It has been cold and gross in San Francisco lately! I’ve needed my umbrella almost everyday! Perhaps my Texas upbringing is to blame, but I do not do well with cold, rainy weather.
The combination of lousy weather and busy rehearsals has made me want one thing… Soup!
I threw this big batch of soup together in between teaching and rehearsals today. I decided it would be nice to have some on hand during this performance week! Luckily it tastes good, so I’m excited to enjoy it over the next few days.
Carrot and Coriander Soup
- 1 lb carrots, peeled and chopped
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 small potatoes, peeled and chopped
- 4 cups vegetable broth
- 3 teaspoons ground coriander
- 1 tablespoon chopped fresh cilantro
- 1 cup milk (I used a non-dairy substitute)
- salt and pepper, to taste
In a large, heavy saucepan, heat the olive oil and 2 tablespoons of the butter over low heat until butter is melted. Add the onions and saute 3-4 minutes, until slightly softened. Add the celery and onion and cook 2 additional minutes. Add the carrots and cook, stirring frequently for 3-4 minutes. Reduce heat, cover, and cook for 10 more minutes, shaking the pan occasionally to prevent vegetables from sticking to the pan.
Add the broth and bring to a boil. Reduce to a simmer and cook, partially covered, for 8-10 minutes, until vegetables are tender. Meanwhile, melt remaining butter in a small saucepan over medium heat. Add the ground coriander and cook, stirring frequently, for 1 minute. Set aside.
Puree the vegetable and broth mixture in a food processor or blender until smooth. Return to saucepan, and stir in the milk, coriander and butter, cilantro, and salt and pepper. Garnish with additional cilantro leaves.
This is an excellent soup for a cold, busy day. It was filling, but didn’t feel heavy (when I’m dancing, this is a big concern!). I loved the coriander and cilantro, and am excited to make this again with other spices.
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