Coriander Roasted Carrot Soup with Date, Olive and Pistachio Relish
Prep Time30 minutesmins
Active Time1 hourhr
Course: Main Course
Cuisine: American
Keyword: carrot soup, carrots, olives, soup
Author: Lauren Simon
Equipment
Medium Sauce Pan
Immersion blender or stand blender
Sheet pan
Materials
For the Soup:
1.5poundsCarrots
1TablespoonCoriander Seedscrushed
Salt and Pepper to Taste
4TablespoonsOlive oildivided
1cupSweet onion, sliced
2cupsVegetable Stock
1canFull fat coconut milk
For the Relish:
1/4cupDatesChopped
1/4cupGreen olivesChopped
1/4cupPistachiosChopped
Instructions
Preheat oven to 450 F.
Cut carrots into 1 inch pieces, roughly all the same size. Toss with 3 tablespoons olive oil and salt and pepper to taste.
Roast on a sheet pan until well browned, about 15-20 minutes.
Meanwhile, heat the remaining 1 Tablespoon of olive oil in a medium pot and cook the onion over medium low heat until softened. Add in the roasted carrots and vegetable stock and bring to a simmer. Simmer over low heat 10-15 minutes and then blend with an immersion blender or a stand blender. Stir in the coconut milk and warm through gently.
Final Assembly
To serve, ladle the soup into bowls and top with relish. Garnish with cilantro leaves and black sesame seeds.