Thursday, March 1, 2012

Easy Carrot and cilantro soup


With a few simple, fresh ingredients, carrot soup becomes a deliciously satisfying, simple weeknight meal that is highly nutritious and healthy. But is it possible to make carrot soup impressive? Previously I made a wonderfully warming cumin and curry carrot soup that was perfect for chilly weather. With a few twists, carrot soup is transformed into something refreshing and light, appropriately so for those sun-soaked days that make you ask, "Where did winter go?"

This carrot and cilantro soup inspired by Alice Waters has some flair- it is garnished with a red onion, jalapeno, cilantro and lime salsa. It is irresistibly delicious and complex and surprisingly creamy. The brightness of carrot comes through beautifully.


If you hate cilantro, this isn't the soup for you as it definitely has a strong cilantro flavor. I generally like cilantro and absolutely loved this soup. The technique is simple. Sweat onions and garlic, add carrots and potatoes in large chunks, simmer in vegetable broth until cooked. Add cilantro and puree with a hand held immersion blender. Bring to a simmer before serving, ladle into soup bowls, and garnish with a red onion, jalapeno, cilantro and lime salsa.

Resist the urge (or don't) to grab tortilla chips!


Alice Water's Carrot and cilantro soup (Chez Panisse Vegetables)

1 onion, thinly sliced
3 tbsp butter
1 bunch carrots, about 2 lbs, peeled and cut into large chunks
1/2 lbs potatoes, about 2 to 3, peeled and cut into large chunks
4 to 6 cups vegetable stock
1 bunch cilantro, stems removed
1 small red onion, diced
1 jalapeno, seeded and deveined, diced
juice of 1 lime

In a dutch oven, heat butter over low heat. Add onion and let stew covered for 7 to 8 minutes. Once onions are soft, add carrots and potatoes, season well with salt, cover and let stew for 10 minutes. Add vegetable stock to cover the vegetables, simmering until entirely cooked. Remove pot from heat.

Reserve a handful of cilantro leaves and add the rest to the soup. Puree the soup using a hand held immersion blender. Taste and adjust sea salt and pepper. Combine red onion, jalapeno, reserved cilantro and juice of 1 lime in a small bowl. To serve the soup, bring back to a simmer, ladle into bowl, and garnish with the salsa. 

3 comments:

  1. This looks so, so good! I say yes to the tortilla chips though :)

    ReplyDelete
  2. I love carrot soup and am so happy that you posted a new way to prepare it. Sounds great!

    ReplyDelete
  3. I could never imagine that cilantro could taste so amazing :)

    ReplyDelete

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