Wednesday, September 29, 2010

Carrot Soup

This is my daughter's cookbook, and the carrot soup recipe is her favorite thing to make.

If you head on down to the Olympia Farmer's Market this week, you will be able to pick up some wonderful carrots, yukon gold potatoes, fresh cilantro, an onion, and you'll be all set to make this delicious soup.
It is a perfect start to any meal because it wakes up your senses with it's fabulous scent, beautiful color and amazing blend of flavors.  I'm so proud of those of you in class today who were brave enough to try it even though you thought you may not like some of the ingredients.  Isn't it funny how certain foods can take on a whole new life when they are cooked a certain way or matched with other flavors?  

Here's what you'll need to make this at home:

1 onion
2 potatoes
10 carrots
1 orange
1 lime
3 Tbs butter
4 cups vegetable stock
1 can coconut milk
1 bunch fresh cilantro
salt & pepper

-Melt the butter in your soup pot over medium-low heat.  Add the chopped onion and saute for 5 to 8 minutes, stirring only a few times, until they begin to brown. 
-Add the chopped carrots and chopped potatoes, and stir it all up.  Let cook for 10 more minutes, then add stock.  Stir and bring to a boil.
-Lower heat, add coconut milk and cook until carrots and potatoes are soft.

-Remove pot from heat.  Stir in juices and add cilantro.  Keep stirring to cool mixture enough to put it in the blender (or food processor).
-Blend until smooth.  Add salt and pepper to taste.
You may need to heat it up again if it has cooled too much at this point.  Or make it ahead of time, refrigerate, and reheat when ready to serve.

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