orange Juice and Serve with Orange Zest

Or Top with Yogurt