Roasted Carrot Soup with Coriander
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Blender
- Food processor
- Dutch oven
- Oven
- Baking sheet
- Aluminum foil
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 1/4 cup vegetable oil, divided
- 9 carrots (about 2 and 1/2 pounds), peeled and cut into large chunks
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 onions, chopped
- 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
- 1 tablespoon finely minced fresh ginger or 3 cubes Gefen Frozen Ginger
- 2 tablespoons chopped coriander
- 1 tablespoon chopped fresh mint
- 1 teaspoon ground coriander or curry powder
- 7 cups Manischewitz Chicken Broth or vegetable stock
- 1/4 cup fresh cilantro leaves
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