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Carrot Soup with Coriander

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Carrot Soup with Coriander recipe













Trans-fat Free, High Fiber


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


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

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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?


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