Go Back
+ servings
Roasted Carrot and Coriander Soup Toasted Pine Nuts and Fresh Herb Gremolata
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: Soup
Cuisine: American
Keyword: Roasted Carrot and Coriander Soup with Gremolata
Servings: 4
Calories: 259 kcal
Author: Chris Scheuer
Ingredients for the soup:
  • 2 tablespoons extra virgin olive oil
  • 1 one pound bag baby carrots or a one pound of carrots, peeled and cut into 1 inch pieces
  • 1 medium potato peeled and quartered
  • 1 large onion peeled and roughly chopped
  • 2 medium shallots halved and skin removed
  • 1 teaspoon sea salt
  • 5 cups low sodium chicken broth
  • 1 bay leaf
  • ½ cup fresh cilantro packed
  • 1 teaspoon crushed coriander seed* or coriander powder
  • 1 teaspoon curry powder
  • 1 teaspoon Sriracha a delicious chili sauce readily available in most larger markets in the Asian section
Ingredients for the gremolata and yogurt topping:
  • 3 tablespoons pine nuts toasted in oven or stove top till golden brown
  • 1 clove garlic finely minced
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon lemon zest finely zested
  • ½ cup Greek yogurt
  • 1-2 tablespoons milk to thin Greek yogurt
Instructions for the soup:
  1. Preheat oven to 450˚F. Line a sheet pan with foil.
  2. In a large bowl, toss carrots, onions, shallot halves and sea salt with the olive oil and spread on prepared baking sheet. Roast for 25-30 minutes until light golden brown, stirring occasionally.
  3. Meanwhile, bring chicken broth to a simmer. Add potato, bay leaf, cilantro, coriander, curry powder and Sriracha. When carrots are finished roasting, add vegetable mixture to simmering broth. Continue cooking for 30 minutes until all veggies are very tender.
  4. Remove bay leaf and puree the mixture using a regular blender or a stick blender. If using a regular blender allow mixture to cool down a bit before pureeing. If too thick add more chicken broth to thin down a bit.
  5. At this point, soup can be cooled down and refrigerated for several days. To serve, simply warm the soup. Top with a dollop of Greek yogurt and a sprinkle of Toasted Pine Nut & Fresh Herb Gremolata or other desired toppings.
Instructions for the gremolata and Greek yogurt topping:
  1. Coarsely chop cooled pine nuts. Combine herbs, lemon zest, garlic and pine nuts in a small bowl.
  2. Place yogurt in a small bowl. Add milk to desired constancy and stir to combine.
Nutrition Facts
Roasted Carrot and Coriander Soup Toasted Pine Nuts and Fresh Herb Gremolata
Amount Per Serving
Calories 259 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 803mg35%
Potassium 874mg25%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 8g9%
Protein 12g24%
Vitamin A 15775IU316%
Vitamin C 12.2mg15%
Calcium 100mg10%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.