Carrot and cilantro soup

Carrot and cilantro soup

Prep time: 40 minutes

Cook time: 40 minutes

Serves 6 to 8

Debbie Winckler of Sacramento isn't a big vegetable fan, but said a carrot and cilantro soup her stepmom made for her was absolutely delicious.

The recipe was lost, so Winckler was hoping someone could help. This recipe from Julie Sharrock of Sacramento sounds like a match for Winckler.

Ingredients

2 tablespoons vegetable oil

3 tablespoons butter or Earth Balance spread

1 large onion, chopped

3 stalks celery, sliced

2 medium potatoes, peeled and chopped

2 pound carrots, peeled and cut into 1½-inch chunks

6 cups vegetable broth

3 teaspoons ground coriander

¼ cup chopped fresh cilantro (or 1 tablespoon dried)

Salt and pepper, to taste

Instructions

Heat oil and butter in a soup pot over medium heat. Sauté onion for 3 to 4 minutes or until slightly softened. Add celery and potatoes to the onion and cook for a few minutes. Add the carrots. Sauté for 3 to 4 minutes, stirring frequently. Cover, reduce heat to low and "sweat" the vegetables for 10 minutes. Stir occasionally so the vegetables do not stick to the bottom of the pot.

Add broth, bring to a boil, cover and simmer for 10 minutes or until carrots and potato are tender. Remove from heat and cool slightly. Process the soup in batches in a food processor or blender until smooth. Return soup to pot, stir in coriander, cilantro and salt and pepper to taste.

Per serving, based on 8 servings using low-sodium vegetable broth: 166 calories; 3 grams protein; 22 grams carbohydrates; 8 grams fat (3 saturated, 2 monounsaturated, 3 polyunsaturated); 11 milligrams cholesterol; 240 milligrams sodium; 5 grams fiber; 42 percent calories from fat.