Equipment
Ingredients
Aromatics
- 30 ml olive oil
- 150 g yellow onion, roughly chopped
- 3 garlic, minced
Spices
- 8 g ground coriander
- 3 g ground cumin
- 1 g chili flakes
Body and Liquid
- 700 g carrots, peeled and sliced into 1cm thick rounds
- 900 ml vegetable stock, hot
Finishing
- 15 g fresh coriander, roughly chopped
- 4 g sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and saute for 5 to 7 minutes until softened and translucent, but not browned.
Stir in the minced garlic, ground coriander, ground cumin, and chili flakes. Toast the spices by constantly stirring for 1 minute until highly fragrant.
Add the sliced carrots to the pan and toss to coat in the spice mixture. Pour in the hot vegetable stock and season with a pinch of salt. Bring the mixture to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit.
Reduce the heat to low, cover the saucepan with a lid, and simmer gently for 20 to 25 minutes. Check the carrots by piercing a thick slice with a knife.
Remove the pan from the heat. Stir in the chopped fresh coriander. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. If using a countertop blender, cool slightly and blend in batches to prevent steam expansion.
Taste the soup and adjust the seasoning with additional sea salt and freshly ground black pepper as needed. Ladle into warm bowls and garnish with reserved coriander leaves.
Chef's Notes
- Toasting whole coriander seeds and grinding them fresh immediately before cooking elevates this simple dish entirely, adding bright citrus notes that pre-ground spices lack.
- For a richer mouthfeel while remaining vegan, you can substitute 100ml of the vegetable stock with full-fat coconut milk or cashew cream.
- Do not skip the step of toasting the spices with the onions; blooming spices in fat is essential for unlocking the fat-soluble flavor compounds present in cumin and coriander.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and meld overnight.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over medium heat, stirring occasionally, until piping hot.
