Creamy Coriander / Cilantro Soup

Recipe by Sandi From CA
READY IN: 50mins




  • Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
  • To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
  • Sprinkle the flour over the butter and whisk until a pale golden color.
  • Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
  • Season with the soy sauce and pepper.
  • Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
  • In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
  • Add the coriander leaves and soy sauce and blend until smooth.
  • Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
  • *ahem* Sorry.
  • Pour everything back into the saucepan over low heat and heat through, stirring.
  • While still warm, toss in the cheese, stir for one minute and serve.