| 1 | Peel the carrots and cut crosswise into ?inch pieces (about 5-6 cups). |
| 2 | Peel the potato and cut into small cubes (about 1 ?cups). |
| 3 | in a large saucepan over medium-low heat, melt the butter. |
| 4 | When hot, add the onion and suate while stirring occasionally, until translucent, 5-6 minutes. |
| 5 | Add the garlic and saute while stirring until beginning to change color, 20-30 seconds. |
| 6 | Add the carrots, potatoes, and coriander and saute, stirring a couple of times, for about 2-3 minutes. |
| 7 | 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). |
| 8 | Return to the saucepan and add the milk and pepper to taste. |
| 9 | Place over medium heat and heat almost to a boil. |
| 10 | Taste for seasoning and adjust as necessary. |
| 11 | If too thick, add more milk. |
| 12 | Just before serving, stir in the sherry to your taste. |
| 13 | to serve: ladle into warm soup bowls. |
| 14 | Top each bowl with 1-2 spoonfuls sour cream and a generous sprinkling of chopped cilantro. |
