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MEGAN’S KITCHEN RECIPES: “Beet and Carrot Soup.” With a snowstorm on the way to Maine for tonight and tomorrow, it se


MEGAN’S KITCHEN RECIPES: “Beet and Carrot Soup.” With a snowstorm on the way to Maine for tonight and tomorrow, it seems like a good time to get ready by making a nice warm soup! Megan

1 tsp Santo Cilantro seeds, toasted
1/8 c extra-virgin olive oil
1/2 c sliced shallots (2 large)
2 English Thyme sprigs
1 bay leaf
A Pinch of hot red pepper flakes

1 1/2 lbs Chantenay Carrots, peeled and thickly sliced

1/2 lb Sweet Dakota Bliss Beets, peeled and cut into 1/2″ pieces

4 c water

1 T red wine vinegar

Grind toasted cilantro seeds in spice grinder or mortar and pestle.

Heat oil in a heavy pot over medium heat until it shimmers. Cook shallots with thyme, bay leaves, and red pepper, stirring occasionally, until tender, about 3 minutes. Add carrots, beets, ground cilantro, 1 tsp salt, 1/4 tsp pepper and water. Bring to a boil, then simmer, covered, until vegetables are very tender, about 20 minutes.

Discard bay leaves and any tough thyme stems. Puree soup in batches in a blender until smooth, then return soup to pot. Stir in vinegar, salt and pepper to taste, and additional water if needed to thin soup.

Serves 6.




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