A Use For Carrots

I've been working on this one for a couple of days. I had a big bag of leftover carrots so I decided to try to make something out of them. Ironically I had to get even more carrots and now I still have leftover carrots.

This is my favorite soup so far this year, even better than the sweet potato one from a few months back. I think this one will be nice for DC Mom's reception. (Suzy, you will have to let me know what you think. )


Carrot-Cumin Soup with Avocado-Lime Cream and Chipotle Oil

Soup

• 1 2-lb bag Carrots, peeled, chopped
  
• 1 Russet Potato, chopped
  
• 1 Yellow Onion, chopped
  
• 32 ounce Vegetable (or Chicken) stock
  
• 3 t Coriander
  
• 2 t Cumin
  
• 1 t Salt
  
• 1 t Black Pepper
  

Avocado-Lime Cream

• 1 large Avocado (or 2 medium)
  
• 2 T Lime juice
  
• 3-4 T Whole Milk
  
• Salt
  
• Black Pepper
  

Chipotle Oil

• 3 T Olive Oil
  
• 1/4 t Chipotle
  

Garnish

• Cilantro, chopped
  

1) For Soup: Put all the soup ingredients in a stockpot and bring to a boil. Reduce to low, cover and simmer for 30 minutes. Take a hand liquidiser to the soup or alternatively put the soup through a blender in batches. Return to stockpot and keep hot.

2) For Avocado-Lime Cream: Mash avocado, lime and milk with a fork then wisk until desired consistency. Season with salt/pepper. Keep cool.

3) For Chipotle Oil: Wisk oil and chipotle together and let sit for 30 minutes.

4) Assembly: Ladel soup into bowls. Top with a couple T of avocado-lime cream, drizzle with chipotle oil and sprinkle with chopped cilantro.


Servings: 4