Carrot & Coriander Soup

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