By: Elizabeth Roberts
Yields: 6 – 1 cup servings
2-3 Tbs olive oil
1 large or 2 small onions, diced
1 tsp salt
1″ – 1 1/2″ piece of ginger, peeled and minced
1 tsp cumin, ground or freshly toasted and ground
1 tsp coriander, ground or freshly toasted and ground
1 lb. carrots, washed and cut into 1/4″ pieces
4 cups vegetable stock
2 cups water
1/2 cup fresh cilantro, roughly chopped
1. Saute onions in olive oil over medium-high heat until translucent, sprinkle with salt while sauteing.
2. Add carrots, ginger, cumin, and coriander. Stir to combine.
3. Add stock and water, bring to a boil, then reduce to a simmer.
4. Simmer 30-45 minutes, or until carrots are tender.
5. When tender, strain vegetables and reserve stock.
6. Put half of the carrots into a blender, add 3-4 cups of stock and puree on high for 3-5 minutes until well combined. Check consistency and flavor. You want a good carrot flavor with a ginger undertone and a soup consistency (you don’t want baby food, you want a silky, smooth soup).
7. Add more vegetables or stock until preferred consistency is achieved – remember, this is soup not baby food, it should be smooth and creamy.
8. Add cilantro and puree another 2 minutes until well combined.
9. Serve hot and garnish with fresh cilantro leaves.