Carrot Soup with Cilantro
Nutrition
Calories: 276 kcalCarbohydrates: 32 gProtein: 8 gFat: 23 gSaturated Fat: 17 gCholesterol: 52 mgSodium: 822 mgFiber: 9 gSugar: 11 gVitamin A: 22.875 IUCalcium: 91 mgIron: 8 mg
Ingredients
- 4 tbsp unsalted butter
- 1/8 cup Shallot finely chopped
- 1-1/2 tsp ground coriander
- 4 cups canned chicken broth
- 1-1/2 lbs carrots peeled and sliced thin
- 1 large parsnip peeled and sliced thin
- ½ cup heavy whipping cream
- 1 pinch coarse kosher salt
- 1 sprig cilantro for garnish
Instructions
- Melt the butter in a heavy saucepan. Add the shallot and sprinkle with the ground coriander. Sauté until soft, about 2 minutes, stirring frequently.
- Add stock, carrots, and parsnip. Bring to a boil, reduce heat, and simmer, covered, until vegetables are tender, about 35 minutes.
- Process the mixture in batches in a food processor or blender until smooth.
- Return the mixture to the saucepan, add the cream, and heat through. Season to taste, then serve hot or cold, garnished with fresh cilantro.