Creamed Carrot Soup with Coriander

2 tbsp           Butter
1                   Bay leaf
1                   Onion, chopped
3 tbsp           Fresh coriander, chopped
12                 Carrots, chopped
2 cups          Milk
1/4 cup         Flour
1 tsp             Salt
3 cups          Chicken stock
1/2 tsp          Pepper

In a heavy saucepan, melt butter over med heat; cook onion for about 5 min or until softened. Add carrots, cook covered for about 15 min. or until softened. Sprinkle flour over carrot mixture; stir until well blended.

In measuring cup, combine stock with 3 cups water. Stir into saucepan along with bay leaf and 2 tbsp coriander; cook for 15 to 20 mins or until carrots are tender. Remove bay leaf and discard.

In blender or food processor, puree mixture until smooth. Return to saucepan; stir in milk, salt and pepper. Cook over low heat just until heated through. Garnish with remaining coriander.

- Canadian Living Best

Submitted By: Cathy Allen