Finally! There will be some soup on Bread & Soup! Maybe, someday, there will be bread too. But for now, just soup. Each CSA shipment for the last two weeks has included a couple pounds of fine-looking carrots. I knew I had no hope of eating them all unless I did something to them in bulk. Conveniently, last week’s CSA newsletter included a recipe for carrot soup that didn’t include any exotic ingredients that would require me to make a trip to the grocery store. It turned out pretty good, both warm on the day I made it and cold several days later. So, if you too have more carrots than you know what to do with, here you go. I modified the recipe slightly, based on what I had on hand and my experiences making it.

• 4 T butter
• 1 small onion, finely chopped
• 1 lb carrots, finely chopped
• 1 ½ t coriander
• 4 c broth (vegetable or chicken)
• Salt and pepper

Melt the butter in a soup pot, add the chopped onion, and saute until the onion is softened; about 5 minutes. Add the carrot and coriander, and pour in enough broth to make the mixture kind of soupy (about 1 cup). Cook until the carrots are soft; about 30 minutes. Take off the heat and let cool, then puree the mixture and return to the pot. Add the remainder of the broth and salt and pepper to taste.

That’s it! If you’ve chop the onion and carrot in the food processor too, it’s dead simple. You’ll spend more time peeling the carrots than on any other step.