Carrot Soup! I proudly declare this carrotty recipe entirely my own idea. I am sure that there are lots of carrot soup recipes on our physical plane, but I thought of this one all by my self. : P
I have a sort of unsure relationship with carrots. I like raw carrots, and I like cooked rounds of carrots in stews, but I do not really like plain cooked carrots. There, I said it.
However, I want to cook with them! There is something so classic and earthy about the humble carrot. In addition, my mom’s garden seems to yield an unending supply of the freshest most gorgeous carrots you can imagine. So, setting out with dreams of simmering up the perfect carrot honoring dish, I arrived at this soup.
At first my idea was to make a soup solely from carrots. But when I started to ponder the merits of its siblings, potato and onion, I decided to include these two vegetables in moderation as well. I had the feeling that if some potato did not go in, then the soup would lack thickness and creaminess. And then it seemed unfair to exclude the honourable onion.
To give this soup a good punch of flavor I planned to add in a hefty amount of fresh herbs, and a spray of dried coriander seeds.
To start off with I peeled the carrots. Unfortunately the day that I decided to do this recipe, was a non-carrot day on the farm, one where the last patch had just been harvested and the next one had a handful of days to go. Mom the carrot lover she is had used up her whole supply in the fridge and had bought a huge bag of what is termed on the farm as “animal carrots”. They are actually perfectly good for human consumption, but are store bought and “in-organic”.
So to avoid whatever I have been told hides in the skin of inorganic carrots, I dutifully peeled mine. Usually I would skip that step: P.
Then I peeled and chopped the onions and grated the potatoes. Potatoes have the annoying tendency to often just not cook properly, or if they do cook then very retardedly, if combined with other things in the pot. Strange creatures. Anyway, grating can often help with this. I also peeled a astonishingly large clove of garlic to add in.
I then banged the vegetables into the pot with some water and set it to simmer along with my dried coriander and some thyme. Once all was nicely steamed I grabbed my ever faithful stick blender. Which by the way I inherited from my grandfather! If you want to know more about his cooking adventures, check out About.
Adding a generous dollop of coconut oil, and some additional water I blended away until all was smooth and creamy. I then put the parsley in and blended shortly until that was chopped into the soup. Salt, pepper and a dash of apple cider vinegar.. And done!
Usually I taste and tinker away throughout whatever I am making, trying to get to the mecca of flavor that all cooks covert. However in the case of my Carrot Soup, I was working under time constraints. So once all was done I grabbed a spoon expecting to discover the some serious tinkering still needed to be done – but it was great! Really delicious if I might say so myself. And I can’t really take much credit, as I did not do anything fancy. I think the simple process perhaps allowed the vegetables, in particular the carrots, to show off their unique flavors.
Troll’s Verdict: Very good. So if you do not trust me, that’s a troll review for backup. : )
Carrot & Coriander SoupPrint This
- 8 large carrots
- 1 onion
- 2 medium sized potatoes
- 3 cloves of garlic
- 1/2 green pepper for garnishing
- Dried thyme
- Fresh Parsley
- Dried coriander seeds 1 teaspoon if powdered, 2 teaspoons if whole
- 1/3 cup coconut oil
- +- 1 teaspoon salt
- Pepper to taste
- 3 cups water
- Dash of apple cider vinegar
- Peel and chop up the carrots, onions and garlic.
- Grate the potato.
- Place all the vegetables in a fair sized pot with 2 cups water.
- Set to simmer until all the vegetables are lightly cooked. While you are waiting for the veggies to cook tender, you can julienne (cut very fine, or use a julienne peeler) the green pepper for garnishing.
- Remove the pot from the heat and add the coconut oil, coriander, apple cider vinegar and salt and pepper.
- Using a stick blender or food processor, blend the soup until it is smooth and creamy. You can add the other cup of water if you find it is too thick. If it is still too thick for your liking add a little more water.
- Add in the parsley and thyme, and give the soup a last quick blend to chop up the herbs into it.
- Reheat gently on the stove top if the soup has lost heat during processing.
- Dish, garnish and serve!
If you have leftovers you can either freeze them or keep in the refrigerator for a few days.
My leftovers were not quite enough for a whole meal, so I added some cooked lentils I had in the fridge - good combination and worked great to bulk up the soup.