The forecast this week is looking a little dreary and rainy, so it seems like the perfect time to consider making this fragrant carrot soup recipe from The Junior League of Houston’s Peace Meals cookbook for a warm, comforting meal. Originally published in our January 2015 Cooking Buzz column, this family-friendly recipe is full of veggies and flavor. It serves 8-10 people so you can enjoy it for the week or consider freezing some as a ready-made meal for later on.
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Fragrant Carrot Soup
From Peace Meals
5 to 7 cups vegetable broth
1 tablespoon olive oil
1 medium onion, thinly sliced
2½ teaspoons coarse salt, divided
2 cloves garlic, minced
1½ teaspoons cumin seed, toasted and ground
1 teaspoon coriander seed, toasted and ground
3 teaspoons peeled and grated fresh ginger
pinch of cayenne pepper
2 pounds carrots, peeled and thinly sliced
1 medium sweet potato, peeled and thinly sliced
½ cup freshly squeezed orange juice
3 tablespoons chopped fresh cilantro
½ cup heavy whipping cream
Heat the broth in a saucepan over low. Heat the olive oil in a stockpot; add the onions and ½ teaspoon of the salt. Sauté for 5 minutes; then add the garlic, cumin, coriander, ginger and cayenne. Cook until the onions are soft, about 10 minutes. Add a little of the warm broth if the mixture dries out. Add the carrots, sweet potatoes, 1 more teaspoon of the salt and 4 cups of the warmed broth. Bring to a boil, reduce heat and simmer until the carrots are tender. Allow to cool slightly. Purée the soup in small batches in a blender. Return the soup to the pot and add the orange juice and additional broth to achieve desired consistency. Season again with the remaining teaspoon of salt and additional cayenne if desired. In a small bowl, stir together the cilantro and cream. Serve the soup with a drizzle of the cilantro cream on top. Serves 8 to 10.