Carrot Coriander Soup Recipe

This carrot coriander soup has been a go-to of mine for years.  It’s super easy, and I usually have all the ingredients already in the house.  Since we’ve been in quarantine at home for a month now, due to the Covid-19, I’ve been cooking more than ever.  I thought I would share this easy recipe that I adapted from an old Williams Sonoma cookbook of mine.  I’ve made only some minor adjustments.  And incase you didn’t already know, coriander is just another name for cilantro!

Juggling between working from home, and home schooling my 2nd grade twins, every single day is a different challenge.  Today I just needed a break.  A time to zone-out and do some therapeutic cooking.  Having all the ingredients already, I decided to make this carrot coriander soup.  I make this soup so often, that I have all the steps stored in my head.  So this is truly a no-think, relaxing task for me. I’m calling this kid friendly since I’ve been making this for my kids for years.  It’s one of a small group of vegetable soups my kids will actually eat.

I’m not a food blogger or a professional cook.  Just a mom trying to cook healthy.  I do have a Bachelor’s of Science degree in Nutrition.  I used to cook and experiment with recipes all the time pre-kids (and early toddler years).  As we know, life gets busy, and I got derailed.  I’m taking this time to re-discover some old favorites, as well as trying out some new recipes.  Without further ado, here is the carrot coriander soup recipe:

Carrot Coriander Soup

Ingredients

• • • 1 lb bag of baby carrots
    • 1 sweet potato (peeled and cubed)- the original recipe calls for a baking potato
    • 2-3 shallots (chopped)
    • 1/4 cup chopped fresh cilantro (coriander)- I do not recommend dried herbs
    • 6 tablespoons butter
    • 3 cups chicken stock (I like Pacific Foods Bone Broth)
    • 1/4 tsp salt
    • 1/2 cup milk
    • 2 Tablespoons Apple Cider vinegar– the original recipe calls for sherry
    • 1/2 sour cream or creme fraiche

Directions

• In a large pot over medium-low heat, melt the butter. Add the shallots and stir until softened (but not brown).
• Next, add carrots, sweet potato, and corinader and sauté about 10 minutes.
• Add chicken stock and salt. Raise heat to medium and bring to a simmer. Reduce heat to low, cover partially, and simmer until the vegetables are soft when pierced with a knife, about 30 minutes.
• Remove from heat and let cool slightly. Working in batches, ladle soup into a food processor or blender.  Blend to form a puree.  Return to the pot and add 1/2 cup milk (you can add up to 1 cup depending on how thin you want it. I think 1/2 cup is just fine). Place over medium heat until just beginning to simmer. Add apple cider vinegar and stir.  In addition, you can add a dash of black pepper to taste.
• To serve, ladle into soup bowls and top each with a dollop of sour cream. To make my swirls, I added the sour cream plus a teaspoon of milk into a ziplock bag.  I cut the corner of the bag and squeezed the cream to form a design.
• Top with a sprinkle of cilantro if desired.

I hope you enjoy this soup as much as I do. It’s a nice comforting soup that is full of vitamin A which is great for your skin.  And don’t we all need that now!

My linens are from India Armory. They have the most beautiful selection of block print napkins and tablecloths. The soup bowl from Crate and Barrel.  You can find the exact ones here.  And the spoon is an antique Tiffany Winthrop pattern.