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
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.