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
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