Recipe of the Week

Carrot Soup


2 1/4 lb. carrots
1 T Olive oil
5 c. water or stock
4 t. chopped fresh cilantro
freshly ground black pepper
sea salt
optional - cream

Peel carrots unless they are organic. Cut into chunks.
In a large saucepan, heat the oil, add the carrots, and cook for a few minutes.
Add the water or stock, bring to a boil, cover, reduce heat, and simmer for 15 minutes until carrots are tender.
Add the cilantro. Using a blender or emersion blender, puree the carrots and cooking liquid. Season to taste. To thin the soup, add cream if you like.

* Do not fill the blender if you use that method to puree and remove small top in blender lid to let some heat escape to avoid mixture from exploding out the top of the blender. Care should always be taken when blending hot mixtures.