Here’s a much-needed pre-New Year detox recipe, guys! 😉 I found it on Taste Food blog by Lynda Balslev of Boston. I’d eat soup on any given day and especially in the winter time. And I’d definitely eat some now, before I gobble down another holiday meal chasing it with a few glasses of luscious red wine.
As I was making this soup, I thought that may be I made a mistake and it would turn out to be flat and uninteresting. You know, a bunch of boiled carrots in chicken stock smells just as plain as it sounds. That is, until you add a spoonful of brown sugar, all the spices, and cilantro. Now, that’s my kind of recipe: easy to make, big on flavor!
Makes 4 servings
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound carrots, thinly sliced (I cut my carrots into 1-inch thick slices)
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne
- 4 cups chicken stock
- 1/2 cup cilantro sprigs
- 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 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 (or put your immersion blender to work). 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.