This delicious soup came from a course called "Seasonal Cooking", presented by Christopher Green at L'Academie de Cuisine in Bethesda, Maryland.
Provided by Cucina Casalingo
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast the coriander in a small pan over medium-high heat until fragrant. Cool and grind in a mortar and pestle or spice grinder.
- In a heavy-bottomed pot, add the oil and onion, ground coriander, salt and pepper. Sweat 2-3 minutes, and then add ginger and garlic. Sweat 1-2 minutes. Do not let brown.
- Add carrots and chicken stock to cover carrots.
- Bring to a boil, reduce to a simmer and cook until carrots are very tender (like baby food) and will mash easily with a spoon. Add vinegar.
- Carefully puree soup in a blender and return to pot. If soup is too thich, thin with chiccken stock or water. Adjust seasoning.
- Strain through a fine mesh strainer. Hold until ready to serve.
- To serve, add cream and bring to a boil. Serve immediately.
Nutrition Facts : Calories 251.5, Fat 9.7, SaturatedFat 3.1, Cholesterol 16.9, Sodium 504.4, Carbohydrate 34.4, Fiber 7.3, Sugar 15.3, Protein 8.8
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