Carrot Soup Recipe: Cooking with Kent and Vidushi

Okay, here’s a revised and fact-checked version of the recipe and accompanying text, based on the provided source and aiming for accuracy and clarity.I’ve focused on ensuring the data is presented in a standard recipe format and have added a title.

Carrot & Cilantro Soup

Kennedy has a story to share with almost every recipe.her soup recipe came out of an oversupply of carrots. With all those carrots, she was inspired to add cilantro and create a soup recipe, which I’ve adapted here.

A few notes about techniques.The carrots should be julienned – cut into thin, matchstick-style pieces. A julienne peeler would save some time. Separating out some of the carrots before blending and adding back in adds texture. Don’t skip the garnish, which also adds crunch.

A simmering pot of soup,good company,maybe snow falling outside. What else do you need to be full of the cozy feeling that winter is all about?

Yields: Approximately 4 servings
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:

For the Soup:

* 2 tablespoons unsalted butter
* 3 scallions, thinly sliced
* 1 small potato, peeled and finely chopped
* 1 pound carrots, peeled and julienned
* 2 tablespoons chopped cilantro (leaves and tender stalks)
* 4 cups broth (preferably homemade; vegetable or chicken broth work well)
* 1 lime

for the Garnish:

* Chopped cilantro leaves
* Chopped white onion
* Finely chopped serrano chile (adjust to taste)
* Pepitas (pumpkin seeds)
* Lime wedges

Instructions:

1. Melt butter in a large saucepan over medium heat. add scallions,potato,carrots,and cilantro and sauté for about 5 minutes,until slightly softened.
2. Pour in broth and bring to a simmer. Cook for 15 minutes, or until the vegetables are tender but not mushy.
3. Remove about ½ cup of the carrots from the pot and set aside.
4. Carefully blend the remaining soup using an immersion blender or in a regular blender (in batches, if necessary). Return the blended soup to the saucepan.
5. Add the reserved julienned carrots back to the soup and simmer for an additional 10 minutes to heat thru.
6. Season with lime juice, salt, and pepper to taste.
7. Serve hot, with dishes of the garnishes alongside for each person to customize their bowl.

Source Information:

* Kent Friel ’26 is an executive editor at The Dartmouth.
* Vidushi Sharma ’27 is a managing editor and news reporter at the Dartmouth. She is majoring in Government and minoring in International Studies and Sociology. On campus, Vidushi is a Dickey Center War and Peace Fellow, an educational access advisor for the Dartmouth Center for Social Impact and an associate editor for the Dartmouth Law Journal.

Note: I have maintained the author attribution information as it was provided. I have also added yield and time estimates for clarity.