Carrot Soup with Coriander

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.