Does anyone ever really get tired of a beautiful creamy soup? If it’s anyone, it should be me because I like to make creamy soups out of anything. But I don’t get tired of them, because they can be so full of flavor. That’s exactly the case with this one too. This is a great summer soup because of the cooling nature of coriander and cilantro. Also, one of the best weapons I have in my refrigerator wars when you look in the refrigerator and pantry and want something easy and delicious. Ingredients:
- 2 tbs olive oil
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/2 cup celery, finely diced
- 1 cup carrot, finely diced
- 3 cups carrot, chopped
- 1.5 tbs dried coriander seeds, ground
- 3 cups water
- 1 cup coconut cream
- 2 tsp salt
- 1 tsp coarse ground pepper
In a big pot, heat the olive oil over medium low heat. Add the onions and garlic, and cook until the onions are translucent (about 3-5 minutes). Add the finely diced carrots and celery to the pot. Cook and stir the mixture occasionally to keep it from burning. Add 1 tsp salt to the mixture. This mixture should cook down until all the components start to soften (about 10-15 minutes). This is what’s known as a soffritto (a cooked down mixture of onions, carrots, celery and garlic used as a flavor-base in many dishes).
Next, add the roughly chopped carrots and ground coriander to the pot. Allow them to cook with the mixture for a few minutes allowing the edges of the cut carrots to take on some of the flavor of the soffritto and the coriander.
Next, add the water and bring the pot to a boil. Once it starts to boil, turn the heat down to a simmer. (Simmer for another 5 minutes. Add the coconut cream on low heat. Add the salt and pepper to taste. Turn the heat off.
Take an immersion blender and blend the soup. Or place the mixture in a blender. Serve hot with cilantro as garnish. Makes 4 servings.