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!
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.