A harmonious blend of carrots, potatoes and onions, paired with fragrant and flavourful coriander. That's the description on the Knorr brand of carrot & corriander soup. It sounded very inviting but unfortunately a few of the listed items (modified cornstarch, the cream & the sulphites) were not. After seeing those undesirables I thought best leave the stuff in the tetrapak for someone else to eat and I'll just copy all the ingredients except for those. Since I had organic almonds in the cupboard I decided to use those for my cream. It's the first time I've ever whirled any nuts into "cream" and I was surprised how very thick and rich it was. To counteract the excessive richness I diluted the almond cream with a cup of plain soymilk and that worked out perfectly.
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, pressed
3 large carrots (about 1/2 lb), diced
4 large potatoes (about 2 lbs, diced
1-1/2 tablespoons veggie broth powder
1 tsp. each: coriander, chili powder, cumin & garlic
1/2 cup almonds whirled with 1-1/2 cup water
1 cup plain soy milk
Saute the onion, garlic and carrots in olive oil for about 10 minutes until softened. Add water as required to keep from sticking. Add the diced potatoes, veggie broth powder, spices and another 2-3 cups of water. Bring to boil, reduce heat and simmer until done. Keep an eye on the water level. Whirl your almonds (I used whole organic almonds with the skins on) with about 1-1/2 cups water until nice and creamy.
Add to your soup along with the cup of soy milk. Using immersion blender puree until smooth. Makes about 6 - 1 cup servings. The tetrapak of purchased knorr soup costs $3.99 for 2 - 1 cup servings so you can see how much more economical it is to make your own.