Tonight I made Anne-Catherine Bley’s recipe for carrot & cilantro soup. Her soups are all very simple, with fewer than 10 ingredients, centered on fresh vegetables. I make them often, because $5 or less of beautiful vegetables + water + salt + pepper + some kind of fat (olive oil + milk, yogurt, or a little cream) turn into 4-5 healthy and simple meals that take me back to Paris. The recipes are forgiving and adaptable – a little more or a little less or a slight substitution is a-ok. It’s only soup.
Recipe after the jump.
- 2 lb carrots
- 1 lb onions
- 2 tbsp olive oil
- 1/2 tsp ground coriander
- 4 cups of water
- 1/2 cup sour cream or creamy yogurt
- 1 bunch fresh cilantro
- salt & freshly ground black pepper
- Peel the carrots and slice them into rounds. Chop the onions.
- Heat the oil in a large pan and add the onions and ground coriander. Cook over a low heat until onions have softened, about 5 minutes. Add the carrots and mix well. Stir in the water and season with salt.
- Bring to a boil, then lower the heat and simmer gently until the carrots are tender, about 20-30 minutes. Remove from the heat and let cool a little. Blend with a stick blender or in batches in a blender until smooth. Adjust the seasoning with salt and pepper to taste, and stir in the sour cream or yogurt.
- Chop the cilantro leaves finely and add to the soup just before serving.
To some of you, that will look gorgeous, and to some of you, that will look like baby food or something that comes in a diaper. Sorry, the color temperature of the lights in my kitchen are a little off, and they don’t always do green & orange things full justice. I only Photoshop things if I’m going to print them, and exchanging my kitchen lights for a 3200˚Kelvin DP kit seems a little overboard even for me.
- For me, step 1 was cleaning out & reorganizing the spice cabinet, because I didn’t know if we had coriander. We did.
- I substituted a bunch of green onions, whites only, for the onion. It’s what I had in the house.
- I chopped the cilantro in the food processor, and added the green parts of the onions, 3 cloves of garlic, a pinch of sugar, and a little salt and olive oil to make a kind of chimichurri and stirred in a few spoonfuls at the end.
- I used yogurt.
- It was super-tasty and I think will be even better tomorrow. The yogurt adds a necessary tang & creaminess, so if you’re a vegan you’ll have to check back when I post the recipe for the carrot/ginger/coconut milk version of this.
I have lots of leftover cilantro/green onion paste. I forsee adding some grated lemon peel and spreading it on grilled fish later this week.
For dessert I grilled some peaches and topped them with crumbled bleu cheese.