ROASTED CARROT SOUP
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.