Creamy Carrot Soup with Toasted Cumin and Coriander

Name: Creamy Carrot Soup with Toasted Cumin and Coriander
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 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); 1 cup plain yogurt; 2 tablespoons finely chopped fresh cilantro; 1/8 teaspoon salt

By: McCormick Kitchens

Made With:

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.

Recipe Info

Prep Time:

10m
Cook Time:

40m
Serving Size:

1 cup
Ingredients:

12
Servings:

6
User Rating:

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

Nutrition Information

(per serving)

Calories 117
Carbohydrates 14 g
Cholesterol 6 mg
Fiber 3 g
Protein 4 g
Sodium 865 mg
Total Fat 5 g

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.

Instructions

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
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
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
For the Topping, mix ingredients in small bowl. Stir in remaining toasted seeds. Serve soup with a dollop of Yogurt Topping