Don't miss another issue…      Subscribe

Carrot Soup with Coriander

 
Ae131ec6223d6fb741b3 550
29

Carrot Soup with Coriander recipe

Yield

12

servings

Prep

40

min

Cook

20

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

2 pounds carrots
1 each potatoes
3 ounces butter, unsalted
1 small onions
peeled and diced,
1 tablespoon garlic
chopped
1 teaspoon coriander
ground
4 cups chicken broth
½ teaspoon sugar
¼ teaspoon salt
2 cups milk
1 x black pepper
freshly ground
*
2 tablespoons sherry
dry,
½ cup sour cream
¼ cup cilantro
fresh

Directions

Peel the carrots and cut crosswise into ½ inch pieces (about 5 to 6 cups).

Peel the potato and cut into small cubes (about 1½ 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 to 6 minutes.

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

Add the carrots, potatoes, and coriander and sauté, stirring a couple of times, for about 2 to 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 to 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 purée (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 to 2 spoonfuls sour cream and a generous sprinkling of chopped cilantro.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 50352% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 762mg 32%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 30%
Sugars g
Protein 29g
Vitamin A 783% Vitamin C 32%
Calcium 28% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed