5.0
(1)
Your folders
Your folders

Export 10 ingredients for grocery delivery
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, 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 serve with lime wedges.
Your folders

219 viewsolivemagazine.com
Your folders

462 viewsbbcgoodfood.com
25 minutes
Your folders

54 viewsmob.co.uk
4.6
(25)
45 minutes
Your folders

301 viewsbbcgoodfood.com
30 minutes
Your folders

248 viewscooking.nytimes.com
4.0
(7)
Your folders

442 viewsdev-recipes.instantpot.com
5.0
(17)
20 minutes
Your folders

112 viewsbbcgoodfood.com
35 minutes
Your folders

212 viewsvegrecipesofindia.com
5.0
(11)
20 minutes
Your folders

324 viewsdelicious.com.au
4.5
(2)
45 minutes
Your folders

281 viewsfoodandwine.com
4.0
(1)
Your folders

238 viewsallrecipes.com
4.0
(50)
25 minutes
Your folders

439 viewsdeliciousmagazine.co.uk
5.0
(3)
Your folders

207 viewsolivemagazine.com
35 minutes
Your folders

152 viewsplantbasedonabudget.com
5.0
(34)
30 minutes
Your folders

330 viewsbonappetit.com
4.3
(103)
Your folders

291 viewsfood.com
4.5
(9)
35 minutes
Your folders

201 viewshealthycanning.com
5.0
(2)
80 minutes
Your folders

147 viewscookingpal.com
5.0
(1)
31 minutes
Your folders

127 viewsohmyveggies.com
5.0
(1)
40 minutes