Whole30 Chili, Carrot, & Coriander Soup

Instructions

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, about 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, jalapeño, 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 chili flakes, and serve with lime wedges.

Ingredients

2 lbs carrots, peeled and cut into 2-inch pieces

4 Tablespoons extra-virgin olive oil, divided

1 teaspoon ground coriander 

Kosher salt

Freshly ground black pepper

1 large red onion, chopped 

2 cloves garlic, minced

1 jalapeño, seeds removed and finely chopped

1/4 cup packed fresh cilantro leaves

2 cups low-sodium chicken broth

4 cups water

Pinch crushed red pepper flakes

Lime wedges, for serving