Thursday, June 13, 2013

Middle Eastern Spiced Carrot and Potato Soup

I was working in the garden and found a bunch of carrots still in the raised beds. Knowing that they would likely not do well through the hot summer, I decided to make soup. I have experimented with a few different carrot soups and this is yet another attempt. They have all been pretty good and this one is a good addition to the mix. The inclusion of potatoes makes it quite filling.

Middle Eastern Spiced Carrot and Potato Soup

½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground fennel seeds
½ teaspoon ground turmeric
1/2 teaspoon ground ginger
3-4 tablespoons olive oil
1 medium onion, diced
1 fennel bulb, diced
2 garlic cloves, diced
2 bunches (roughly 2 pounds) carrots, peeled, chopped into medium size coins
3 medium potatoes, chopped into rough dice
1 teaspoon sugar
6 cups chicken stock
Salt to taste
Chopped coriander for garnish
Greek-style yogurt  for garnish

1. Heat oil in pot, then add onion and fennel and sweat for 10-20 minutes until soft and translucent

2. Add garlic and spices and sweat for another five minutes.

3. Add carrots, potatoes, sugar, and stir.

4. Add stock, bring to boil and reduce heat to low and simmer for 20 to 30 minutes or until potatoes and carrots are soft.

5. Working in batches, puree soup in blender until smooth and return to pot.

6. Add salt to taste, then garnish with yogurt, coriander and a pinch of cumin.

I used Yukon Gold potatoes as they cook rather quickly and have a really nice texture and flavor.

I love all the funky shapes and colors of homegrown carrots!

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