Vegan Cream Of Coriander (Cilantro) Soup - cooking recipe

Ingredients

1 bunch fresh cilantro, leaves only (about 4 cups leaves, loosely packed)
4 cups vegetable stock
4 tablespoons vegan butter (Earth Balance in US, Nuttelex in Australia, Pure in UK)
1 1/2 cups finely chopped onions
4 garlic cloves, finely chopped
6 tablespoons flour
3/4 cup coconut cream
salt, to taste

Preparation

Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
Melt the vegan butter in a large saucepan, add the onion and garlic, and saute until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.