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Carrot and Coriander Soup

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Soup to me is a perfect food. If it’s done right, it’s basically just a ton of vegetables disguised as comfort food.

Soup is a hard pitch to my family. Now that it’s beginning to cool down a little in the evenings, I’m determind to make it a more common meal around here. This soup is a longtime favorite of my clients but I rarely make it.

It’s such a simple recipe and around my house carrots are almost always consumed raw so I thought it would be a nice change. Coriander is one of my favorite spices to cook with. It adds such a fresh, light flair to dishes. You could pour a whole bottle of it on a dish and it still wouldn’t taste heavy. It has an amazing ability to just brighten up the whole dish.

I can’t believe a soup with this few ingredients had such an explosive taste. It was so creamy and delicious and totally hit the spot.

I served this alongside a big arugula & asparagus salad and it was hearty and heart warming! The next cool night that comes along- this is your dish!

Rezept für 4 Portionen

Carrot and Coriander Soup

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2 tbsp olive oil
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1 onion chopped
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2 cloves garlic crushed
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1 tsp. ground thyme
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2 tsp. ground coriander very large (or about 8 medium carrots), peeled and chopped– about 3 cups
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½ cup fresh parsley chopped
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0 bunch fresh cilantro chopped

Heat the oil in a large pot, then add the onion, garlic, and thyme, and coriander and sauté until soft. Add the carrots, parsley, and salt and stir-fry for 2-3 minutes.

Pour in the vegetable stock, bring to a boil, then cover the pot and simmer for about 30 minutes, until the carrots are tender.

Remove from the heat and allow to cool, then puree in a blender till smooth. If the consistency is too thick add more vegetable stock and puree.

Adjust seasonings to taste and heat through before serving. Sprinkle with cilantro and serve.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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