Servings: 8 to 10
Coriander, mustard seeds, and Madeira add depth of flavor to a fall classic. For the best results, use organic carrots. They tend to be a bit sweeter and more assertive.
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Make Ahead Tips
After puréeing and simmering, the soup can be stored up to 5 days ahead.
We made this soup as a first course to a winter feast. It turned out beautifully, but I had to tweak the recipe just a bit. I decided to get a little bit of browning on the carrots before adding them to the broth to cook- so I used the skillet that would later be put to use with the shallots and sauteed them in three batches with a dash of olive oil. Once the soup was done I added about a tablespoon of white balsamic vinegar to liven up the flavor a bit and it made all the difference in the world.
really good. I added chopped chives and dukkah to the garnishes
Great soup and easy to make. My whole family loved it
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