Carrot and Coriander Soup

Use a plant based spread and vegetable broth to make this soup vegan. 

Prep time: 20 minutes

Cook time: 40 minutes

3 tablespoons butter

1 1/2 cups chopped onion

2 ribs celery, sliced

4 cups peeled and sliced carrots

1 (8-oz.). sweet potato, peeled and cubed

1 (32-oz.) container reduced-sodium chicken broth

2 teaspoons ground coriander

3/4 cup Chobani Oat Milk (any unflavored variety)

1/2 teaspoon salt or to taste

Freshly ground pepper to taste

Crispy Italian Naan Croutons

Melt butter in a large saucepan over medium heat and cook until lightly browned. Add onion and cook for 10 minutes, stirring frequently. Add celery, carrots, and sweet potato; cook and stir for 5 minutes more. 

Stir in broth and bring to a boil; reduce heat and simmer, covered, for 20 minutes. Remove from heat and puree with a stick blender or in a blender or food processor. Return to pan and stir in oat milk, coriander, salt and pepper. Cook for a few minutes more to heat through. Makes 6 servings.