This flavorful and healthy soup is made with fresh coriander roots. Coriander is another name for cilantro and its root is a mild version of it’s leaves. Carrots make a naturally sweet partner when they are pureed together.
- 1 teaspoon whole coriander seeds
- 1 large onion, peeled & roughly chopped
- 1 bunch coriander roots with about 1‑inch stem attached, roughly chopped
- 2 clove garlic, peeled & chopped
- 5 carrots, trimmed & roughly chopped
- ¼ cup dry white wine
- 4 cup vegetable stock
- 1 pinch each kosher salt & black pepper
- 1 tablespoon minced cilantro leaves
- 2 stalks celery, roughly chopped
Set a large heavy bottomed or cast iron Dutch oven over medium-high heat. Add the coriander seeds and toast until fragrant, about 1 to 2 minutes.
Add the olive oil the the pot and stir to coat the seeds. Add the onion, coriander roots, and garlic. Cook stirring often until well softened, about 6 minutes. Add the carrots and celery. Cook stirring often until the vegetables are beginning to color, about 8 more minutes. Deglaze the pan with the wine. Add the stock and allow to come to a boil, then lower heat to a simmer. Cook uncovered until the carrots are very soft, about 10 minutes.
Remove from heat and use an immersion blender to roughly puree the soup to your liking. You may need to adjust the consistency with a bit of water. Season with salt and pepper. Return to heat and re-warm the soup if necessary. Garnish with cilantro and serve warm.