Carrot Soup With Cilantro And Chives

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Shallot - minced
1 1/2 teaspoons	7.5ml	Ground coriander
4 cups	948ml	Unsalted chicken broth
1 1/2 lbs	681g / 24oz	Carrots - peeled, sliced thin
1 cup	237ml	Skim milk
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Chopped fresh chives

Recipe Instructions

Heat olive oil in a heavy saucepan. Add minced shallot and sprinkle with coriander. Saute for 2 minutes, stirring continuously. Add the chicken broth and sliced carrots. Bring to a boil, reduce heat and simmer, covered, until carots are tender, about 30 minutes.

Blend in batches in a food processor or blender until smooth. Return the carrot mixture to the saucepan, add the milk and heat through. Divide between 4 bowls. Garnish with cilantro and chives and serve. (May serve hot or cold.)

This recipe yields 4 servings.

Nutritional Analysis Per Serving: Calories 160; Fat (grams) 5; Percent calories from fat 27; Percent polyunsaturated 5; Percent saturated 5; Percent monounsaturated 17; Cholesterol (milligrams) trace; Sodium (milligrams) 225; Protein (grams) 9; Carbohydrate (grams) 20.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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