Carrot, Ginger, Coriander Soup

Carrot, Ginger, Coriander Soup. Adapted from Bruce Sherman, North Pond Restaurant (!)

Ingredients:
1 Tb olive oil
1 shallot, thinly sliced
1 clove garlic, chopped
1 piece (1/2 inch long) ginger, chopped (opt.)
1/2 stalk celery, thinly sliced
1 pound carrots, thinly sliced
1/2 tsp Each of salt, pepper, ground coriander
2 cans (14.5 oz each) chicken broth
1/2 stick butter, cubed

Heat the oil in a medium saucepan over medium-high heat. Add shallot, garlic, ginger and celery. Cook, stirring, until slightly softened, about 2 minutes. Stir in the carrots, salt, and pepper. Cook until the carrots and fennel begin to soften, about 6 minutes.

Stir in the coriander. Cook, stirring, 1 minute. Stir in the chicken broth. Heat to a boil; reduce heat to a simmer. Cook until the carrot pieces can be easily mashed, about 25 minutes.

Puree the vegetable mixture in a blender or food processor. Pulse in pieces of butter, one at a time, until very smooth, about 2 minutes. Strain the mixture through a fine-meshed strainer into the saucepan. Heat over medium heat, about 3 minutes.

** To make vegetarian, replace chicken broth with vegetable broth.