Recipe for coriander carrot soup
April 2 is World Autism Awareness Day, and this recipe goes out to my food blogger friend Neil in Melbourne, Australia, who is the parent of an autistic child, and who's helping to raise awareness in the food blogging community. Neil writes, "At My Table will be taking part in the day by cooking a dish of one single color, to represent the diets of some of those, especially children, on the autistic spectrum who only eat food that is of one particular color, something of a nightmare for parents concerned with good nutrition." I'm not sure how you'd describe the color of this soup -- orange? orangey-brown? burnt umbre? -- but I am sure that it's delicious and nutritious.
Coriander carrot soup
Inspired by a recipe in Souplove, a sweet little cookbook I found on Etsy. Serves 6-8.
3 Tbsp olive oil
2 medium onions, peeled and roughly chopped
1 heaping tsp ground coriander
2 heaping tsps ground cumin
2 heaping tsps sweet Hungarian paprika
1 bay leaf
1 tsp kosher salt
1/4 tsp harissa or cayenne pepper, or more to taste
2 small Yukon Gold potatoes, peeled and roughly chopped
10 carrots, peeled, cut into 1-inch chunks
7 cups water
1 tsp fresh black pepper
A few cilantro leaves for garnish (optional)
In a large stock pot, heat the oil over low-medium heat. Add the onions, and cook, stirring frequently, for 3-4 minutes, until translucent. Add the coriander, cumin, paprika, and bay leaf, and cook, stirring, for 2 minutes, until the spices coat the onion and are beginning to give off an aroma. Add the salt and harissa, and stir to incorporate. Add the potatoes, and cook for a minute or two, then add the carrots and water.
Bring to a boil, then reduce the heat to simmer, and cook, uncovered, until the carrots are very soft, approximately 20-25 minutes.
Remove the bay leaves, and pureé the soup in a blender, in batches, until very smooth. If the soup is thicker than you'd like, add a bit of water; if it's thinner than you'd like, return the soup to the pot and continue cooking over very low heat, stirring occasionally, until it's the consistency you prefer.
Season with black pepper, and adjust seasoning with salt if needed. Garnish with cilantro leaves just before serving.