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Carrot & Coriander Soup

Source: Fine Cooking - Issue No. 32
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Active Time:  25 Minutes
Total Time:  1 Hour
  Serves 8
This recipe was inspired by a soup of Diana Kennedy's. If you can find cilantro with its roots attached, add the roots, well washed, to the soup
RECIPE INGREDIENTS
6 tablespoons unsalted butter
2 yellow onions, thinly sliced
3 pounds carrots, peeled and cut into 1-inch pieces
1 bunch cilantro (about 3 oz.), stems attached, washed well, a handful of leaves reserved for garnish
1 jalapeno, stemmed, halved, and seeded
1 tsp. salt
1 Tbs. coriander seeds, ground
6 to 8 cups homemade or low-salt canned chicken broth or water
1/2 cup creme fraiche or sour cream
Carrot & Coriander Soup Recipe at Cooking.com
DIRECTIONS
In a large saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the carrots, cilantro (except for the reserved leaves), jalapeno, salt, and ground coriander. Continue to cook the vegetables for about 10 minutes, stirring occasionally.


Add the stock and simmer until the vegetables are completely tender, about 35 minutes. Carefully puree the soup in batches in a blender until smooth. (For less heat, remove one half of the jalapeno before puréeing.)


Stir in the remaining 2 tablespoons butter and taste for seasoning. If the soup seems too thick, add a little water. Garnish with a drizzle of creme fraiche and the reserved cilantro leaves.


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Vegetable Patch: Peas and Carrots
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 218
Fat. Total: 12g
Fiber: 6g
Carbohydrates, Total: 21g
Sodium: 493mg
% Cal. from Fat: 50%
Cholesterol: 30mg
Protein: 7g
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