CARROT SOUP
INGREDIENTS
2 lb. carrots, peeled and cut into small pieces | Extra virgin olive oil
Salt, to taste | 1 tablespoon of ginger, peeled and cut into ¼” pieces
1 teaspoon of coriander | 1 teaspoon cumin
Water | Greek yogurt, optional garnish
Thyme, optional garnish | Pepitas, optional garnish
INSTRUCTIONS
In a large saucepan, sauté carrots with a splash of olive oiluntil they begin to steam and season with salt. Add ginger and continue to sauté for another minute or two. Add coriander, cumin and enough water to cover the carrots. Bring the water to a simmer and cook carrots until just tenderand remove from heat. Cool slightly.
Place carrots in a high-speed blender and puree until smooth,adding water from the pan as needed to achieve the desired consistency. Garnish with yogurt, thyme and/or pepitas.
