Carrot and Coriander Soup
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Carrot Coriander Soup
Carrot and Coriander Soup
2 tbsp. butter,
1 medium onion, peeled and chopped
1 lb. carrots, peeled and sliced
2 ribs celery sliced
1 Medium sweet potato (8-oz.), peeled and cubed
1 (32- oz.) container chicken stock or reduced-sodium broth
2 tsp. ground coriander
1/2 cup fat-free half & half
1/2 tsp. salt
freshly ground pepper to taste

“This is a classic from our archives. I spent hours trying to capture a fantastic soup I had in Scotland.” – Patty Mastracco, Food Editor

Prep: 15 minutes, Cook: 35 minutes, Serves: 6

1. Melt butter in a medium saucepan, cooking until golden brown. Add onion and cook for 10 minutes over medium heat or until lightly browned.

2. Add carrots, celery, sweet potato and stock to pan. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.

3. Remove from heat and puree with a stick or immersion blender or in a blender or food processor. Return to pan and stir in coriander, half & half, salt and pepper. Cook for a few minutes more just to heat through.

Nutritional Information:
130 calories, 3 g protein, 4.5 g total fat (2.5 g sat., 0 g trans), 21 g carbohydrate, 4 g fiber, 9 g sugar, 10 mg cholesterol, 770 mg sodium, 2 points