Okay. Just so you know I'm not complaining. Or whining. Or bitching and moaning. I'm just eating soup. Carrot & Coriander Root Soup.
It's October, right? You're probably eating soup yourself. So it makes sense that I should be able to eat soup without feeling like I'm complaining. Or whining. Or bitching and moaning.
But I live in Los Angeles (no that is NOT the complaining, whining, bitching or moaning part). I love Los Angeles. I especially love the weather. Mild winters with the bluest skies you ever seen. The springiest spring in the nation. And summers that make you happy to be alive.
Oh, and fall. Fall is the best season of them all. Except sometimes in late fall it can get unexpectedly hot. You can count on it. In fact you should expect it. Except I never do.
Halloween can be creeking it's blustery door open in most of the country and sure as shoot, we'll have a heatwave. Today was 90 (plus) degrees.
So what do I do on a really hot autumn day? I make soup, of course. I seem to do it every year too. Check out some of the past Octobers on this blog. You're sure to find something warm and comforting from my soup pot, no matter the weather.
This year is no exception. In fact longtime readers were probably expecting soup from me right about now. It's a delight spooning up its savory warmth while laying by the pool in my underpants... sweating through another expected heatwave. GREG
Carrot & Coriander Root Soup serves 6 CLICK here for a printable recipe
This flavorful and healthy soup is made with fresh coriander roots. Coriander is another name for cilantro and its root is a mild version of it's leaves. Carrots make a naturally sweet partner when they are pureed together.
- 1 t whole coriander seeds
- 1 large onion, peeled & roughly chopped
- 1 bn coriander roots with about 1-inch stem attached, roughly chopped
- 2 clv garlic, peeled & chopped
- 5 carrots, trimmed & roughly chopped
- 2 stalks celery, roughly chopped
- 1/4 c dry white wine
- 4 c vegetable stock
- 1 pn each kosher salt & black pepper
- 1 T minced cilantro leaves
Set a large heavy bottomed or cast iron Dutch oven over medium-high heat. Add the coriander seeds and toast until fragrant, about 1 to 2 minutes.
Add the olive oil the the pot and stir to coat the seeds. Add the onion, coriander roots, and garlic. Cook stirring often until well softened, about 6 minutes. Add the carrots and celery. Cook stirring often until the vegetables are beginning to color, about 8 more minutes. Deglaze the pan with the wine. Add the stock and allow to come to a boil, then lower heat to a simmer. Cook uncovered until the carrots are very soft, about 10 minutes.
Remove from heat and use an immersion blender to roughly puree the soup to your liking. You may need to adjust the consistency with a bit of water. Season with salt and pepper. Return to heat and re-warm the soup if necessary. Garnish with cilantro and serve warm.







Comments
Lovely
This sounds great. I like that you usd the corainder roots too.
Nearby Mount LeConte had 32"
Nearby Mount LeConte had 32" of snow this week so I can appreciate your thoughts about warm weather...oh wait, never mind.
That soup is so thick that I bet it doesn't leave you hungry an hour later like a lot of soups. I like the idea of cilantro with carrot, I wouldn't have put those together in my head but now that I see it, it's a pairing I want to try.
The seedy side
I make coriander carrots but have only used seeds and have never seen coriander root! Where do you get that?
Hollywood Farmers Market
The same booth that sells all the Asian greens. GREG
i love the combination of
i love the combination of cilantro and carrot, this soup sounds delicious!
i love how clean this soup
i love how clean this soup is. would love to give it a try x
4 seasons...
I actually love the 4 seasons, but it gets a bit too cold here in Toronto in the winter. I wish our winters can be milder. Our last one was nice and green with some days of snow. I kno this winter, we are going to get it bad!!! Anyway, terrific looking soup :-)
It's cold in Kansas
In fact it was 25 degrees this morning. This soup looks comforting and delicious! And so pretty too!
Terrific Soup
I can't image having hot weather in October. Seattle is always cold and rainy and definitely soup season. I've only made on carrot soup and we really liked it. It's such an affordable soup to make, I'll give this one a try for sure.
The mercury is climbing
Greg,
I hear you about the heat because every year here in LA I too get ready for cold weather wiith thoughts of soups, braises and roasts. I even make them. And indeed I sweat through them. And then I laugh at myself. The soup sounds great, and I bet the coriander is the perfect complement to the carrot puree.
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