Spiced Carrot Soup with Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Coriander, cumin, and turmeric give this soup Indian flavor. Pungent cilantro balances the spices. Ingredients:
1 tablespoon olive oil |
2 cups chopped yellow onion |
3 garlic cloves, minced |
2 teaspoons ground coriander seeds |
1 teaspoon paprika |
1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
6 cups fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 pounds peeled baby carrots |
3/4 cup coarsely chopped fresh cilantro, divided |
1/2 cup half-and-half |
1/4 cup honey |
1/4 cup (1-inch) sliced fresh chives |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add coriander, paprika, cumin, and turmeric; sauté 2 minutes. Add broth, salt, pepper, and carrots; bring to a boil. Reduce heat, and simmer 30 minutes or until carrots are very tender. Let stand 5 minutes.
2. Place half of carrot mixture in a blender; cover tightly, and process until smooth. Pour pureed carrot mixture into a large bowl. Repeat procedure with remaining carrot mixture. Place pureed carrot mixture in pan; stir in 1/2 cup cilantro, half-and-half, and honey. Cook over low heat 5 minutes or until thoroughly heated. Combine 1/4 cup cilantro and chives. Sprinkle over soup.
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