HONEY-GLAZED CARROTS WITH CILANTRO (from Martha Stewart)
6 medium carrots, halved lengthwise and cut into 2-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons dry white wine, low-sodium chicken broth, or water
2 tablespoons finely chopped fresh cilantro
In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.
CARROT AND CILANTRO SOUP (from Country Living)
1 tablespoon Olive Oil
1 small Onion, chopped
1 teaspoon Coriander Seeds, crushed
1 pound Carrots, sliced
3 cups Vegetable Stock
1 bunch Fresh Cilantro, chopped, saving some for garnish
In a large, heavy-bottomed pan over medium heat, heat olive oil. Add onion and coriander. Reduce heat to low and cook, covered, until onion is softened but not browned, about 5 minutes, stirring occasionally. Add carrots. Cook, covered, until softened, 15 to 20 minutes, stirring occasionally. In a separate pot, bring stock to a boil. Add onion-carrot mixture and bring back up to a boil. Transfer to a blender or food processor and blend (in batches, if needed) until smooth. Season with sea salt. To serve, return soup to pot, stir in chopped cilantro, and reheat on low. Ladle soup into warmed bowls and garnish with cilantro.