Carrot soup with sour cream and coriander from The Best of Gourmet 1987 by Gourmet Magazine Editors

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Notes about this recipe

  • Bloominanglophile on November 15, 2022

    This was a last-minute dinner made with leftover baby carrots from a veg tray, to go with some nice leftover bread from a takeout! If you are iffy about coriander, you might not like the amount that is in the recipe. My husband and I, however, enjoyed it! I doubled the recipe, which I think gives you 3 generous servings versus the 4 one would think--I'm sure it is meant as a side soup rather than the main event.

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