Carrot Soup

4 C chicken broth
2 carrots (peeled and grated)
1 stalk of celery (diced)
2 cloves garlic (minced)
1 TBL butter
1 TBL sugar
1 TBL flour
1 onion (diced)
3 TBL fresh cilantro
1 tsp corriander
salt and pepper to taste
zest from 1 lemon with juice

1. Brown onions in melted butter
2. Add carrots, flour and sugar
3. Add chicken broth
4. Add garlic and cilantro
5. Add coriander, salt and pepper
6. Cook for 25 minutes
7. Puree with immersion blender
8. Add garlic and lemon
9. Top with cream and a sprig of cilantro