Creamed carrot soup with coriander
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Smooth and creamy, this brightly colored carrot soup gets a lfavor boost | ||
| With fresh coriander. | ||
| 2 | tablespoons | Butter |
| 1 | each | Onion, chopped |
| 2 | pounds | Carrots, chopped |
| ¼ | cup | All purpose flour |
| 3 | cups | Chicken stock |
| 1 | each | Bay leaf |
| 3 | tablespoons | Chopped fresh coriander or parsley |
| 2 | cups | Milk |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
In heavy saucepan, melt butter over medium heat and cook onion for about 5 minutes or until softened. Add carrots and cook, covered, for about 15 minutes or until softened. Sprinkle flour over carrot mixture and stir until well blended. In measuring cup combine stock with 3 cups water. Stir into saucepan along with bay leaf and 2 tbsp coriander. Cook, uncover, for 15-20 minutes or until carrots are tender. Remove bay leaf and discard. In blender or food processor, puree mixture until smooth. Return to saucepan and stir in milk, salt and pepper. Cook on low heat just until heated through. Serve immediately. Garnish with remaining coriander. Makes 8 servings.
Per serving, about 135 cal, 6 gr pro, 5 gr fat, 18 g carbo. Origin: Canadian Living, December, 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-02-94