Carrot & Coriander

Hey guys, I've got another easy recipe post for you, a good summer soup!  It's been way to hot to even think about sweating over a hot pot of soup, but the heat finally broke yesterday so here we go!

You will need: 

-Large pot or dutch oven
-Emersion blender

Carrot & Coriander Soup Ingredients:

2 tbs Olive Oil

2lbs Carrots - peeled and chopped (I got the organic ones, because they have WAY more flavor - this can make or break your soup).

1lb onions - chopped

1 tsp ground coriander

1/2 tsp ground thyme or 1.5 tsp finely chopped fresh thyme

2 tsp kosher salt (plus more to add if you desire)

fresh ground pepper

1L water

1/2 cup heavy cream (if you really want to, you can put milk, but it wont be nearly as delicious :P )

1/4 cup chopped cilantro (for garnish)


1. Peel and weigh carrots, then chop into .5" slices.

2: Heat olive oil in your pot. Add chopped onions and ground coriander - Cook & stir until onions are transparent (5 mins)

3: Add chopped carrots, thyme, salt, and pepper. Stir until combined & add 1L of water.  Add more water if your carrots are not covered.  Cover & bring to a boil.  Reduce to a simmer for approximately 30 minutes (until carrots are very soft).

4: Once carrots are cooked, turn off stove and add 1/2 cup of cream.  Blend using your emersion blender until smooth.  Adjust seasoning to your liking. 

5. Serve with chopped cilantro, yum! Serves 4, or you can freeze the rest for work lunches like I do :)