The distinct flavors of cumin and coriander are the perfect complements to this delicious carrot soup. Top with a dollop of yogurt and cilantro -- the leaves of the coriander plant.
10m
PREP TIME
40m
COOK TIME
117
CALORIES
12
INGREDIENTS
Servings: 6 (1 cup)
Ingredients
- Creamy Carrot Soup
- 2 teaspoons McCormick Gourmet™ Organic Coriander Seed
- 2 teaspoons McCormick Gourmet™ Organic Cumin Seed
- 1 1/2 teaspoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, sliced
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/4 teaspoon salt
- 4 cups chicken stock
- 1 1/2 pounds carrots, peeled and sliced (3 cups)
- Yogurt Topping
- 1 cup plain yogurt
- 2 tablespoons finely chopped fresh cilantro
- 1/8 teaspoon salt
INSTRUCTIONS
- 1 Toast coriander and cumin seeds in small skillet on medium-high heat 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or mortar and pestle
- 2 Heat oil in large saucepan on medium heat. Add onion and garlic; cook and stir 6 minutes or until tender. Add 1 tablespoon of toasted seeds, ginger and salt; cook and stir 1 minute. Add stock and carrots; cover. Bring to boil. Reduce heat to low; simmer 25 minutes or until carrots are very tender
- 3 Spoon 1/2 of the carrot mixture into food processor or blender; cover. With center part of cover removed to let steam escape, process until smooth. Repeat with remaining carrot mixture. Reheat soup, if necessary
- 4 For the Topping, mix ingredients in small bowl. Stir in remaining toasted seeds. Serve soup with a dollop of Yogurt Topping
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