- Double Bonus
- 4-5 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.
nutrition information per serving
119 calories; 5g total fat; 0mg cholesterol; 392mg sodium; 11g carbohydrates; 4g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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