Creamy Carrot And Cilantro Soup

• 2 lb carrots, peeled and sliced thinly
• 2 medium sized baking potatoes, peeled and sliced thinly
• 1 shallot, peeled and sliced thinly
• 32 oz hot chicken stock
• 8 oz white wine
• 1 tbs ground coriander seed
• 2 tbs chopped fresh cilantro leaves
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 oz single cream
• Garnish - chopped fresh cilantro leaves

1. 1. Put all the prepared vegetables into the pot with the stock, wine, coriander seed, cilantro and seasonings. Bring to a boil then cover and simmer for 30 - 40 minutes until all the vegetables are very tender. Remove the lid and cool slightly.
2. 2. Transfer the soup to a blender or food processor and process until smooth. Return to the pot and re-heat. Stir in the cream. Taste and adjust the seasonings before serving.
3. Garnish with fresh cilantro.

carrots, baking potatoes, shallot, chicken, white wine, ground coriander seed, cilantro, salt, ubc, cream, cilantro

Taken from www.epicurious.com/recipes/member/views/creamy-carrot-and-cilantro-soup-50062667 (may not work)