Carrot & Coriander Soup

Ingredients

• 6 to 8 cups homemade or low-salt canned chicken broth or water
• 6 Tbs. unsalted butter
• ½ cup crème fraîche or sour cream
• 1 bunch cilantro (about 3 oz.), stems attached, washed well, a handful of leaves reserved for garnish
• 2 yellow onions, thinly sliced
• 1 tsp. salt
• 1 Tbs. coriander seeds, ground
• + 2 more ingredients
• • 1 jalapeño, stemmed, halved, and seeded
  • 3 lb. carrots, peeled and cut into 1-inch pieces (see How to cut carrots)

In a large saucepan, melt 4 Tbs. of the butter over medium-high heat. Add the onion and sauté until soft, about 5 min. Add the carrots, cilantro (except for the reserved leaves), jalapeño, salt, and ground coriander. Continue to cook the vegetables for about 10 min., stirring occasionally. Add th...

View full recipe at Fine Cooking