Monday, February 01, 2021

Scarlet Carrot Soup

I had been wanting to make this Scarlet Carrot Soup ever since I ran across the recipe in Gourmet Magazine (RIP) several years ago. I don’t know why I waited, it’s delicious! The soup turns a bright scarlet when the beets are added to the orange of the carrots. Ground coriander provides a subtle sweet, slightly smoky flavor in the background that lets the beets and the carrots shine. Such a pretty, cheerful lunch on a grey winter day.
Home Cookin v9.81 Chapter: Soups and Stews
1 Tbsp coriander seeds, toasted and ground
2 Tbsp extra virgin olive oil
1/2 cup sliced shallots
1 tsp thyme
2 Turkish bay leaves
1 lb cooked carrots, thinly sliced
3/4 lb cooked beets, peeled and chopped
4 cups water or vegetable broth, plus additional if needed
1 Tbsp white balsamic vinegar

Heat the oil over medium heat in a medium-sized pot. Add the shallots, thyme, and bay leaves and cook until tender, stirring occasionally, about 3 minutes. Add the carrots, beets, coriander, salt and pepper to taste, and enough water to cover the vegetables. Bring to a boil and then simmer, covered, until the beets and carrots are fall-apart tender, about ten minutes.

Remove the bay leaves. Puree the soup in a blender or with a stick blender until smooth. Stir in the additional water or broth, then the vinegar. Season with salt and pepper to taste. Add additional water if the soup is too thick.

from Gourmet Magazine November 2009 p-50065649

exported from Home Cookin v9.81
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