These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Carrot Cilantro Soup

From CSA Farmers Market

<p>A very simple to make soup. Excellent if you love cilantro. Not fond of cilantro? substitute parsley!</p>
Source: adapted from a recipe found on the www (Entered by Pat Whetham)
Serves: 4 - 6

7 large carrots (4 - 5 cups, sliced)
1/2 sweet onion (medium sized) chopped
3 cloves garlic, minced
1/4 cup water
dash or 2 coriander powder
1 cup finely chopped cilantro

Step by Step Instructions
  1. Slice carrots, put in 3 qt pot and add water to cover. Bring to a boil then reduce to a simmer and cook until very tender (20 minutes or so depending on the size of the carrot pieces.
  2. While carrots are cooking, saute onion and garlic with the coriander powder in 1/4 cup water. Sprinkle with salt and cook until onion is translucent. Lower the temperature and allow to cook until onion is caramelized.
  3. When carrots are done, drain reserving the cooking liquid. Transfer carrots and onion mixture to food processor or blender. Add about 1 cup of reserved cooking water and puree until smooth, adding more cooking water until mixture is the consistency preferred.
  4. Serve immediately topped with the chopped cilantro. Can be cooled and stored in the fridge, then reheated at serving time. Top with cilantro after it is heated.