Description
Smooth carrot and coriander soup blended until velvety and topped with crispy spicy flatbread croutons for a comforting and flavorful bowl.
Ingredients
Scale
- 1 pound carrots, peeled and sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- Handful fresh coriander, chopped
- Salt to taste
- Black pepper to taste
- 1 large flatbread, cut into small squares
- 1 tablespoon olive oil for croutons
- 1 teaspoon paprika or chili powder
- Pinch of salt for croutons
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft and translucent.
- Stir in minced garlic and ground cumin and cook for about 1 minute until fragrant.
- Add sliced carrots and vegetable broth. Bring to a boil, then reduce to a gentle simmer.
- Simmer for about 20 minutes until carrots are tender.
- Blend the soup using an immersion blender or carefully transfer to a blender and blend until smooth.
- Stir in chopped fresh coriander and season with salt and black pepper to taste.
- In a skillet over medium heat, toss flatbread squares with olive oil, paprika or chili powder, and salt.
- Cook until crisp and golden, stirring occasionally.
- Ladle soup into bowls and top with spicy flatbread croutons just before serving.
Notes
- Add fresh coriander at the end to preserve its bright flavor.
- Blend thoroughly for a silky texture.
- Store soup separately from croutons for best texture.
- Reheat gently to maintain smooth consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: carrot and coriander soup, spicy flatbread croutons, creamy carrot soup, easy vegetable soup recipe