PAIN FREE CARROT AND CILANTRO SOUP

By DOBB

Ingredients

• 2 T canola oil
• 3 T butter
• 1 large onion, chopped
• 3 stalks celery, sliced
• 2 medium potatoes, chopped
• 2 lbs carrots, cut into 1 1/2" chunks
• 6 c vegetable broth
• 3 t ground coriander
• 1/4 c chopped fresh cilantro
• salt and freshly ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Heat oil and butter in dutch oven or soup pot over medium heat. Saute onion for 3-4 minutes until slightly softened. Add celery and potatoes to the onion in the pan, cook for a few minutes and then add the carrots. Saute for 3-4 minutes, stirring frequently. Cover, reduce heat to low and "sweat" vegetables for 10 minutes. Gently shake the pan or stir occasionally so the vegetables do not stick to the bottom.

Add the broth, bring to a boil and then cover and simmer for 10 minutes, or until the carrots and potatoes are tender. Remove from heat and cool slightly.

Process the soup in batches in food processor or blender until smooth. Return soup to pan, stir in coriander, cilantro and salt and pepper to taste. Reheat over low heat and serve immediately.