Fresh Carrot & Cilantro Soup

Directions

1. In a large saute pan over low heat, add the oil. Add the onion and cook, stirring occasionally, for about 5 minutes or until soft.
2. Add the potato and celery and cook, stirring occasionally, for about 5 minutes. Add the carrots and cook another 5 minutes, stirring. Cover the pan and reduce the heat to very low. Cook for about 10 minutes, stirring occasionally.
3. Add the vegetable stock and bring to a boil. Cover and simmer for 10 minutes, or until the vegetables are tender.
4. Meanwhile, melt the butter in a skillet. Add the coriander seeds and cook, stirring constantly, for about a minute. Add the chopped cilantro and cook, stirring constantly for a minute. Remove from the heat.
5. Remove the soup from the heat and allow to cool slightly. Transfer to a food processor or blender, working in batches, and process to a puree. Return the soup to the (clean) pan. Add the cilantro mixture, milk and season to taste with the salt & pepper.
6. Reheat without cooking too much and serve, garnished with chopped cilantro.