SPICY CARROT SOUP

SPICY CARROT SOUP

From the kitchen of
The College Club
Boston, MA

Ingredients

1 T. oil
1 T. mustard seed
2 T. butter
2 onions chopped
4-5 large carrots grated
1 t. coriander seed
5 C. chicken stock
2 T. oatmeal
1 T. cider vinegar
juice and grated zest of 1 orange
salt and pepper
chopped fresh cilantro
cream for garnish (optional)

Directions

Heat the oil in a large saucepan and add half of the mustard seeds, heating until they pop. Add the onions and cook on low heat until they begin to soften. Add the carrots and the coriander seed and continue cooking for 5 to 6 minutes. Add half of the stock and the oatmeal and cook for a few minutes longer. If you like a smooth soup, puree the mixture at this point. Return to the saucepan the vinegar, orange juice, orange zest and the remaining stock. Season well, simmer a few minutes and serve. Garnish with the chopped cilantro and cream if you wish.

Submitted by Edith Toth on 7/1/02.

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