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Carrot-Lime Soup with Cilantro
This creamy yet cream-free carrot soup is a riff on a recipe by Alice Waters. The carrots’ sweetness is grounded by oniony shallot and herbal cilantro, and boldly accented with fragrant coriander, citrusy lime and spicy chili(es). For a colorful, aromatic flourish, we make a simple relish-like garnish with some of the same ingredients in the soup, then drizzle individual bowlfuls with olive oil to add fruity richness.
tablespoons extra-virgin olive oil, plus more to serve
pounds carrots, peeled, halved lengthwise and cut into 1-inch pieces
01In a large saucepan, heat the oil until shimmering. Add the carrots, cilantro stems, lime zest, half of the chilies, half of the shallot, the coriander and 1 teaspoon salt. Cook, stirring, until the shallot is translucent, 2 to 4 minutes. Add 5 cups water and bring to a boil, then cook, uncovered and stirring occasionally, until the carrots are tender. Meanwhile, in a small bowl, stir together the remaining chili, the remaining shallot, the cilantro leaves and lime juice; season with salt and pepper, then set aside until ready to serve. Using a blender, puree in batches until smooth, then return to the pan. Thin to desired consistency with water, then season with salt and pepper. Ladle into bowls, top with the cilantro mixture and a drizzle with additional oil.
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FYI- I simmered the soup for about 2 1/2 hrs on low to make the soup. This is a good recipe without the toppings- I am using so I have some soup for the week. The blend of cilantro, carrots and lime shines, but the star is the carrots. I highly recommend. Only difference I made was I used some gelatinous homemade chicken stock.