Carrot Coriander Soup
Ingredients
- 2 lb. carrots, peeled and cut into 2" pieces
- 4 tbsp. extra-virgin olive oil, divided
- 1 tsp. 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 c. packed fresh cilantro leaves, plus stems, separated, plus more leaves for garnish
- 6 c. low-sodium vegetable broth
- Pinch crushed red pepper flakes
- Lime wedges, for serving
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