Carrot & Coriander Soup

Carrot & Coriander Soup
Photo by Scott Phillips


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

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


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