The sweetness of the carrot is tempered by the spice of coriander and cayenne, while the strength of the fresh cilantro mellows as it warms in the soup.
Makes 4 servings
1 tablespoon olive oil
1 large onion, chopped
1 pound carrots, peeled and thinly sliced
2 teaspoons ground coriander
1/4 teaspoon cayenne
4 cups chicken stock
1/2 cup cilantro sprigs
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oil in a large pot over medium heat. Add onion and saute until translucent but not brown, about 3 minutes. Add carrots, ground coriander and cayenne. Saute 1 minute.
Add stock and bring to a boil. Reduce heat and simmer, partially covered, until carrots are very soft, about 45 minutes.
Carefully transfer soup to bowl of food processor or blender. Add cilantro sprigs. Puree until smooth. Return soup to pot. Stir in brown sugar, salt and pepper. Gently warm over medium-low heat.
Serve soup warm garnished with fresh cilantro sprigs.
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