CORIANDER CARROT SOUP

Ingredients

• 2 tbsp salted butter
• 4 cups sliced carrots
• 2 cups diced peeled russet potatoes
• 1 cup chopped onion
• 1 1/2 tsp ground coriander
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 5 cups canned chicken broth
• 1/4 cup chopped fresh cilantro

Directions

1. Melt butter in a Dutch oven over medium heat. Add carrots, potatoes and onion; sauté for 5 minutes.
2. Add coriander, ginger and salt; cook, stirring, for 1 minute.
3. Stir in broth. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, for 20 - 25 minutes or until vegetables are tender.
4. Purée mixture in batches in a blender, filling blender no more than half full for each batch. May be prepared to this point and refrigerated for up to 24 hours. Reheat over low heat. Stir in cilantro.