Carrot Soup with Coriander

Peel the carrots and cut crosswise into 1/2 inch pieces (about 5-6 cups).

Peel the potato and cut into small cubes (about 1 1/2 cups).

In a large saucepan over medium-low heat, melt the butter.

When hot, add the onion and suate while stirring occasionally, until translucent, 5-6 minutes.

Add the garlic and sauté while stirring until beginning to change color, 20-30 seconds.

Add the carrots, potatoes, and coriander and sauté, stirring a couple of times, for about 2-3 minutes.

Add te chicken broth, sugar and salt and, over medium heat bring to a simmer, lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20-25 minutes.

a food processor with its metal blade attached, or a blender, process the vegetables in small batches, with their broth, until a smooth puree (soup may be made ahead to this point; cover and refrigerate).

Return to the saucepan and add the milk and pepper to taste.

Place over medium heat and heat almost to a boil.

taste for seasoning and adjust as necessary.

If too thick, add more milk.

Just before serving, stir in the sherry to your taste.

To serve: ladle into warm soup bowls.

Top each bowl with 1-2 spoonfuls sour cream and a generous sprinkling of chopped cilantro.