Carrot and Jalapeno Soup
October 2011 Issue
Heat up a pot of Cincinnati food guru Marilyn Harris' zesty carrot concoction, a perfect way to warm up on a chilly autumn day.
Courtesy of Marilyn Harris
4 tablespoons butter
1 1/2 cups chopped onion
1 pound carrots, peeled and sliced
2–3 jalapeno chiles, seeded and minced
1 teaspoon fresh thyme leaves (1/3 teaspoon dried)
1 bay leaf
5 cups chicken stock
1 cup heavy cream
1 teaspoon salt or to taste
3 tablespoons chopped cilantro
1. Melt the butter in a heavy pot.
2. Stir in the onion, carrots and jalapenos and sauté, stirring over medium heat for 10 minutes.
3. Add thyme, bay leaf and chicken stock and bring to a boil.
4. Reduce heat to low and cook, partially covered, until carrots are very tender, about 25–30 minutes.
5. Puree in a blender or food processor, working in two batches if necessary, and return to a clean pot.
6. Whisk in the cream and salt to taste.
7. Reheat without boiling.
8. Serve hot, topped with the chopped cilantro.
Find this recipe and more in Live! From Marilyn’s Kitchen or visit 55krc.com to hear podcasts of her show.