Persian Carrot Soup

Name: Persian Carrot Soup
Total time: 1 h 20 min
Yield: Four servings
Cuisine: middle eastern
Ingredients: 2 teaspoons vegetable oil; 4 onions, chopped; 3 cloves garlic, minced; 1 eggplant, peeled, seeded and diced; 2 tablespoons chopped parsley; 1 rib celery, chopped; 8 large carrots, peeled and chopped; 2 potatoes, peeled and chopped; 1 1/2 teaspoons salt, plus more to taste; 2 teaspoons freshly ground pepper, plus more to taste; 2 teaspoons chopped fresh mint

By Molly O'Neill

Total Time: 1 hour 20 minutes, plus refrigeration
Rating: 4(23)
Comments: Read comments

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Ingredients

Yield:Four servings

2teaspoons vegetable oil
4onions, chopped
3cloves garlic, minced
1eggplant, peeled, seeded and diced
2tablespoons chopped parsley
1rib celery, chopped
8large carrots, peeled and chopped
2potatoes, peeled and chopped
1½teaspoons salt, plus more to taste
2teaspoons freshly ground pepper, plus more to taste
2teaspoons chopped fresh mint

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in a large, heavy nonreactive pot over medium heat. Cook onion and garlic for 5 minutes. Stir in eggplant and parsley and cook until softened, about 10 minutes. Add 8 cups water, celery, carrots and potatoes. Simmer for 15 minutes. Stir in salt and pepper and cook over low heat for 30 minutes. Let cool.
Step 2
In batches, puree the soup in a food processor. Refrigerate until cold. Season with salt and pepper to taste, divide among 4 bowls, garnish with mint and serve immediately.