Instructions: Heat olive oil in a heavy saucepan. Add minced shallot and sprinkle with coriander. Saute for 2 minutes, stirring continuously. Add the chicken broth and sliced carrots. Bring to a boil, reduce heat and simmer, covered, until carots are tender, about 30 minutes.

Blend in batches in a food processor or blender until smooth. Return the carrot mixture to the saucepan, add the milk and heat through. Divide between 4 bowls. Garnish with cilantro and chives and serve. (May serve hot or cold.)

This recipe yields 4 servings.

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 4 vegetable and 1 fat.

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