½ c. butter
1 large or 2 medium onions, finely diced
12 c. peeled and sliced carrots
3 medium potatoes, peeled and diced
1 tbsp. salt
2tsp. ground black pepper
2 tsp. ground coriander
6 c. chicken stock
3 bay leaves
2 c. cooking cream (15 or 35%)
*2 tbsp. instant chicken stock powder (optional)
Over medium heat, in a large pot, melt the butter and add the onions. Cook till translucent.
Add carrots, potatoes, coriander, salt and pepper, stir well, cover and let the mixture sweat for at least 20 minutes, preferably 30 minutes.
Add chicken stock to cover with 1 inch over the carrot mixture.
Simmer till carrots and potatoes are tender
Remove the bay leaves and discard.
In a blender or with a hand blender, whiz it up till creamy and smooth.
Add the cream and stir.
*If you find the cream of carrot to need a bit more flavor, add the powdered chicken stock.
Serve and watch your family and friends start treating you like the Queen/King of Cream of Carrot Soup!