Title: Carrot soup with coriander
 Categories: Soups
      Yield: 6 Servings
 
      2 lb Carrots
      1    Potato
      3 oz Unsalted butter
      1 sm Onion, peeled and diced
      1 tb Chopped garlic
      1 ts Ground coriander
      4 c  Chicken broth
    1/2 ts Sugar
    1/4 ts Salt
      2 c  Milk
           Freshly ground black pepper
      2 tb Dry sherry (or 3)
    1/2 c  Sour cream
    1/4 c  Chopped fresh cilantro
 
  Peel the carrots and cut crosswise into 1/2 inch pieces (about 5-6
  cups). Peel the potato and cut into small cubes (about 1 1/2 cups).
  
  In a large saucepan over medium-low heat, melt the butter. When hot,
  add the onion and suate while stirring occasionally, until
  translucent, 5-6 minutes. Add the garlic and saute while stirring
  until beginning to change color, 20-30 seconds. Add the carrots,
  potatoes, and coriander and saute, stirring a couple of times, for
  about 2-3 minutes. Add te chicken broth, sugar and salt and, over
  medium heat bring to a simmer, lower the heat, cover partially and
  continue simmering until vegetables are soft when pierced with the
  point of a knife, about 20-25 minutes.a food processor with its metal
  blade attached, or a blender, process the vegetables in small
  batches, with their broth, until a smooth puree (soup may be made
  ahead to this point; cover and refrigerate). Return to the saucepan
  and add the milk and pepper to taste. Place over medium heat and heat
  almost to a boil. taste for seasoning and adjust as necessary. If too
  thick, add more milk. Just before serving, stir in the sherry to your
  taste.
  
  To serve: ladle into warm soup bowls. Top each bowl with 1-2
  spoonfuls sour cream and a generous sprinkling of chopped cilantro.
  Submitted By RHOMMEL   On   WED, 15 NOV 1995
   172444    ~0500