Say yes to carrots! This simple soup is bursting with flavor and is equally good served hot or cold. Carrots are an excellent source of beta-carotene and other carotenoids, which help protect against cancers and cataracts, and boost the immune system. Cilantro contains high levels of anticancer antioxidants, helps lower blood pressure and aids digestion. If you want this to be a vegetarian soup switch out the chicken stock for vegetable and for vegans omit the crème fraiche and substitute hi-oleic safflower oil for butter.
Makes 8 servings
2Tbs unsalted butter (substitute high-oleic safflower oil for vegan)
2Tbs extra virgin olive oil (or in my case my own high-oleic safflower oil)
1 large onion, diced
2 pounds carrots, peeled and diced
2 ribs celery, chopped
8 cups chicken stock (or vegetable)
½ cup chopped cilantro (including stalks)
½tsp fresh ground pepper
¼tsp cayenne pepper (to taste and for more heat use ½tsp)
crème fraîche (or sour cream) for garnish (omit for vegan)
cilantro leaves for garnish
In large soup pot melt the butter and heat the oil. Add the onion and cook over a low heat until wilted, about 10 minutes. Add the carrots, celery, stock, cilantro, salt, black pepper and cayenne. Bring to the boil, reduce heat, cover and simmer until the carrots are tender, about 40 minutes. Allow to cool slightly, then puree the soup in batches. If serving chilled, put into the fridge—over night would be preferable. If serving hot, return to the soup pot and heat through. Perfect served with crème fraîche and fresh cilantro leaves.