This soup is a surefire way to get your vitamins and knock off winter’s chill in one go. Don’t be deterred by the long ingredient list; many are pungent, earthy spices, some with anti-imflammatory properties!
Spiced Carrot Soup with Cilantro
1 tbsp olive oil
2 medium yellow onions, chopped
3 garlic cloves, minced
2 teaspoons ground coriander seeds
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon ground turmeric
6-8 cups fat-free low-sodium chicken broth
¼ teaspoon salt
¼ teaspoon ground black pepper
2 pounds carrots, washed and peeled
¾ cup coarsely chopped fresh cilantro, divided in two
½ cup half-and–half, cream or plain soymilk
¼ cup honey
¼ cup fresh chives, in 1-inch slices
1. Heat oil in a Dutch oven over med-high heat. Add onion, then garlic, and saute 2 minutes. Add broth, salt, pepper and carrots; bring to a boil. Reduce heat, and simmer 30 minutes or until carrots are tender. Let stand 5 minutes.
2. Place half of carrot mixture in a blender, cover tightly, and process until smooth.* Pour pureed carrot mixture into large bowl. Repeat with remaining carrot mixture. Place pureed carrot mixture in pan; stir in half of the cilantro, half-and-half or soymilk, and honey. Cook over low heat 5 minutes or until thoroughly heated. Garnish with the remaining herbs.
Yields 8 1-cup servings
*To safely blend hot liquid in a blender, allow it to cool for 5 minutes prior to processing. Blend small amounts at a time, and don’t fill the blender more than halfway. Allow the blender lid to rest with one end tilted up or remove the center piece, and cover it with a towel.
Adapted from Cooking Light Magazine
Don’t let this winter’s greens take up valuable real estate in your fridge, threatening to “turn”! This season, get proactive and preserve them at the peak of their freshness and nutritional value. Freezing winter greens like collards, kale, mustard, turnip & beet greens, and Swiss chard can help you get a jump on preparing your next casserole, soup batch or frittata. Here’s how to do it:
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