Carrot and Cilantro Soup

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Carrot and Cilantro Soup
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Carrot and Cilantro Soup

Recipe by Mudita BhageriaCourse: SoupCuisine: American
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes

Nearly all root vegetable make excellent soups, as they puree well and have an earthy flavor of herbs and spices. Carrots are particularly versatile. This simple soup is elegant in both flavor and appearance.

Ingredients

  • 1 pound carrots – cut into chunks

  • 1 tbsp sunflower oil

  • 3 tbsp butter

  • 1 onion, chopped

  • 1 celery rib, plus 2-3 pale leafy, celery tops

  • 2 small potatoes, peeled

  • 4 Cups vegetable broth

  • 2-3 tsp ground coriander

  • 1 tbsp chopped fresh cilantro

  • 1 cup milk

  • Salt and black pepper to taste

Directions

  • Heat the oil and add 2 tbsp butter in a large heavy sauce pan and saute the onion over gentle heat for 3-4 minutes, until slightly softened.
  • Slice the celery and chop the potatoes. Add them to the onion in the pan, cook for a few minutes and then add the carrots. Cook over gentle heat for 3-4 minutes, stirring, and then cover.
  • Reduce the heat even further and about for  10 minutes. Shake the pan or stir often so the vegetables do not stick to the bottom.
  • Add the stock and bring to a boil, half-cover the pan and simmer for another 8-10 minutes, until the carrots and potatoes are tender.
  • Remove 6-8 tiny celery leaves for garnish and finely chop the remaining celery tops (about 1 tbsp once chopped). Melt the remaining butter in a small the sauce pan and saute the ground coriander for about 1 minute, Stir often.
  • Reduce the heat, add the chopped celery tops and cilantro saute for about 1 minute, Set aside.
  • Process the soup in a food processor or blender and pour into a clean saucepan. Stir in the milk and the cilantro mixture. Season, heat gently, taste and adjust seasoning. Serve garnished with the reserved celery leaves.

Notes