Carrot and Coriander Soup II recipe

6 servings

4 large carrots, cut into 1 inch pieces

1/4 large onion, chopped

1 quart vegetable broth

1/2 cup chopped fresh cilantro

Place the carrots, onion, vegetable broth and cilantro into a large saucepan.

Bring to a boil, and cook until the carrots are tender, about 10 minutes.

Remove from heat and allow to cool slightly.

Puree the soup until smooth, using a blender or food processor.

Reheat before serving if necessary.