A delicious carrot soup made by sautéing carrots and blending them with broth and milk. Seasoned with caramelized onion, various spices, and finished with cooked noodles and a refreshing cilantro chutney.
1: Sauté chopped carrots on medium heat for 25 minutes or bake at 375°F for 25 minutes.
2: Blend the cooked carrots with 2 cups of broth and 1 cup of milk until smooth.
3: Caramelize 1 onion in 1 tablespoon of olive oil.
4: Add seasonings: 1 teaspoon each of dill, paprika, garlic, and oregano, and 1/2 teaspoon each of black pepper and cumin with sea salt to taste.
5: Stir in 1 tablespoon of red chili paste (gochujang).
6: Add the carrot puree and 2 cups of cooked noodles into the pot and heat until warmed through.
7: Top with fresh cilantro and cilantro chutney before serving.
8: For the cilantro chutney, blend 2 tablespoons of apple cider vinegar or lemon juice, 1 large bunch of cilantro, 2 cloves garlic, 1/2 teaspoon salt, 1 fresh jalapeno, and 1/4 cup of Greek yogurt.
