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2 tablespoons vegetable oil
1 large shallots
2 pounds carrots
1 large potatoes ; peeled and cut into chunks
2 teaspoons coriander
salt ; to taste
black pepper ; to taste
14 fluid ounces chicken broth
4 cups water
1/4 cup cilantro
Submitted by laura1
Sem-thick soup using carrots as the base
Cal: 117 Fat: 4g Carbs: 20g Protein: 3g Fiber: 4g
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
In a 6qt. saucepot, heat oil on medium heat until hot. Add shallot and cook 2 to 5 min. until gold or tender stirring. Add carrots, potatoes, coriander and salt. Cook 5 to 7 mins. Add stock to water and heat to boiling then reduce to simmer for 30 mins. Work in batches and ladle mix into a blender and puree. Remove center part of the blender to let the steam out, cover it with a paper towel to avoid spatter. Divide among bowls and enjoy.
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