Thankfully my neighbour gifted me her Roots and Shoots Farm CSA basket this past Thursday. It meant that I would have enough carrots for my favourite carrot soup. I also used onions, garlic and potatoes from the basket. I did have some of my own freshly made chicken stock on hand.

TIP: When I do not have homemade chicken stock, I buy it from the Glebe Meat Market on Bank Street. They make it regularly and sell it in 2 1/2 cup bags.

CARROT AND CORIANDER SOUP

2 pounds carrots

2 small potatoes

3 ounces butter

3 small onions, peeled and diced

2 garlic cloves, minced

3 tablespoons fresh cilantro

4 cups chicken stock

1/2 teaspoon sugar

1/4 teaspoon salt

1 large bay leaf

1/8 teaspoon celery salt

1/8 teaspoon cayenne

dry sherry

fresh cilantro

deep-fried onion greens, match stick width and 2″ in length

Peel the carrots and cut crosswise into 1/2 inch pieces. Peel the potatoes and cut into small cubes.

In a large saucepan over medium-low heat, melt the butter. When hot, add the onion and sauté while stirring occasionally, until translucent, 5-6 minutes. Add the garlic and sauté while stirring until beginning to change color, 20-30 seconds.

Add the carrots, potatoes, and fresh coriander and sauté, stirring a couple of times, for about 2-3 minutes. Add the chicken stock, sugar, salt, bay leaf, celery salt, and cayenne pepper. Over medium heat bring to a simmer. Lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20-25 minutes.

Remove the bay leaf. Use a food processor with its metal blade attached, or a blender, and process the vegetables in small batches, with their broth, until a smooth purée (soup may be made ahead to this point; cover and refrigerated). We use our Vita-Mix and it always gives a great consistency for soup.

Return the soup to the saucepan let it simmer on a very, very low simmer to keep warm. Taste for seasoning and adjust as necessary. If the soup is too thick, add more stock or you could use milk.

To plate, put one tablespoon of sherry in the bottom of each bowl. Ladle the soup on top. Garnish with coriander leaves and deep-fried onion greens. Another way to garnish could be a dollop of sour cream and a generous sprinkling of chopped cilantro.


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