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“This recipe was a part of a seasonal cooking class at L'Academie De Cuisine in Bethesda, Maryland. Other items on the menu included Duck Breast with Dried Fruit and Grand Marnier Creme Brulee. Each of these dishes are fabulous.”

Ingredients Nutrition

  • 2 lbs carrots, roughly chopped
  • 4 cups chicken stock
  • 1 -2 inch fresh ginger, chopped (to taste)
  • 1 medium onion, chopped
  • 2 -3 garlic cloves, roughly chopped
  • 1 tablespoon coriander seed
  • 1 teaspoon rice wine vinegar (or champagne or white vinegar)
  • salt and pepper
  • 1 tablespoon peanut oil (or other unflavored oil)
  • 1 -2 ounce heavy cream (or half and half)


  1. Toast coriander in a small pan over medium high heat until fragrant. Cool and grind in a mortar and pestle or spice grinder.
  2. Peel ginger with a spoon and chop.
  3. In a heavy bottomed pot, add the oil and onion, let them sweat a little then add the ginger, ground coriander, salt and pepper. Do not let them brown!
  4. Sweat 2 - 3 minutes over medium heat.
  5. Add garlic an sweat another 1 - 2 minutes.
  6. Add carrots and chicken stock to cover carrots.
  7. Bring to a boil; reduce to a simmer and cook until carrots are very tender and will mash easily with a spoon (like baby food).
  8. Add vinegar.
  9. Carefully puree soup in a blender and return to the pot. (Puree in batches being careful not to over fill the blender. Place a towel over the top of the blender to avoid heat blowing off the lid.).
  10. Pour through a mesh sieve and return to the pot. If soup is too thick, thin with chicken stock or water.
  11. Adjust seasonings. Hold until ready to serve. To serve, add cream and bring to a boil.
  12. Serve immediately. A dollop of creme fraiche swirled on top adds a festive touch.

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