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Carrot Soup with Coriander

Source: Burt Wolf's Table
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Active Time:  15 Minutes
Total Time:  1 Hour
  Makes 12 servings
4 to 5 tablespoons coriander seeds
1/4 cup vegetable oil
2 large onions, sliced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 pounds sliced carrots
3 quarts or six 13 3/4-ounce cans chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons granulated sugar (optional)
2 tablespoons freshly squeezed lemon juice
1/2 cup chopped fresh mint
1 cup plain yogurt or creme fraiche, for garnish
In a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes. Shake the seeds constantly until they begin to give off a strong fragrance. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve.

In a large saucepan over high heat, warm the oil. Add the onions and cook for 3 minutes, stirring occasionally or until the onions are translucent. Add the garlic, ginger, carrots, chicken stock, salt, pepper, and ground coriander. Bring to a boil.

Reduce heat; cover and simmer for 45 minutes, or until the carrots are tender. If the carrots are not sweet, add sugar at this time. Stir in the lemon juice. Remove from heat. Process the soup in a food processor until smooth.

Just before serving, stir in the fresh mint and garnish each bowl with a dollop of yogurt or creme fraiche.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 119
Sodium: 392mg
Fiber: 4g
Carbohydrates, Total: 11g
Protein: 7g
% Cal. from Fat: 38%
Fat. Total: 5g
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