Packing Carrots

Moving is complicated when you have a garden. Just how much dirt should be transported from one abode to another can lead to a spirited debate in our house. My attitude is to keep the labor to a minimum, and harvest, harvest, harvest. Suffice to say, we have been eating a good deal of carrots lately. And there is a threshold where one crosses from eating just enough to too many fresh carrots. So, I made a soup with the extras. A lot of soup.

Carrot and Coriander Soup
Serves 4

1 tablespoon olive oil
1 large onion, chopped
1 pound carrots, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne
4 cups chicken stock
1/2 cup cilantro sprigs, plus extra for garnish
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oil in a large pot over medium heat. Add onion and sauté until translucent, 3 minutes. Add carrots, ground coriander, cumin and cayenne. Cook, stirring, 1 minute. Add stock. Bring to a boil, reduce heat and simmer, partially covered, until carrots are very soft, about 45 minutes. Carefully transfer soup to bowl of food processor or blender. Add cilantro sprigs. Purée until smooth. Return soup to pot. Stir in brown sugar, salt and pepper. Gently rewarm over medium heat. Serve soup warm garnished with fresh cilantro sprigs.

If you like this, you might enjoy these TasteFood recipes:
Spiced Carrot Croquettes with Yogurt Sriracha Sauce
Kale and Carrot Salad with Pecans and Cranberries
Spring Chicken and Vegetable Soup