Carrot and Cilantro Soup
3 medium sized carrots peeled
1 tblsp vegetable oil (olive, sunflower or canola will work)
3 tblsp butter
1 yellow onion chopped
1/3 of large celeriac peeled, and cubed
1 medium russet potato, cubed
4 cups stock (veggie, chicken or water with 1
tblsp salt is fine if no stock on hand)
2-3 tsp ground coriander
1 tblsp chopped fresh cilantro
1 cup milk
Salt and pepper to taste
1Cut peeled carrots in 1 inch chunks, heat vegetable oil and 2 tblsp of the butter in a heavy soup pan. Saute onion for 3-4 minutes.
2 Add the cubed celeriac and potatoes to the onion, cover and cook for 2 minutes, then add the chopped carrots. Cover cook 3-4 minutes on medium heat, shaking the pan to prevent from burning.
3 Reduce heat a bit and keep the pan covered to sweat the vegetables. Cook for about 10-12 minutes more shaking or stirring the veggies to keep them from sticking to the bottom.
4 Add the stock, bring to a boil and boil for 8-10 minutes until the carrots and potatoes are tender.
5 In a separate sauce pan melt the remaining 1 tblsp of butter and saute the ground coriander for 1 minute, keep heat low so the butter doesn’t burn. Add the cilantro, stir over low heat for about a minute, then turn off heat and let sit.
6 In a food processor or blender puree the soup and transfer into a serving bowl. Add 1 cup of milk to the pureed soup. You can add the milk during blending to make it more creamy if you like. Stir in the cilantro coriander mixture and season with salt and pepper to taste.