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weekend eats

March 22, 2010

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hi.

my weekend was full of good things, and as usual, food was at the center. today, i thought i’d tell you about a soup i put together for sunday supper. it was really delicious, had bright and interesting flavors, and it took very little time to prepare. on sundays i usually cook a few things that i can eat throughout a busy workweek for lunch or a quick dinner. this was perfect.

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carrot soup with cilantro and cumin
(adapted from a recipe in nigel slater’s tender vol. 1)

chop one large onion. let it sweat in a heavy-bottomed pot with some olive oil until translucent. roughly chop a bag of carrots (i probably used about 10-12 large carrots). finely chop a very hot chili pepper (i used a thai birds-eye chili – you want something small with a lot of heat here).

to the pot, add cumin (1-2 tablespoons … i love cumin, so i added a lot) and about half the same amount of dried coriander, plus salt and pepper. warm the spices to release their flavor for about 1 minute. chuck in your chopped carrots, the hot pepper, and about 1 liter of water (i could’ve used stock but i didn’t have any on hand, and water was fine). bring to a boil, turn down the heat, partially cover and let simmer until the carrots are tender.

while the soup simmers, roughly chop a bunch of cilantro. add half of the chopped cilantro to the soup and when the carrots are tender, remove from the heat and very carefully blend the soup until smooth (i have a basic immersion blender for this purpose and i think it’s worth every penny). taste for seasonings and add more salt and pepper if necessary. squeeze in the juice of one lemon, and add the rest of your chopped cilantro (to taste). serve with a dollop of sour cream or greek yogurt on top, and a little drizzle of good extra virgin olive oil.

(note: i also think this soup would be delicious with harissa instead of the chilis, and mint instead of the cilantro)

i ate this with a slice of country bread, a hunk of cheddar, and a few slices of smoked ham. it was a bright soup, perfect for the end of a sunny day in early spring.
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have a nice monday.

12 Comments
  1. nina permalink
    March 22, 2010 8:39 am

    oh my gosh. this soup sounds lovely and i’m thrilled it is veg. friendly. sounds like a winner, thanks so much for sharing. i like to make my own pasta sauce, but that picture of of sauce/rice/polenta is making me want to try out some of those! happy monday.

  2. March 22, 2010 8:40 am

    sounds so good, brian.
    and that first picture is wonderful!
    enjoy your week!

  3. shilpa permalink
    March 22, 2010 10:28 am

    This soup sounds simple and comforting. A perfect combo for this rainy/snowy day in Toronto.

  4. March 22, 2010 11:03 am

    I love your food photos, especially the second one. It looks like such a fun shop! And thanks for sharing this recipe, it sounds delicious and I can’t wait to try it.

  5. March 22, 2010 1:02 pm

    This sounds delicious! I just bought a large sack of carrots, so I might have to give this a try.

    p.s. Thanks for the nice comment. Things are starting to look up.

  6. March 22, 2010 3:54 pm

    Thank you for sharing a recipe (which sounds super) along with your beautiful photos. You always capture the atmosphere of a place!

  7. March 22, 2010 5:14 pm

    Every little thing looks delicious in your photos, Brian.

  8. elizabeth permalink
    March 22, 2010 8:32 pm

    did you take a picture of the soup? i can picture the blending of the orange and green. a good soup to usher in spring.

    thank you for the recipe and photos.

  9. March 22, 2010 9:26 pm

    oh yum yum! Going to cook that very soon. Thanks for the inspiration.

  10. marthasnail permalink
    March 23, 2010 1:13 pm

    mmm. i always like reading about what you’ve been cooking. you know, T loves cumin too. he’d probably like this soup.

  11. March 23, 2010 10:08 pm

    yum.
    And while we are on the subject let’s see more of those delicious artisanal cheeses

  12. March 24, 2010 5:16 pm

    wow
    that sounds
    wonderful.
    especially
    with the cheese.
    yum.

Comments are closed.