Ingredients
2 lb. carrots, peeled and cut into 2" pieces
4 tbsp. extra-virgin olive oil, divided
1 tsp. ground coriander
Kosher salt
Freshly ground black pepper
1 large red onion, chopped
2 cloves garlic, minced
1 jalapeño, seeds removed and finely chopped
1/4 c. packed fresh cilantro leaves, plus stems, separated, plus more leaves for garnish
6 c. low-sodium vegetable broth
Pinch crushed red pepper flakes
Lime wedges, for serving
Preparation
Step 1Preheat oven to 425°. Toss carrots with 2 tablespoons oil, coriander, salt, and pepper on a large baking sheet. Roast until carrots are fork tender, 30 minutes. Step 2In a large pot over medium heat, heat remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes. Step 3Add garlic, jalapeño, and cilantro stems. Cook until fragrant, 1 minute more. Step 4Add broth, cilantro leaves, a pinch of red pepper flakes, and roasted carrots. Bring to a boil, then reduce heat and let simmer 15 minutes. Step 5Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape. Step 6Garnish with more cilantro and serve with lime wedges.
