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“This delicious soup came from a course called "Seasonal Cooking", presented by Christopher Green at L'Academie de Cuisine in Bethesda, Maryland.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast the coriander in a small pan over medium-high heat until fragrant. Cool and grind in a mortar and pestle or spice grinder.
  2. In a heavy-bottomed pot, add the oil and onion, ground coriander, salt and pepper. Sweat 2-3 minutes, and then add ginger and garlic. Sweat 1-2 minutes. Do not let brown.
  3. Add carrots and chicken stock to cover carrots.
  4. Bring to a boil, reduce to a simmer and cook until carrots are very tender (like baby food) and will mash easily with a spoon. Add vinegar.
  5. Carefully puree soup in a blender and return to pot. If soup is too thich, thin with chiccken stock or water. Adjust seasoning.
  6. Strain through a fine mesh strainer. Hold until ready to serve.
  7. To serve, add cream and bring to a boil. Serve immediately.

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