Carrot Soup with Garam Masala, crème fraîche and cilantro

Young, just-picked carrots (the kind you can buy with their green tops intact) are infinitely more palatable than the more common supermarket carrots—those oversized roots that come bundled in plastic bags. The latter are perfectly fine for making stocks or more hearty soups, but young carrots are de rigueur for this delicate spring soup.

Here the sweetness of the carrots is tamed with a sprinkle of herbaceous cilantro, a dollop of tangy crème fraîche, and a drizzle of incredibly pungent Garam Masala. Each spoonful of this soup is absolutely enchanting!

Here’s another scrumptious recipe with tender carrots: Carrots and fennel braised with orange zest and honey

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

Tagged as: Almond oil, Carrot, Cilantro, Creme fraiche, Eat, Garam Masala, Hazelnut oil, Soup

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