1 lb. carrots
2 qts. chicken stock
1/2 c. heavy cream
3 oz. roux
2 tbsp. fresh cilantro
1 sm. onion
1 tsp. ground coriander
4 tbsp. olive oil

Chop carrots and onion very fine. Saute onion and carrots in olive oil (not brown). Add cilantro and coriander. Add chicken stock and simmer until almost tender. Take carrots and onions out. Add roux to chicken stock. Add cream and cook for 10 minutes. Add carrots and onions. Garnish with spike of cilantro.