PERSIAN CARROT SOUP

Persian Carrot Soup image

Provided by Molly O'Neill

Categories dinner, lunch, soups and stews, appetizer, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 11

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Ingredients

2 teaspoons vegetable oil
4 onions, chopped
3 cloves garlic, minced
1 eggplant, peeled, seeded and diced
2 tablespoons chopped parsley
1 rib celery, chopped
8 large carrots, peeled and chopped
2 potatoes, peeled and chopped
1 1/2 teaspoons salt, plus more to taste
2 teaspoons freshly ground pepper, plus more to taste
2 teaspoons chopped fresh mint

Steps:

Heat oil in a large, heavy nonreactive pot over medium heat. Cook onion and garlic for 5 minutes. Stir in eggplant and parsley and cook until softened, about 10 minutes. Add 8 cups water, celery, carrots and potatoes. Simmer for 15 minutes. Stir in salt and pepper and cook over low heat for 30 minutes. Let cool.
In batches, puree the soup in a food processor. Refrigerate until cold. Season with salt and pepper to taste, divide among 4 bowls, garnish with mint and serve immediately.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 53 grams, Fat 3 grams, Fiber 13 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 995 milligrams, Sugar 17 grams, TransFat 0 grams