Carrot Cilantro Soup
Associated Recipes: Brunch at the Cottage, Farmers Market Feast
Category: Lunch, Main Course, Soups and Stews
By: Kristin Celeste Shroeger of The Intentional Minimalist
Photographer: Kristin Celeste Shroeger
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Learn more on eating and cooking locally at Kristin's blog, The Intentional Minimalist.
Ingredients
Local olive oil
Farm fresh local garlic
Farm fresh local ginger
Farm fresh local carrots
Farm fresh local cilantro
Sea salt
Smoked paprika
Preparation
Peel and mince four garlic cloves. Peel and mince a two inch section of ginger. Peel and chop five cups carrots. Remove one half cup cilantro leaves from stems and mince.
In a large metal soup pot, heat two tablespoons olive oil with garlic and ginger; cover and cook for three minutes.
Stir in carrots, two tablespoons olive oil and one quarter teaspoon salt; cover and cook for ten minutes.
Stir in five cups of water with one quarter teaspoon salt; cover and bring to a boil. Once at a boil, reduce heat to low and cook covered for fifty minutes.
Remove soup pot from heat. With a hand blender, blend soup directly in metal soup pot until smooth. Serve soup with a tablespoon of minced cilantro and sprinkle of smoked paprika and sea salt.
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