Contributing Monkie Aria Alpert
Published on November 17, 2012
Photographer V Blak
We escaped the cold ass east coast winter and are staying in a cabin along the Pacific Ocean. It’s warm and beautiful. Winter is a distant memory right now. It is wonderful. We are also staying on a property that has, of course, an incredible organic garden abundant with carrots, garlic, cilantro, greens and lettuces. So I picked up one of my favorite cookbooks, Chez Panisse Vegetables by Alice Waters, for a little inspiration. I had to make a few adjustments here and there, but this recipe is all Alice and it was good. It turned out so delicious that my BF went for his camera. Unfortatley the Monkie left it at the office, so we did the next best thing. We made an iphone video. Now go bite this one!
For The Soup
1 yellow onion, peeled and diced
2 TB olive oil
1 pound carrots, peeled and diced
1 large sweet potato, peeled and diced
6 cups vegetable stock or filtered water
1 bunch cilantro, stemmed and leaves chopped
1 tsp sea salt or more to taste
For The Jalapeno Salsa
1 tsp olive oil
1 small red onion or shallot, peeled and diced
1 clove of garlic, minced
1 to 2 jalapeno peppers, seeded and diced (keep some seeds if you want more heat!)
1/2 tsp sea salt
Juice of 1 lime
garnish with more cilantro and sprouted mung beans (optional)
In a medium pot, heat the olive oil. Add onions and cook on medium heat for a few minutes or until slightly beginning to brown. Add carrots and potato and a large pinch of sea salt. Continue to cook, covered, for about 10 minutes, occasionally stirring.
Add vegetable stock or filtered water to cover, bring to a boil, then lower to a simmer and cook until vegetables are soft. Take the pot off heat. Reserve a handful of cilantro for the salsa and stir the rest of the cilantro into the soup.
Carefully puree the soup in blender until smooth. Return purred soup to pot, taste and add a dash more salt if necessary. Cover to keep hot while you make your jalapeno salsa.
In a small saute pan, on medium to high heat add olive oil. Then the onion, garlic, jalapeno and sea salt. Saute until onions are translucent, about 5 minute Add cilantro. Stir until combine. Turn off heat and add lime juice.
To serve: Ladle soup in individual bowls and garnish with a large scoop of the salsa in the middle. Sprinkle with cilantro and serve with a lime wedge, sea salt and cayenne pepper. Serve along side a fresh green salad and some toasted bread. YUM!