For me, it's the quintessence of pureed soup, it's a liquid dream, it's the warm comfort of a cold evening, the cooling pleasure of a hot afternoon. It's versatile, it's under my skin.
I've almost always got organic carrots in the fridge that we've grown ourselves. They're full of taste and have got a homely flavour. Making this soup is very easy and, fortunately, someone has usually peeled the carrots before I get my hands on them:) In wintertime, it's great to enjoy it warm, but it's just as wonderful when eaten cold. I especially love that during summertime! We do have 1-2 weeks of hot weather here!;)
Chicken broth can be replaced by vegetable broth, heavy cream or sour cream can be used in place of cream cheese. Whatever you've got handy! Cream cheese can also be flavoured with herbs /onion/garlic/whatnot.
Carrot soup with coriander and aniseed
400 g carrots
1 tbsp butter
8 dl chicken broth
ground coriander seeds
4 tbsp cream cheese
1 tsp sugar
- Slice the onion and the carrots, sautee in butter in a saucepan until onion is transparent, about 10 minutes.
- Add the broth and boil until carrots have turned quite tender, 20 minutes will do fine.
- Puree the potful, then return to the saucepan.
- Add cream cheese and flavour with coriander, aniseed, salt (if needed), pepper and sugar to taste. Heat, but don't let the soup reach boiling point.
This time I served the soup with some crispy rye bread cubes, but it's equally good with white bread cubes or grilled chicken. More often than not I like to eat it plainly, without a topping, because the soup itself completes the taste. That sounds weird enough:)
So I guess it's also the perfect recipe for this month's Monthly mingle, themed Comfort foods. Although it's not something from my childhood or anything I'd eat together with my family, I'm sure this soup will guide me through the best and worst moments of the life still ahead of me:D