Carrot and Cilantro Soup
Carrot and Cilantro Soup Carrot and Cilantro Soup Cut peeled carrots in 1 inch chunks, heat vegetable oil and 2 tblsp of the butter in a heavy soup pan.
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Cooking tools:
- Food processor
- Blender
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 3 medium sized carrots peeled
- 1 tblsp vegetable oil (olive, sunflower or canola will work)
- 3 tblsp butter
- 1 yellow onion chopped
- 1/3 of large celeriac peeled, and cubed
- 1 medium russet potato, cubed
- 4 cups stock (veggie, chicken or water with 1
- tblsp salt is fine if no stock on hand)
- 2-3 tsp ground coriander
- 1 tblsp chopped fresh cilantro
- 1 cup milk
- Salt
- pepper
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