A slightly unusual combination makes a delicious, if not visually appealing, soup.
Yield: Makes about 7 3/4 cups
- 8 cups low-sodium vegetable broth
- Leaves, tender stems and roots, if possible, of 1 bunch cilantro, coarsely chopped
- 2 medium cloves garlic, crushed
- 6 medium carrots, preferably from the farmers market, trimmed and coarsely chopped (2 cups)
- 1/4 teaspoon sea salt, or to taste
- Freshly ground black pepper
Heat the broth in a large pot over medium heat. Add the cilantro, garlic and carrots. Increase the heat to medium-high just to bring to a boil, then reduce the heat to medium-low and cook for 10 or 11 minutes, until the carrots are tender. Season with the salt and with pepper to taste.
Working in batches, transfer the mixture to a food processor (or a blender with the center knob of the lid removed and the opening covered with a dish towel so steam can escape). Puree until smooth. Taste; adjust the seasoning as needed.
Divide among individual bowls and serve warm; or cool the soup, transfer to a container with a tight-fitting lid and refrigerate for up to 3 days.
Adapted from "4 Ingredients: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients," by Kim McCosker and Rachael Bermingham (Atria Books, 2011).
Tested by Timothy R. Smith.
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