INGREDIENTS
2 lb. carrots, peeled and cut into 2" pieces
4 tbsp. olive oil, divided
1 tsp. ground coriander
Salt to taste
Freshly ground black pepper
1 large onion, chopped
4 cloves garlic, minced
1 jalapeņo or 1/4 bell pepper, seeds removed and finely chopped
1 c. packed fresh cilantro leaves, plus stems, separated, plus more leaves for garnish
6 c. chicken stock
Pinch crushed red pepper flakes
Lime wedges, for serving
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DIRECTIONS
- Preheat 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.
- In a large pot over medium heat, heat remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes.
Add garlic, jalapeņo, and cilantro stems. Cook until fragrant, 1 minute more.
- Add broth, cilantro leaves, a pinch of red pepper flakes, and roasted carrots. Bring to a boil, then reduce heat and let simmer 15 minutes.
- Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape.
- Garnish with more cilantro and serve with lime wedges.
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