Heavenly Carrot Soup

(Gardener’s Community Cookbook)

 

4 T butter

1 ½ tsp ground coriander

1 small onion, finely shopped

4 c chicken broth

1 lb carrots, scraped, finely shopped

¼ tsp black pepper

½ tsp salt

Sprigs of cilantro, garnish

½ c white wine

 

 

Melt the butter in a large soup pot.  Stir in the onion and sauté for 5 minutes, until slightly wilted.  Add the carrots, wine and coriander.  Cover the pot and cook over low heat for 30 minutes, stirring occasionally, until the carrots are mashably soft.  Remove from heat and cool. 

 

Purée the carrot mixture, along with 1 C of the broth, in a food processor or food mill.  Return the purée to the pot and stir in the salt, pepper and remaining 3 c of broth.  Reheat and serve right away if serving warm, or cool and chill if serving cold.  Garnish with cilantro just before serving.