Recipe: Creamy Carrot Cilantro Soup

Author: Allie, Hamama Happiness Team Manager

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Makes: 4 Servings

This creamy carrot cilantro soup is delicious and savory/sweet and it goes great with some crusty bread! This soup gets its creamy texture from blending it up and it’s wonderfully bright taste from our NEW Hamama Culinary Cilantro Microgreens and our Hamama Extra Virgin Olive Oil. It’s a healthy yet comforting soup you will love to make this fall!

• 1 Tbsp Hamama Extra Virgin Olive Oil
• 1 bunch cilantro including roots, finely chopped
• ¼ Hamama Cilantro Seed Quilt, chopped
• 1 medium onion, chopped
• 5 large carrots, chopped roughly
• 3-4 cloves garlic, crushed
• 3 1/2 cups vegetable stock
• Hamama Cilantro Microgreens
• Plain Greek Yogurt or Sour cream
• Green onion, chopped

1.  Prepare the ingredients. Chop the carrots, dice the onions, mince the garlic and chop the roots and half the leaves of the cilantro bunch. Add in a handful or 2 of harvested cilantro microgreens as well. 
2. Heat olive oil over medium-high heat in a large saucepan or dutch oven . Cook onion, garlic, cilantro roots/leaves & cilantro microgreens in a large saucepan or dutch oven. 
3. Add carrots and turn heat up and allow to cook for a couple of minutes. Let it get really hot, and the carrots begin to brown. Season with salt and pepper.

4. Deglaze the saucepan with a little stock.

5. Add enough stock (about 3 cups) to cover the ingredients in the pan, bring to a boil then reduce heat to medium, and cook until the carrots are tender – about 15 minutes.

6. Once the carrots are soft, puree the soup in a blender (or use an immersion blender or food processor) so that it is nice and smooth. Blend with more or less stock for desired consistency.

7. Check seasoning and adjust if needed.

8. Garnish with greek yogurt or sour cream, green onions, and loads of fresh cilantro microgreens.