Marjorie_carrotsoup.jpg
Photo by Geoffrey Smith
Yesterday, Marjorie interim chef Lauri Carter shared her thoughts on leaving the restaurant industry behind . Today, she shares a recipe

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Chef Lauri Carter Shares Marjorie's Soup for the Soul

Marjorie_carrotsoup.jpg
Photo by Geoffrey Smith
Yesterday, Marjorie interim chef Lauri Carter shared her thoughts on leaving the restaurant industry behind. Today, she shares a recipe that she is certain to take with her. Now, with more time for intimate family meals and dinner parties with friends, Carter is prepared to take orders of a different kind. "This is my father-in-law's favorite soup, and he always has me make it for him in the fall," said Carter.

Carrot Coriander Soup w/ Lime Yogurt

Serves 4

For the soup:

2 oz. olive oil

2 oz. butter

1 medium yellow onion, medium dice

2 ribs celery, washed and medium dice

1 lb. carrots, peeled, chopped

4 cloves garlic, minced

1 oz. ginger, minced

1 tsp coriander, toasted and ground

½ cup white wine

1 qt chicken stock

½ cup heavy cream

kosher salt and pepper to taste

For the yogurt sauce:

1 cup greek yogurt

Juice and zest of one lime

A drizzle of honey

1 Tbsp chopped mint

1 Tbsp chopped cilantro

salt and pepper to taste

In heavy bottomed saucepan, melt butter over medium heat.

Add onions, sauté (with no browning) until translucent.

Next, add celery and carrots, and sauté until softened a bit, about 5 minutes.

Add ginger and garlic, and coriander. Saute for another 2-3 minutes.

Deglaze with wine.

Add chicken stock, simmer for 20 minutes. Add cream, and season with salt and pepper.

Puree in blender.

For yogurt sauce, mix ingredients together, serve soup with a dollop on top.

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