Peel the carrots and cut crosswise into 1/2 inch pieces (about 5-6 cups). Peel the potato and cut into small cubes (about 1 1/2 cups). In a large saucepan over medium-low heat, melt the butter. When hot, add the onion and suate while stirring occasionally, until translucent, 5-6 minutes. Add the garlic and saute while stirring until beginning to change color, 20-30 seconds. Add the carrots, potatoes, and coriander and saute, stirring a couple of times, for about 2-3 minutes. Add te chicken broth, sugar and salt and, over medium heat bring to a simmer, lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20-25 minutes.a food processor with its metal blade attached, or a blender, process the vegetables in small batches, with their broth, until a smooth puree (soup may be made ahead to this point; cover and refrigerate). Return to the saucepan and add the milk and pepper to taste. Place over medium heat and heat almost to a boil. taste for seasoning and adjust as necessary. If too thick, add more milk. Just before serving, stir in the sherry to your taste. To serve: ladle into warm soup bowls. Top each bowl with 1-2 spoonfuls sour cream and a generous sprinkling of chopped cilantro. Submitted By RHOMMEL
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 138 (57%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 39.2mg||12 %|
|Sodium 752mg||26 %|
|Potassium 807.7mg||21 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 18.8g|
|Protein 4.4g||6 %|
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Calories per serving: 243
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