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5 cups carrots, sliced (our 2 lb. bag ought to cover that)

Chicken broth to cover

3/4 tsp. salt

1/2 tsp. sugar

1/4 tsp. roasted coriander (optional)

1/8 tsp. ground black pepper

1 Tbs. light oil (olive, canola or sunflower)

Cilantro, parsley or garlic as garnish


Place the carrots, salt, sugar pepper, coriander and oil into a medium-sized saucepan and cover with chicken broth or water. Cover the pan and bring to a simmer over medium heat. Reduce the heat to low and continue to simmer until the carrots are tender, about 15-20 minutes.

Remove from the stove and transfer everything to a food processor or blender and puree in batches until the soup is completely smooth. Ladle the soup into bowls and garnish with fresh cilantro, parsley or garlic.

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