Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Carrot Soup with Coriander

StarStarStarHalf starEmpty star

Your rating

Carrot Soup with Coriander

Carrot Soup with Coriander recipe

 

Yield

12 servings

Prep

40 min

Cook

20 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

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

Ingredients

Amount Measure Ingredient Features
907.2 g carrots
Camera
1 each potatoes
Camera
86.7 ml/g butter, unsalted
Camera
1 small onions
peeled and diced,
Camera
15 ml garlic
chopped
Camera
5 ml coriander
ground
Camera
946 ml chicken broth
Camera
2.5 ml sugar
Camera
1.3 ml salt
Camera
473 ml milk
Camera
1 x black pepper
freshly ground
* Camera
3E+1 ml sherry
dry,
Camera
118 ml sour cream
Camera
59 ml cilantro
fresh
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 50352% 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?
 

Email this recipe