If you prefer your soups quite thick, feel free to reduce the stock by ½ cup. Conversely, to thin the soup, add a bit more stock.
- vegetable oil - 1/4 cup
- carrots - 9, peeled and cut into large chunls (about 2 1/2 lbs)
- salt and pepper - 1/4 tsp each
- onions - 2, chopped
- garlic - 3 cloves, minced
- fresh ginger - 1 tbsp finely minced
- corinader - 2 tbsp chopped
- mint - 1 tbsp chopped fresh
- coriander or curry powder - 1 tsp ground
- chicken or vegetable stock - 7 cups
- coriander leaves - 1/4 cup fresh
Preheat the oven to 375°F. Toss the carrot chunks with 2 tbsp of the oil. Sprinkle with the salt and pepper. Arrange the carrots on an aluminum foil-lined baking sheet. Roast in the center of the preheated oven, turning the carrots three times, until soft and roasted, about 45 minutes. Set aside.
Heat the remaining oil in a large soup pot or Dutch oven. Add the onions; cook, stirring, until softened, about three minutes. Stir in the garlic and ginger for 1 minute. Stir in the fresh coriander, mint and ground coriander for 1 minute. Stir in the carrots until well coated with the onion mixture and the herbs. Pour in the chicken stock. Bring to a boil. Reduce the heat and simmer, until the carrots are very tender, 15 to 20 minutes.
In batches, puree the soup in a blender or food processor. (Soup can be covered and refrigerated for up to 48 hours).Return to a low heat and reheat before serving. Garnish each bowl with springs of fresh coriander.
TIP – If you don’t have time to roast the carrots, simply add the chopped carrots after the herbs have been stirred in and increase the cooking time to about 30 minutes.