This soup makes use of both ground coriander and fresh cilantro, which pair beautifully with carrots.

Yield: Serves 8 as a starter.



  • 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


  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.
Nutritional analysis per serving:


102 calories, 3.2 g fat, 3.2 g protein, 16.1 g carbohydrate, 2.9 g fibre, 462 mg sodium