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Sweet carrots, fragrant coriander, and warming cumin come together in this smooth, comforting soup. A squeeze of lemon and fresh cilantro brighten each bowl, making it a lovely lunch or a simple dinner served with crusty bread.
This recipe cooks the vegetables in a flavorful broth before blending them into a silky soup—no cream required.
Servings: Approximately 8–10
Prep time: 15 minutes
Estimated cooking time: 30–45 minutes
Cooker: 6.5-quart VitaClay NourishingPot
½ cup butter, or olive oil for a dairy-free option
8 cups grated carrots, approximately 2 pounds
2 cups finely chopped onion
6 cups room-temperature chicken or vegetable broth
3 teaspoons ground coriander
3 teaspoons ground cumin
2 garlic cloves, minced
¼ cup lemon juice, added gradually to taste
¼ cup finely chopped fresh cilantro, plus extra for garnish
Salt and freshly ground black pepper, to taste
Heat the butter or olive oil in a separate skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
Stir in the garlic, ground coriander, and cumin. Cook for another 30 seconds, just until fragrant.
Pour the room-temperature broth into the room-temperature VitaClay clay pot first.
Add the grated carrots and sautéed onion mixture, then stir gently. Check that the contents meet your cooker’s minimum cooking volume and remain below its maximum fill line.
Cover with the appropriate lids and select the Soup setting.
Start with 30 minutes, then carefully check the carrots. They should be very soft and easy to mash before blending. If needed, continue cooking in a short interval according to your model’s instructions, checking that sufficient broth remains.
Cooking time will vary with the batch size and ingredient temperature.
Turn off the cooker and allow the soup to cool slightly.
Transfer the soup in small batches to a blender suitable for warm liquids. Follow the blender manufacturer’s instructions, vent as directed, and avoid overfilling.
Alternatively, transfer the soup to a separate suitable container and use an immersion blender. Avoid blending directly in the clay pot to protect it from knocks and scratches.
Blend until smooth.
Stir in the fresh cilantro. Add the lemon juice gradually, tasting as you go, then season with salt and black pepper.
If you prefer a thinner soup, stir a little warm broth into the blended soup.
Ladle into bowls and garnish with fresh cilantro and a sprinkle of black pepper.
Serve with crusty bread, warm flatbread, or a crisp green salad.
Sauté in a separate skillet; do not dry-fry in the clay pot.
Add broth before the vegetables and warm sautéed ingredients.
Cook the soup before blending. Avoid running a prolonged cooking cycle with the thick purée.
Avoid sudden temperature changes, such as adding cold liquid to a hot clay pot.
Follow your model’s minimum-volume and maximum-fill requirements.
Vegetarian: Use vegetable broth.
Vegan: Use olive oil and vegetable broth.
A little heat: Add a pinch of cayenne pepper when seasoning.
Creamy garnish: Swirl a little cream or coconut milk into individual bowls before serving.
Discover a simple way to prepare flavorful soups, hearty stews, and everyday meals in natural clay.
Cook • Nourish • Gather • Thrive
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