Cooking with Kent and Vidushi: Carrot Soup

Dearest fine readers of Mirror,

Happy New Year! Or is it too late to say that? How is it already the middle of January? With the holidays behind us and an expanse of wintry days ahead, perhaps you’re longing for some comfort. We think a bowl of hot, homemade soup could do the trick.

The recipe Kent offers this week is all about comfort and highlights a few simple, fresh ingredients. It’s inspired by a recipe in “Nothing Fancy,” a wonderful cookbook by Diana Kennedy.

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I discovered this cookbook over break on the $5 rack at my favorite bookstore, Green Apple Books in San Francisco. It is peppered with so many delightful stories and recipes! I’ve tried three so far, including a carrot soup which I’ve adapted here.

Locally-grown carrots can usually be found in farmers markets in the winter and make a perfect winter soup. Some carrot soup recipes can be too sweet, but this one I find to be just right. 

Kennedy has a story to share with almost every recipe. Her soup recipe came out of an oversupply of carrots. With all those carrots, she was inspired to add cilantro and create a soup recipe, which I’ve adapted here.

A few notes about techniques. The carrots should be julienned. To do so, use a knife to cut the carrots into thin, matchstick-style pieces. A julienne peeler would save some time. Separating out some of the carrots before blending and adding back in adds texture. Don’t skip out on the garnish, which also adds crunch.

A simmering pot of soup, good company, maybe snow falling outside. What else do you need to be full of the cozy feeling that winter is all about?

Ingredients:

For the soup:

• 2 tb unsalted butter
• 3 scallions
• 1 small potato, peeled and finely chopped
• ¾ lb carrots, peeled and julienned
• 2 tb chopped cilantro (leaves and tender stalks)
• 4 cups broth (preferably homemade)
• 1 lime

For the garnish:

• Chopped cilantro leaves
• Chopped white onion 
• Finely chopped chile serrano
• Pepitas
• More lime slices

Instructions:

1. Sauté the scallions, potato, carrots and cilantro for about five minutes in a saucepan with butter.
2. Add broth and cook for 15 more minutes until veggies are just cooked, not too soft.
3. Take out about ⅓ cup of the carrots, set aside.
4. Blend everything else, then return to saucepan with the unblended carrots and simmer for about ten more minutes.
5. Season with lime juice, salt and pepper to taste, and pass around dishes of the garnishes.