Serves 6-8
6 Tbls. unsalted butter
2 yellow onions, thinly sliced
3 lbs. carrots, peeled and sliced into 3/4″ pieces
1 bunch cilantro, with stems, washed (reserve some of the leaves to garnish)
1 jalapeno or 1/2 tsp. crushed red pepper flakes
1 tsp. Kosher or sea salt
1 Tbls. ground coriander
6-8 c. chicken stock
1/2 c. sour cream or creme fraiche
In a large saucepan, melt butter over medium-high heat. Add onion and saute until soft, about 5 minutes. Add carrots, cilantro, pepper, salt and ground coriander. Cook for about 10 minutes, continuing to stir occasionally. Add stock and simmer until vegetables are fully tender, about 35 minutes.
In batches, very carefully puree soup in a blender until smooth. If the soup seems a little too thick, add a bit more stock or water. Serve in bowls and garnish with a dollop of sour cream or creme fraiche and a few reserved cilantro leaves.
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