Let's hit the home kitchen: James Walt's Carrot and Coriander Soup
The executive chef of Araxi Restaurant + Oyster Bar says this wholesome soup freezes well
As we hunker down at home, there’s no time like the present to get in the kitchen and try out some new dishes.
The Straight’s got you covered. Stay tuned for recipes that are easy, nutritious, and oh-so-tasty to get you through the next little while from some of B.C.’s top chefs and culinary talents.
James Walt, executive chef of Whistler’s Araxi Restaurant + Oyster Bar, shares his recipe for Carrot and Coriander Soup from his cookbook Araxi: Roots to Shoots, Farm Fresh Recipes.
“This is a very simple soup and one that my kids have always loved,” Walt says. “You can make this soup in larger batches and freeze some for rainy days.”
James Walt's Carrot and Coriander Soup
1⁄4 c 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 c vegetable stock
1 ½ c whole milk
¾ c 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.