Carrot & Coriander Soup Recipe
Carrot and coriander soup is a light and refreshing soup made with chopped onions and grated carrots. Flavored with garlic, cumin and a generous dash of coriander, the carrrot and coriander soup is seasoned with salt and pepper and tinged with a hint of lemon juice.
Ingredients
4 tablespoons butter or margarine
4 cups grated carrots
1 cup finely chopped onion
3 cups chicken broth
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh coriander (cilantro)
Salt and pepper
Directions
Heat butter in medium saucepan over medium-high heat until melted and bubbly.
Cook and stir carrots and onion in hot butter 5 minutes or until onion begins to soften.
Add broth, lemon juice, ground coriander, cumin and garlic.
Bring to a boil over high heat.
Reduce heat to low.
Cover; simmer 25 to 30 minutes or until vegetables are soft.
Process soup in batches in food processor or blender until smooth.
Stir in fresh coriander.
Season to taste with salt and pepper.
Cook and stir carrots and onion in hot butter 5 minutes or until onion begins to soften.
Add broth, lemon juice, ground coriander, cumin and garlic.
Bring to a boil over high heat.
Reduce heat to low.
Cover; simmer 25 to 30 minutes or until vegetables are soft.
Process soup in batches in food processor or blender until smooth.
Stir in fresh coriander.
Season to taste with salt and pepper.
