Carrot Soup with Coriander
Carrot Soup with Coriander recipe
Yield
12 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
carrots
|
|
| 1 | each |
potatoes
|
|
| 86.7 | ml/g |
butter, unsalted
|
|
| 1 | small |
onions
peeled and diced, |
|
| 15 | ml |
garlic
chopped |
|
| 5 | ml |
coriander
ground |
|
| 946 | ml |
chicken broth
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
milk
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
sherry
dry, |
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
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.
