In a soup pot on medium heat sauté onions and carrots in olive oil until the onions are translucent. Add the garlic, caraway and ground coriander. Cook for about 5 minutes.
Add the vegetable broth and bring to a boil
Allow to boil for about 5 minutes. Turn heat down and allow to simmer covered for about 20 minutes.
Check carrots for softness. They should break down when pressed with a fork.
Using an immersion blender break down the solids moving the blender around to create a smooth texture.
When the solids have all broken down, add the chopped cilantro and serve.
Notes
Top Tips
Use an immersion blender to achieve a creamy texture.
If you don't have an immersion blender, use a regular blender in small batches.
Frequently Asked Questions:
How long can I save this soup? You can store in the refrigerator for up to 3 days in an airtight container.
Can I freeze this soup? Yes, you must completely cool the soup before freezing. Store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.