carrot and coriander

It's been a while since I posted a soup recipe. And that's not at all reflective of how much soup we eat around here. It's just so warm and easy, who wouldn't want to eat it several nights a week? (probably my husband, for one, but he's too polite to say anything)

Well this carrot soup is one of our ol' standbys. It's great for the days when practically all we have in the fridge is a bag of carrots.

Try substituting basil for cilantro -- yumm.

carrot cilantro soup
4 servings

olive oil
8 large carrots, peeled and grated
about 1 C fresh cilantro, roughly chopped
4-6 C chicken or veggie broth
1/2-1 C milk or a swig of cream -- optional, but adds a nice creaminess

Grate the carrots into a medium saucepan. Drizzle a few tablespoons of olive oil and put over medium heat. Saute, stirring occasionally, for 5-7 minutes, until the carrots change colour slightly. Add enough broth to cover the carrots and bring to a simmer. Simmer for 10-15 minutes, stir in the cilantro and simmer another few minutes. Run the hot soup through a blender to puree. Finally, add a bit of milk and reheat, if necessary.

1 comment:

Anonymous said...

This soup is very appropriate on days like we have been having in Vancouver recently.MMMMMM