1 lbs. Heirloom baby carrots, chopped into small cubes.
1 medium russet potato, chopped into ½” cubes
1 teaspoon ground coriander
1 clove fresh garlic, minced
½ cup heavy cream
2 Tbs. Chicken broth
1 1/2 teaspoon kosher salt
1 Tbs. butter
¼ teaspoon ground nutmeg
Place about 3 cups of water and 1 teaspoon kosher salt into a medium stock pot. Bring heat to a boil over high heat. Reduce heat to medium-high. add carrots and the potato cooking until fork tender. Remove from heat and drain the water from the stock pot.
Place carrot potato mixture into a blender or food processor along with butter and pulse for about 2 minutes. Add coriander, garlic, heavy cream and nutmeg, then pulse again for 2 minutes. Add chicken broth and pulse until combined. Season to taste with remaining ½ teaspoon of salt.