We Scored Araxi’s Stunning Carrot and Coriander Soup Recipe

From chef James Walt’s new cookbook, Araxi: Roots to Shoots, Farm Fresh Recipes comes a carrot and coriander soup that is certain to warm you up and keep you energized this winter.

"This is a very simple soup and one that my kids have always loved," says Walt. "It’s also a great way to use up carrots, which can take over a farm garden pretty quickly. You can make this soup in larger batches and freeze some for rainy days."

Serves: 6

Ingredients:

·      1⁄4 cup butter

·      1 Tbsp extra-virgin olive oil

·      2 medium white onions, sliced

·      2 cloves garlic, sliced

·      1 tsp coriander seeds

·      4 lb local carrots, peeled and roughly chopped

·      8 cups vegetable stock

·      11⁄2 cups whole milk

·      3⁄4 cup honey

·      2 pinches fresh nutmeg

·      Sea salt and cracked white pepper to taste

·      2 Tbsp chopped cilantro 

In a large saucepan, melt the butter with the olive oil on medium heat. Add the onions and cook for 8 to 10 minutes, until soft and translucent, then stir in the garlic and coriander seeds and cook for 3 to 4 minutes to toast the coriander. Add the carrots then the stock and bring to a boil. Turn down the heat to low, cover the pot and cook until the carrots are tender, about 15 minutes. Remove from the heat and stir in the milk, honey and nutmeg.

Working in batches if necessary, carefully pour the soup into
a blender or food processor and purée at high speed until smooth. Season with salt and white pepper. Place a fine-mesh sieve over another pot and strain the soup. Discard any solids. Reheat if necessary. And remember, hot soup should be served in hot bowls. Garnish with the chopped cilantro.

James Walt, Executive Chef Araxi Restaurant + Oyster Bar Facebook: @AraxiRestaurant Twitter: @AraxiRestaurant Instagram: @AraxiRestaurant