Another healthy and tasty soup that is fantastic with carrots fresh from the garden. The secret to carrot soup is to carefully wash your fresh carrots without peeling them. So much of the nutrition in fresh carrots is lost when they are peeled.
- 2 tbsp butter or olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp salt
- 6 large carrots, peeled and sliced into 1/2-in. rounds
- 6 cups water
- Melt butter in a large saucepan over medium. Add garlic and onion. Cook, stirring often, until soft, 5 min. Add cumin, coriander and salt. Cook for 1 min. Add carrots and water. Boil, then reduce heat to medium-low. Simmer, covered, stirring often, until carrots are very tender, about 30 min.
- Purée soup in batches in a food processor. Return to saucepan to keep warm. Swirl a little sour cream on top if desired. Soup keeps well, covered and refrigerated, at least 5 days or frozen up to 1 month.