Our Deep Winter CSA share from Red Fire Farm was far more interesting this week: carrots, baby salad greens, beets, garlic, cilantro (With the roots! Cilantro roots are an important ingredient in Thai cooking and very difficult to find in this country.), red onions, cabbage, radishes, and an amazing Jersey Cheddar cheese from The Farmstead at Mine Brook.
Tonight I used the carrots and cilantro to make this velvety, comforting soup. It’s good served with toasted and buttered slices of a hearty bread. I used Tuscan Wheat from When Pigs Fly bakery.
- 2 tsp olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 lb onions, thinly sliced
- 2 lbs carrots, peeled and sliced thin
- 5 cups water
- 1/2 cup heavy cream
- 1 bunch fresh cilantro, washed, dried, and roughly chopped
- salt and freshly ground pepper, to taste
- In a large stockpot, heat olive oil over medium-low heat. Add coriander and cumin and stir well.
- Add onions and cook over medium heat, stirring occasionally, until translucent, about 5 minutes.
- Add carrots and water and salt to taste.
- Bring to a boil, then lower to a simmer, cover, and let simmer for about 30 minutes or until carrots are very soft.
- Remove pot from heat and stir in cream.
- Puree the soup thoroughly until it is velvety and smooth (a hand-held immersion blender works well for this step, although you can also use a food processor or upright blender).
- Adjust seasonings as desired, then stir in cilantro and serve.