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Today I think I made my BEST soup ever. The surprise to me is that this is a soup (or at least a variation of it) that I make with some frequency. Why was it so much better this time?
I used local produce (carrots, potato and garlic) from Roots and Shoots Farm, my CSA partner.
I used mainly orange carrots. But to round out the two pounds I included two white carrots and two purple carrots.
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The colour from the purple carrots bled out into the liquid while the soup was cooking.
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However, when the soup was puréed, it gave the soup a beautiful muddy, earthy, deep burnt russet orange colour. Not the hue of pink I was fearing.
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Since I did not have my own chicken stock, I used stock from The Glebe Meat Market on Bank Street. They sell it in 500 mL bags.
I used the Vitamix on the double high speed for an extended period of time to make the soup silky soft.
What did I like about this soup? I loved how the coriander stood out boldly against the sweetness of the carrots. I loved the undertone of heat from the cayenne. I was a little more heavy handed than usual. I was particularly pleased with my choice of garnish.
Most of all, I loved the colour.
CARROT AND CORIANDER SOUP
2 pounds carrots
1 potato
3 ounces butter
1 medium cooking onion, peeled and diced
1 garlic clove, minced
1/4 cup fresh cilantro
1 litre chicken stock
1/2 teaspoon sugar
1/2 teaspoon salt
1 large bay leaf
1/4 teaspoon celery salt
1/4 teaspoon cayenne
plain yogurt
fresh cilantro
bacon
Peel the carrots and cut crosswise into 1/2 inch pieces. Peel the potato 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, 3 minutes. Add the garlic and sauté while stirring until beginning to change color, 20-30 seconds.
Add the carrots, potato, and fresh coriander. 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 Vitamix or blender to purée the soup in small batches. The soup may be made ahead to this point; covered and refrigerated. (We use our Vitamix 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 water.
Garnish with a dollop of yogurt, chopped coriander leaves and crumbled bacon.
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Mmmm. I've got a BIG bag of carrots and a lot of coriander that's going to go bad. Now I know what to have for lunch this weekend.
ReplyDeleteHolly: Love to hear how it turns out! I marvel that I can make the same recipe time and time again and it can come out differently sometimes. Ingredients? Freshness? Attentiveness to the pot? Whatever happens in your kitchen this weekend, I am sure it will turn out well. I am a bit nutty about coriander so I do like it for the garnish on top too.
ReplyDeleteThis looks fantastic.
ReplyDeleteMeats, Roots and Leaves: Thanks for visiting the blog again! I hope you are getting some food moments in the busy life you lead. It is the soup season so I sense I may be making more. I now fear I can't live without purple carrots in my cooking palate.
ReplyDeleteoh it's definitely soup time!! thanks for the great posts and inspiration!
ReplyDelete