Prep 10 mins
Cook 30 mins
This delicious soup came from a course called "Seasonal Cooking", presented by Christopher Green at L'Academie de Cuisine in Bethesda, Maryland.
- 2 lbs carrots, roughly chopped
- 4 cups chicken stock
- 2 inches piece ginger (to taste)
- 1 medium onion, chopped
- 2 -3 garlic cloves, roughly chopped
- 1 tablespoon coriander seed
- 1 teaspoon red wine vinegar or 1 teaspoon champagne vinegar or 1 teaspoon white wine vinegar
- salt and pepper (add early, brings out the flavor)
- 1 tablespoon peanut oil
- 1 -2 ounce heavy whipping cream (half-and-half or milk)
- Toast the coriander in a small pan over medium-high heat until fragrant. Cool and grind in a mortar and pestle or spice grinder.
- In a heavy-bottomed pot, add the oil and onion, ground coriander, salt and pepper. Sweat 2-3 minutes, and then add ginger and garlic. Sweat 1-2 minutes. Do not let brown.
- Add carrots and chicken stock to cover carrots.
- Bring to a boil, reduce to a simmer and cook until carrots are very tender (like baby food) and will mash easily with a spoon. Add vinegar.
- Carefully puree soup in a blender and return to pot. If soup is too thich, thin with chiccken stock or water. Adjust seasoning.
- Strain through a fine mesh strainer. Hold until ready to serve.
- To serve, add cream and bring to a boil. Serve immediately.