1/2 lb. carrots, peeled and roughly chopped, 1/2 small white onion, roughly chopped, 1 tbsp. fresh coriander, 2 tbsp. butter, 2 cups low-sodium chicken broth, Salt and pepper to taste, Cilantro for garnish
Melt butter in a large saucepan over low heat.
Add carrots, onion and coriander, cover and cook for 8-10 minutes.
Add the broth, salt and pepper, bring to a boil and then cover and simmer for 15 minutes or until carrots are very soft.
Allow the soup to cool, and then transfer it into the 40 oz. Blender jar and blend until smooth.
Transfer soup back to saucepan and heat until hot. Garnish with cilantro and enjoy!
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.